Pineapple Habanero Jelly Recipe 425 Recipes

HABANERO PINEAPPLE JAM

Steps:

• Drain pineapple well, reserving 1/2 cup pineapple juice.
• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
• Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
• Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
• Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.

PINEAPPLE HABANERO JELLY

Steps:

• Wash jars, lids, and rims. Place clean jars in boiling water and boil for 10 minutes to sterilize.
• Wearing gloves, cut peppers in half and remove the seeds and pulp. Place in a food processor. Add pineapple and bell pepper and process until smooth.
• In a large pot, combine sugar, vinegar and pepper blend. Stir on medium-high heat until it starts boiling. Turn heat down and simmer for 20 minutes.
• Add fruit pectin and return to boil and cook for 1 minute.
• Pour into prepared jars, place lid and rims on tightly and place jars in boiling water for 10 minutes. (If you plan on eating within a week, you can invert the jars for approximately 10 minutes to help create the seal.

PINEAPPLE HABANERO JELLY

Steps:

• In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
• Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
• Add Fruit Pectin, stir until dissolved.
• Add Sugar, stir until dissolved.
• Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
• Remove from Heat and Skim Foam.
• Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
• Seal and process in boiling water bath for 5 minutes.
• I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.

PINEAPPLE HABANERO PEPPER JELLY

Steps:

• Sterilize jars and lids according to safe canning practices.
• Place peppers in a blender with the apple cider vinegar and pulse until peppers are minced.
• Pour the pepper-vinegar mixture into a saucepan. Add sugar, pineapple juice, salt and butter. Stir well until dissolved. Bring to a boil. Cook for about 10 minutes while stirring constantly to prevent the ingredients from sticking.
• Add the liquid pectin. Bring to a full rolling boil that cannot be stirred down with a spoon. Boil for 1 full minute, stirring constantly. Remove from heat.
• Skim off any foam. Ladle jam into prepared jars, filling to within 1/8-inch of the top. Wipe jar rims and threads with a clean cloth or paper towel. Carefully place the flat lid on the glass rim; screw on the band. Place jars on elevated canner rack. Lower rack into canner. Water must cover jars by 1 to 2 inches; add more boiling water if needed. Cover and bring to a gentle boil. Process the jars for 10 minutes. Carefully remove the jars from the canner and sit them on a dishcloth on the counter. After jars cool, check seals by pressing the middle of the lid with your finger. If the lid springs back, the lid is not sealed and refrigeration is necessary.