Pineapple Habanero Pepper Jelly
Add a bold burst of flavor to your pantry with this Pineapple Habanero Pepper Jelly, a sweet and spicy condiment perfect for adventurous palates. Fresh pineapple chunks deliver a tropical sweetness that balances the fiery kick of habanero peppers, while red bell peppers add a vibrant color and subtle undertone. This easy-to-make jelly comes together in just 40 minutes and relies on the tang of apple cider vinegar and the gelling power of liquid pectin for the perfect consistency. Whether spread over cream cheese for a delicious appetizer, used as a glaze for grilled meats, or slathered on sandwiches for a zesty upgrade, this homemade pepper jelly is a versatile treat that’s as beautiful as it is flavorful. Perfect for gifting or stocking your own pantry, this recipe is an irresistible way to jazz up both casual meals and fancy gatherings!
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Recipe Information
Ingredients
- 2.5 cups Pineapple chunks (fresh or canned, drained)
- 4 medium Habanero peppers (seeded for less heat, optional)
- 1 large Red bell pepper (seeded and diced)
- 4 cups Granulated sugar
- 1 cup Apple cider vinegar
- 3 ounces Liquid pectin
- 0.5 teaspoon Salt
- 0.25 cup Water
Instructions
Wash and roughly chop the habanero peppers and red bell pepper. Use gloves when handling habanero peppers to avoid irritation.
In a blender or food processor, combine the pineapple chunks, habanero peppers, red bell pepper, and water. Blend until smooth but slightly chunky for texture.
Pour the blended mixture into a large saucepan. Stir in the granulated sugar, apple cider vinegar, and salt.
Heat the mixture over medium-high heat, stirring frequently, until it reaches a rolling boil. Boil for 2 minutes while continuing to stir.
Stir in the liquid pectin, mixing well. Allow the mixture to return to a rolling boil and cook for another 1-2 minutes. Remove from heat.
Skim off any foam that forms on the surface using a spoon. Carefully ladle the hot jelly into sterilized jars, leaving about 1/4 inch of headspace at the top.
Seal the jars with lids and bands, ensuring they are securely tightened but not overly tight. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing.
Let the jars cool completely at room temperature. Check that the lids have sealed properly by pressing the center; if it doesn't pop back, the jar is sealed.
Store the jelly in a cool, dark place for up to 1 year. Refrigerate after opening and consume within 1 month.
Nutrition Facts
Calories |
3464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.6 g | 2% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1211 mg | 53% | |
| Total Carbohydrate | 894.1 g | 325% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 867.9 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 114 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1453 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
