I started growing a pepper this summer, one I haven’t grown before, called a Bolivian orange. It was supposed to be similar in heat to a habanero. So, while I normally do these sweet and spicy recipes with habaneros and jalapenos, but these Bolivian oranges were similar and we loved them. Interchange them easily with habaneros, if you can find them.
Now, chunk your pineapple.
Add to the food processor or blender.
Pulse until you are left with very small chunks.
Here are some of the peppers I used. I used 10 all together. Next time, I will use at least 4 more.
I didn’t have gloves, so I slipped a bag over my hand while I was working with them. Use caution when working with peppers, they can wreak havoc! Trust me, I know and am speaking from experience! Better safe than sorry.
Add them to the food processor.
Pulse until they are cut into very small chunks. This helps to evenly distribute the heat.
Add pineapple, peppers, sugar and vinegar to pan. Heat over medium heat, stirring frequently until the sugar dissolves. I recommend starting with a little less sugar, then if you feel like you need it, add more sugar. Make sure to add it early in the process. You will want it to dissolve with the rest if you are adding more.
Next is your pectin. I use the liquid packets for this recipe. It takes 2 packets. This time of year, you can find pectin anywhere.
Add to boiling ingredients. Boil for 2 minutes, stirring frequently.
Pour immediately into jars if you are doing the water bath, or freezer containers if you are freezing.
It’s so beautiful!
My husband needed to sample it right away, so as soon as it cooled we prepared it like this. We love it over cream cheese, served with crackers, pretzels or bread.
Make sure and use plenty on the cream cheese. We love this as a snack or appetizer, it is such a great combo. The smooth cream cheese and the sweet and spicy jelly.
Isn’t it beautiful?
It’s just as delicious over bread, muffins, biscuits or cornbread.
This barely lasted 5 minutes, it was that good!
Pineapple Habanero Jelly
- 1 pineapple cubed, mine was about 4 cups
- 8-15 habanero peppers this is a large variable, it of course depends on your tolerance for heat.
- 3-5 cups sugar My original recipe called for 4 1/2-5 cups. I used 4 this time, but could have easily gone for 3- 31/2 cups.
- 1 cup white distilled vinegar
- pinch salt
- 2-4 teaspoons crushed red pepper again a variable depending on your preferences.
- 2 pouches liquid pectin packets I prefer the liquid for this recipe.
- Grind pineapple chunks in food processor. I left a few chunks, but for the most part it was very small chunks. Pour into a large heavy bottom pan.Now, to prep the peppers, cut off the top. Remove seeds and veins if you choose, there is plenty of heat stored in those seeds and veins, so this will be up to you. I have done it with and without. We love both ways. Throw them in the same processor you pulsed the pineapple in. Make sure you pulse this into pretty small pieces. My husband likes the bigger chunks, but I like it smaller and more evenly distributed. Add to the same pan as the pineapple. Now, turn on medium heat. Add in the sugar, salt and crushed red pepper and vinegar. Heat until sugar is dissolved, it should be either boiling or really close.Add in pectin and bring to a boil. Boil for 2 minutes. Pour into sterilized jars or freezer containers. If you are going to freeze, simply allow the jelly to cool, then place in freezer. If you are canning. Pour into jars. Immediately process in a water bath.Just know, it took mine almost overnight to thicken. So, don't stress if it doesn't set up right away. Now, sit back and enjoy. You deserve it!