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4.86 from 7 votes

Pineapple Habanero Jelly

This sweet and spicy jelly is so amazing. We love our's served over cream cheese with crackers. It is also tasty as a topping for grilled chicken, fish or even on your favorite biscuit or cornbread. Honestly, we will eat it with just about anything.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Preserves
Cuisine: American
Keyword: jelly recipes, pineapple habanero, pineapple habanero jelly, preserving food, sweet spicy recipes
Servings: 3 pints
Author: Amy- A Red Spatula

Ingredients

  • 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 ½-5 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.

Instructions

  • Grind pineapple chunks in a food processor. I left a few chunks, but for the most part, it was very small chunks.
  • Place the pineapple in a strainer and drain for about 5-10 minutes. I have found I get more consistent results draining some of the liquid off.
  • 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!