If you’re a fan of flavor-packed condiments that strike the perfect balance between sweet and heat, this Pineapple Habanero Pepper Jelly will be your new obsession. With tropical pineapple sweetness and fiery habanero heat, this jelly is a versatile addition to cheese boards, glazes, sandwiches, and more. It’s easy to make, stores well, and adds an exciting twist to any dish.
Why You’ll Love This Recipe
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Sweet & Spicy Fusion – The tangy pineapple pairs beautifully with the fiery kick of habanero peppers.
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Perfect for Gifting – Great for holidays, hostess gifts, or farmer’s market booths.
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Versatile Uses – Works as a glaze, dip, spread, or sauce.
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Easy to Make – Just a few ingredients and simple steps.
Ingredients
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3 cups fresh pineapple, finely chopped (or canned, drained)
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3–4 habanero peppers, seeded and minced (use gloves!)
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1 red bell pepper, finely chopped
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1/4 cup apple cider vinegar
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1 packet (1.75 oz) powdered fruit pectin
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4 cups granulated sugar
Instructions
1. Prepare the Ingredients
Finely chop the pineapple, habaneros, and red bell pepper. You can also pulse them in a food processor for a smoother texture. Wear gloves when handling habaneros.
2. Cook the Jelly
In a large pot, combine pineapple, habanero, red bell pepper, and vinegar. Stir in the fruit pectin. Bring to a boil over medium-high heat.
3. Add Sugar
Add the sugar all at once and stir constantly. Return the mixture to a full rolling boil and boil hard for 1–2 minutes. Remove from heat and skim off any foam.
4. Jar the Jelly
Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe rims, seal with lids, and process in a water bath canner for 5–10 minutes, or refrigerate and use within 3 weeks.
Serving Suggestions
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Serve with Cream Cheese & Crackers – A crowd-pleasing appetizer.
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Glaze for Chicken or Pork – Brush on grilled or baked meat for a sweet heat kick.
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Spread on Sandwiches & Burgers – Adds a tangy-spicy layer of flavor.
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Stir into Stir-Fry or Marinades – Adds dimension to Asian-inspired dishes.
Storage Tips
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Canned: Properly canned jelly can last up to 12 months in a cool, dark place.
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Refrigerated: Once opened, store in the fridge and use within 3 weeks.
Tips for Success
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Adjust Heat Level: Use fewer habaneros or add a jalapeño for milder heat.
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Don’t Overcook: Over-boiling can break down the pectin and prevent proper setting.
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Use a Thermometer: Jelly sets at 220°F (104°C) if you want to be precise.
Conclusion
This Pineapple Habanero Pepper Jelly delivers the ultimate balance of sweet and spicy. Whether you’re entertaining guests, looking for a unique gift, or elevating your everyday meals, this jelly is the perfect way to spice things up.
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