HABANERO PINEAPPLE JAM
This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It's also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.
Provided by bsmizzel
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h45m
Yield 64
Number Of Ingredients 8
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.
Nutrition Facts : Calories 86.8 calories, Carbohydrate 22.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 20 mg, Sugar 21.8 g
PINEAPPLE HABANERO PEPPER JELLY
Provided by Mavis Butterfield
Number Of Ingredients 7
Steps:
- Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.
- Add finely chopped pineapple, habaneros, bell pepper, crushed red pepper flakes and vinegar in a 6-quart pot and bring to a boil. Boil for 2 minutes stirring constantly.
- Add sugar and stir until dissolved.
- Add Certo and bring to a rolling boil. Cook for 2 minutes at a rolling boil while stirring the liquid constantly to prevent scorching.
- Remove from the pot from the heat and skim off any foam with a spoon.
- Next, ladle the jelly mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.
- Process pineapple habanero pepper jelly for 10 minutes. One recipe makes {6} 8oz jars
- Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jelly is not sealed and refrigeration is necessary.
PINEAPPLE HABANERO JELLY
When paired with cream cheese, this tasty jelly transforms into a delicious spread for an appetizer.
Provided by Lynda
Categories Sauce
Time 55m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 /16, Calories 165 kcal, Carbohydrate 42 g, Sodium 17 mg, Fiber 1 g, Sugar 37 g
PINEAPPLE HABANERO JELLY RECIPE
A piquant mixture of sweet and spicy, pineapple habanero jelly is great for spreading onto bagels, bread, and for use in sandwiches. It also makes a killer combination when paired with cream cheese, as the sweet and spicy taste off-sets the rich thickness of cream cheese perfectly.
Provided by Cynthia Lee
Categories Dessert
Time 1h
Yield 60
Number Of Ingredients 7
Steps:
- To start, begin preparing your habaneros. Notorious for being one of the hottest chilli peppers in the world, the habanero requires careful handling. Wear latex gloves while you handle them, and make sure you don't get pepper juice onto your skin, or worse, in your eyes. Slit the peppers in half, seed them, and chop off any vines or stems that might be attached.
- Then proceed to chop up the habanero peppers finely, and follow this up by chopping up the orange bell pepper in a similar fashion. Now, toss the chopped habaneros and bell pepper into the blender/food processor, along with the pineapple and vinegar.
- Turn the blender on, and pulse until everything is fully combined. Then, pour this mixture into a saucepan, and place it on the stove over medium heat. Allow it to simmer and then bring it up to a boil. Keep stirring it continuously, and let it boil for around 10 minutes.
- Next, lower the heat and add in the fruit pectin - let this dissolve into the mixture. Keep stirring continuously, to help the process along. Once it is completely dissolved, pour the sugar and salt into the mixture, and once again, stir it until it dissolves completely.
- Now, bring the mixture up to a boil once again, and hard-boil the jelly for around 2 minutes. Keep stirring, to make sure the jelly does not stick to the bottom of the pan, and watch and wait until it begins to thicken.
- Remove the pan from the heat, and use a spoon to skim off any foam floating about on top of the jelly. Use a ladle to fill your sterilised 4oz jars with the jelly, leaving ⅛" headspace in each. Once all the jars are filled, screw on their lids, and seal them. Place them in a boiling water bath, and leave them in for around 4 to 5 minutes, after which your pineapple habanero jelly will be ready.
Nutrition Facts : Calories 232 Fat
PINEAPPLE HABANERO JELLY
This is a wonderfully sweet and spicy jelly, perfect poured over cream cheese and served with crackers or as a sandwich spread. I was a little taken back when I saw that this recipe called for 15 Habaneros, but it is not overwhelming hot the sweet pineapple is a perfect balance. Be sure to wear rubber gloves or disposable latex gloves when cutting up the Habanero peppers and don't touch your eyes or mouth - they are HOT!
Provided by ssvinky
Categories Jellies
Time 1h
Yield 12-14 4 oz. Jars
Number Of Ingredients 7
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.
Nutrition Facts : Calories 379.9, Fat 0.3, Sodium 20.2, Carbohydrate 96.2, Fiber 2, Sugar 92, Protein 1.4
BEAR'S PINEAPPLE MANGO HABANERO JAM
I've always been a big fan of tropical flavors married to the fruity heat of Habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat.
Provided by TheSlyBear
Categories Breakfast
Time 25m
Yield 6 half-pint jars
Number Of Ingredients 6
Steps:
- Fruit can be either fresh or frozen. Frozen actually seems to work best.
- Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher.
- Add the sugar and stir until dissolved.
- Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning.
- Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
- Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
- Process jars in hot water bath for 10 minutes.
HABANERO GOLD JELLY
Love the hot and sweet of this jelly. Like most hot pepper jellies, it is wonderful spread over a block of cream cheese. I also sometimes melt it down and use as a final baste on grilled back bacon, pork chops or chicken. Prep time does not include sitting time for apricots and vinegar.
Provided by Jan in Lanark
Categories Jellies
Time 45m
Yield 3 250 ml jars
Number Of Ingredients 7
Steps:
- Cut apricots into 1/8 inch slices and measure into large stainless steel saucepan with the vinegar; let stand for four hours.
- Cut onions and peppers into 1/8 inch slices; cut slices into a 1/4 inch dice.
- Add to apricots and stir in sugar.
- Bring mixture to a full rolling boil.
- Stirring constantly, boil hard for one minute.
- Remove from heat and immediately stir in liquid pectin, mixing well.
- Stir for about 3 minutes to mix solids, but put into jars before it gets too firm.
- Pour into hot sterilized jars, dividing solids equally and fill to within 1/4 inch from top of jar.
- Apply snap lids and process in boiling water bath for 5 minutes if you choose.
- Once sealed you can rotate or invert jars while still warm to distribute solids if needed.
Nutrition Facts : Calories 838.6, Fat 0.2, Sodium 8.6, Carbohydrate 213.2, Fiber 2.3, Sugar 209.3, Protein 1
PINEAPPLE MANGO HABANERO JAM
I've always been a big fan of tropical flavors married to the fruity heat of habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat. Store in a cool, dark area.
Provided by TheSlyBear
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h57m
Yield 64
Number Of Ingredients 6
Steps:
- Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
- Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
- Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
- Ladle hot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 59.5 calories, Carbohydrate 15.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 14.8 g
HABANERO JELLY
Make and share this Habanero Jelly recipe from Food.com.
Provided by TishT
Categories Jellies
Time 35m
Yield 7 half pint jars
Number Of Ingredients 5
Steps:
- Remove stems, seeds and membranes from all peppers (use gloves when handling the habaneros-- yes, seriously, USE GLOVES!).
- Put peppers and the vinegar in a blender and process until smooth.
- Combine pepper-vinegar puree and all the sugar in a non-corrosive pan.
- Bring to a boil, reduce heat to a simmer, and cook for twenty (20) minutes.
- Remove from heat and strain through cheesecloth into another pan.
- Add pectin and bring to a full rolling boil while stirring.
- Boil about one minute, remove from heat and ladle into sterile jars.
Nutrition Facts : Calories 814.3, Fat 0.3, SaturatedFat 0.1, Sodium 5.3, Carbohydrate 207.1, Fiber 1.9, Sugar 204.5, Protein 1.3
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