Pineapple Pepper Jelly Food

HABANERO PINEAPPLE JAM

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.

PINEAPPLE JAM RECIPE WITH JALAPEñO PEPPERS

Steps:

• In a large saucepan, combine pineapple, jalapeños, and calcium water. Over medium heat, bring to simmer, stirring frequently. Cook until the pineapple softens and takes on some translucency, about 20-25 minutes.
• Meanwhile, mix the sugar and pectin together in a small bowl. When the pineapple mixture is adequately cooked, add the sugar/pectin mixture to simmering fruit and stir until completely dissolved, about two minutes.
• Ladle into sterilized half-pint jars leaving ¼" headspace. Wipe rims clean, and place prepared lids and rings onto jars finger-tight. Process in a water bath canner at a full rolling boil for 15 minutes.
• After processing, remove jars from canner and allow to cool on a towel for 24 hours. Before storing, check for seal. Sealed jam will keep for a year in the pantry; store opened or unsealed jars in the refrigerator.

PINEAPPLE HABANERO JELLY

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.

CERTO® PINEAPPLE JELLY

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Pare and finely chop or grind pineapples. Place three layers of damp cheesecloth or jelly bag in large bowl. Pour prepared fruit into cheesecloth. Tie cheesecloth closed; hang and let drip into bowl until dripping stops. Press gently. Measure exactly 3 cups juice into 6- or 8-qt. saucepot.
• Stir sugar into juice in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PINEAPPLE HABANERO PEPPER JELLY

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.

SURE.JELL FRESH PINEAPPLE JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

SWEET AND SPICY PINEAPPLE PEPPER JAM

Steps:

• Finely dice the pineapple, red bell pepper, and jalapenos (keeping the seeds).
• Add diced fruit, peppers, and rice vinegar to a 2 quart saucepan with the red pepper flakes and pectin.
• Bring to a boil and cook for two minutes.
• Stir in sugar and cook for another two minutes.
• Ladle into jars*
• Let cool before storing in the fridge or freezer.

PINEAPPLE HABANERO JELLY

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.

PINEAPPLE HABANERO JELLY RECIPE

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.

ROASTED PINEAPPLE AND PEPPER SALSA

Steps:

• Heat grill or grill pan to high.
• Place pineapple and mango on grill for 30 seconds to 1 minute or until desired grill marks are achieved. Let cool and dice.
• In a medium mixing bowl combine honey, lime juice, cilantro and season, to taste, with salt. Add remaining ingredients and toss. Let sit for 1 hour before serving.

PINEAPPLE HABANERO JELLY

Steps:

• 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!