Make and can your own spicy pineapple habanero jelly with about a dozen habaneros and some help from cider vinegar, pectin, and a surprise ingredient: carrot!
Preparation Time
20 mins
Cooking Time
25 mins
Total Time
45 mins
Calories
87 Calories
Recipe Instructions
Step 1
Drain pineapple well, reserving 1/2 cup pineapple juice.
Step 2
Inspect eight 1/2-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 a kitchen towel or wooden board.
Step 3
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 pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
Step 4
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.
Step 5
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 a kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. The tops of your jars should pop as they start to cool and seal.
Ingredients
1 (20 ounce) can crushed pineapple
1 cup shredded carrots
1 red bell pepper, minced
12 habanero peppers - stems and membranes removed, minced
