Pineapple Habanero Jam/Jelly


 

adam clyde

TVWBB Pro
OK, mentioned this in the recipe request section. This was inspired by Shawn W.'s post from last year and Kevin Kruger's advice. I just tried it and it turned out great:

PINEAPPLE HABANERO JAM
* 15 habaneros, seeded and deveined
* 1 orange bell pepper (or a bell pepper the same color as the habs)
* 4 cups cubed pineapple
* 1 cup vinegar
* 5 cups sugar
* Pectin
* pinch of salt

In a blender, chop up all the chiles, bell peppers, pineapple and vinegar. Heat it all up in a saucepan with the pectin, bring to a boil, add sugar and pinch of salt, boil a bit longer, can them in sterile jars then do the boiling water bath thing. The ratio of pepper/fruit to sugar will vary based on the brand of pectin, as will, perhaps the method of making it.

When I set out to do this, I was looking at hot pepper jelly. This is definitly more of a pineapple jelly, with a huge habanero kick. I actually used only 10 chiles, but in tasting it the next day, I think it needed more peppers. But I like things hot.

It's got a great, sweet pineapple-pepper flavor, then the heat kicks in and bam... really gets you. I loved it.
 
sounds real good

on the heat issue, you could try seeding but not deveining the hot peppers ... it's a bit tedious but should raise the heat level to some extent
 

 

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