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Sweet and spicy, this Pineapple Habanero Pepper Jelly is delicious on cheese trays, spooned over cream cheese or goat cheese, in grilled sandwiches and it makes a wonderful grilling glaze.
Let me RE-INTRODUCE you to this incredibly delicious Pineapple Habanero Pepper Jelly. I say re-introduce because we originally posted this recipe back in March of 2018. It is a fabulous recipe, perfect for cheese trays, layered in grilled cheese sandwiches, as a grilling glaze, on biscuits, as a dip for grilled sausages and so much more. It's been super popular with well over 113,000 pins over the year and a half that it's been out. But there was bit of an issue that made me go back to the drawing board.
Some readers had trouble with this jelly gelling properly. The results were not predictable and that's something that's a high priority for me when creating recipes. So I put on my scientist cap and I've been working on a solution for the gelling issue for the past few months. I'm happy to say, you can now make this Pineapple Habanero Pepper Jelly with consistently successful results. YAY! 🙌
I didn't have to change a lot, but there are a few steps that are different now. I learned that pineapple is super low in pectin, particularly pineapple that's very ripe. So choosing a ripe but not overripe pineapple, along with draining the chopped pineapple thoroughly before measuring is important with this recipe.
I've also substituted one cup of finely chopped apple for one cup of the pineapple and apple cider vinegar instead of rice vinegar. Apples are super high in pectin and once the jelly is boiling for ten minutes, the apple seems to disappear and the flavor of the jelly is not affected by the vinegar swap. One last step to ensure a good set is a good splash of lemon juice as the finishing step since lemon is also high in pectin.
All these little changes brought about an added bonus. The original recipe called for a double dose (two pouches) of liquid pectin. With the new, improved recipe, only one pouch is needed. Another "Yay" 🙌 as pectin isn't cheap and this makes the recipe more affordable.
Since this Pineapple Habanero Pepper Jelly recipe has gotten a new lease on life, we decided to re-take the photos along with creating a pretty label for gifting. This jelly makes the BEST little gifts for hostesses, neighbors, hairdressers, shopkeepers, anyone you want to share a little sunshine with. Feel free to let me know in the comments below if you'd like a free printable PDF of the labels.
I love having a stash of this delicious Pineapple Habanero Pepper Jelly in my freezer. Yes, I did say freezer - although this is not an official "freezer jam" recipe. Being a bit lazy, I store all of my jams and jellies in the freezer, in lieu of the more traditional hot water bath canning method. That being said, this Pineapple Habanero Pepper Jelly can definitely be put through a hot water bath as it meets the acidic requirements necessary for safe canning.
Need a quick, easy and super delicious appetizer? Just spoon this Pineapple Habanero Pepper Jelly over a block of cream cheese or a round of goat cheese. Or serve a bowl of whipped cream cheese with some crackers and a jar of this delicious jelly. Add a nice selection of crackers and you've got a fabulous (and beautiful) appetizer in the blink of an eye.
What to do with pepper jelly
Other than serving over goat cheese or cream cheese (pictured above), there are lots of delicious ways to use pepper jelly. Here are a few ideas.
- Serve in a small bowl or pretty jar, along with crackers and cheese. We especially like it with smoked cheddar, but it's also delicious with Havarti, Gouda, Fontina, Comte, Gorgonzola, hard goat cheese... For a really special treat, serve it on a cheese board with these Copycat Rosemary Pecan Rainforest Crackers.
- Spread it on Brie, then wrap the round with phyllo or puff pastry. Bake until golden and cheese is gooey.
- Spread warm cornbread with butter and a spoonful of pepper jelly.
- Use this Pineapple Habanero Pepper Jelly as a glaze for roasted pork tenderloin.
- Make a grilled ham and cheese with a spread of Pineapple Habanero Pepper Jelly between the layers, yum!
- Season salmon with salt and pepper, then add a layer of pepper jelly. Broil until done.
- Use it for a salad dressing.
- Mix equal amounts of grainy or Dijon mustard with this Pineapple Habanero Pepper Jelly for a delicious dipping sauce.
- Use it for a sweet and sour stir-fry. Saute garlic and ginger in a splash of oil then add thinly sliced chicken breast. Stir-fry for a few minutes until chicken is almost cooked. Remove chicken with a slotted spoon and stir-fry veggies. Return the chicken to the pan, add a generous scoop of Pineapple Habanero Pepper Jelly, a tablespoon of rice vinegar and soy sauce, to taste. Serve with rice and a sprinkle of cashews.
- For a super fun and gourmet PB&J substitute this Pineapple Habanero Pepper Jelly instead of regular jelly!
Making this Pineapple Habanero Pepper Jelly is not difficult. Once you've got the pineapple diced and drained and the peppers diced, it's simply a matter of combining them with sugar, cider vinegar, red pepper flakes and a small pat of butter in a large pot. Next, the mixture is brought to a boil and boiled for ten minutes. Add the pectin and boil one more minute and you're ready to ladle the delicious jelly into jars.
Pick up a pineapple, a few habaneros, one orange bell pepper and a box of Certo next time you're grocery shopping. Give this Pineapple Habanero Pepper Jelly recipe a try. Whether you're new at this or a long time jam/jelly maker or you've never attempted it, I think you'll be thrilled with the results!
Café Tips for making this Pineapple Habanero Pepper Jelly
- It's a good idea to wear gloves if you will be touching the habanero peppers at all. The oils can make your hands feel burned. Also be sure not to touch your eyes after handling the peppers. Again the oils from the peppers can cause a burning sensation. I made that mistake once and it was not fun.
- This recipe calls for Certo. Certo is a liquid pectin that is available at most larger grocery stores. You'll find it with other canning products, but I've found that its' location varies from store to store. Some stores stock it in the baking aisle while others display it near the plastic wraps and food storage bags. An employee will be able to direct you to the right place. You can also find it online.
- Wondering why there's butter in a jelly recipe? A small pat of butter keeps the jelly from getting foamy which makes for a prettier finished product.
- Habanero peppers are very hot (spicy), ranging from 100,00 to 300,000 on the Scoville Heat Scale. Jalapenos, in comparison, fall into the 2,500 to 8,000 range. Habaneros can also vary in heat from pepper to pepper, so be cautious with how many you use, depending on your heat tolerance. I like to start with one and then taste the jelly before adding the Certo. You can always add more at this point, but you can't take away the heat!
- Can't find habaneros? No problem. You can substitute jalapenos, but you may need more to achieve the heat level you desire.
- Be sure to drain the pineapple very well. If it still seems to have a lot of juice after being strained, you can place the pineapple in several layers of paper towels and squeeze it to extract more of the juice.
- As noted above, it's better not to use a super ripe (on the way out) pineapple for this Pineapple Habanero Pepper Jelly. As fruits and vegetables ripen their pectin level goes down. So on top of pineapples being low on the pectin scale, a super ripe pineapple is not a great candidate for making jam and/or jelly. Also, the riper the pineapple is, the juicier it becomes which in most cases is good but not when making this jelly as noted above.
- Jam and jelly making is an exact science. Measure the ingredients carefully and, for good results, don't try to adjust amounts.
- The jelly won't look thick enough at first. It needs to cool and then sit at room temperature for 24 hours and will thicken as it sets.
- That being said, this jelly is not going to thicken like jello. It's really more of a jam than jelly (Pineapple Habanero Pepper Jam doesn't sound quite right). Jam is thick but spoonable where jelly is very thick and scoopable as you can see in the pictures in this Blackberry Jelly recipe post.
- Sometimes the pineapple and peppers will float to the top of the jar right after being filled. Wait 15 or 20 minutes, then give each jar a stir. The solids will suspend at this point for a pretty presentation.
- A wide-mouth funnel is very helpful when making jam and jelly. It makes transferring the mixture from the pot to jars super easy and mess-free. These funnels also work for the Weck Jars shown below.
- I love these Weck Tulip Jars for jams and jelly, especially if I'm giving it as a gift.
- Feel free to use the hot water canning method with this Pineapple Habanero Pepper Jelly if you prefer. Here is a step by step instruction guide from Ball/Kerr.
- As mentioned above in the post, feel free to let me know in the comments below if you'd like a free printable PDF for the labels. You'll receive two sizes of labels, one that fits perfectly on the top of a Weck Jar or inside the lid of a classic Mason-type jelly jar. The other is smaller and makes a nice label for the side of a jar or to tie around the neck with a ribbon.
- The navy and white checked ribbon pictured in the post matches perfectly with the labels. It comes in a spool of 25 yards and is super inexpensive.
Thought for the day:
Worthy is the Lamb, who was slain,
to receive power and wealth and wisdom and strength
and honor and glory and praise!
Revelation 5:12
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Pineapple Habanero Pepper Jelly
Ingredients
- 1 medium-large fresh pineapple, peeled, cored and finely chopped
- 5 cups granulated sugar
- 1 cup apple cider vinegar
- 1 cup finely chopped golden delicious (or other yellow apples), 1 large apple
- 1 cup finely chopped orange bell pepper, from 1 large pepper
- 1-3 orange habanero peppers, seeded and finely chopped
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon butter
- 3 ounces Certo liquid fruit pectin, 1 pouch
- 2 tablespoons fresh lemon juice
Instructions
- Place the finely chopped fresh pineapple in a strainer set over a bowl. Press on the pineapple with the back of a spoon to release as much of the juice as possible. Allow the pineapple to drain while you're prepping the other ingredients.
- Combine the sugar, vinegar, apple, bell pepper, habanero, red pepper flakes, butter and exactly 3 cups of the well-drained pineapple in a large pot. (If you have extra pineapple save it for your morning yogurt or something else. Don't try to add more than 3 cups.)
- Stir until dissolved. Bring the mixture to a full rolling boil and cook for 10 minutes. Watch the pot carefully and lower the heat a bit if the bubbling jelly rises near the top.
- Add Certo and lemon juice and bring the mixture back to a rolling boil. Cook for exactly 1 minute, stirring frequently.
- Remove pot from heat and skim off any foam on the surface. Ladle jelly into clean jars leaving a ½-inch space at the top. (this will allow for expansion in the freezer.)
- Cover with lids and allow the jelly to sit for 24 hours, then place in freezer.
- If using the hot water bath method, use sterilized jars and immediately proceed with the water bath canning method. Jelly may take 24 hours to set completely.
Notes
Nutrition
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I love this recipe, I great a habanero plant and it won't stop w the peppers lol so here go 3 more. I hope it's not too late to request the labels I have printer now. Thanks so much either way
Hi Alice, Thanks for the wonderful review and congrats on your healthy habanero plant! It's great to hear how well this recipe turned out for you. The labels are on the way to your inbox - Enjoy!
Hi, I've gone through some of your recipes and they all sound and looks delicious i really like the different jams or jellies I was wondering if i could use canned pineapple for this recipe. Thank you
Thanks for your kind comments, Ben! Yes - you can use canned pineapple, but just make sure that it's drained VERY well. Hope this recipe turns out well for you!
Another fantastic jam! The ingredients seem contradictory but meld into an amazingly sweet/spicy jam you can't stay away from. Perfect on crackers with softened cream cheese or a toasty bagel. If you don't care for it spicy just cut back of the habaneros. You won't be disappointed ❤️
Thanks for the excellent review and for sharing your serving suggestions, Jeannine! It's great to hear how much you enjoyed this recipe - we appreciate you taking the time to let us know!
I followed the recipe to the T and the jam did not set up. I drained the pineapple very well. How long does this take to set up after processing?
Hi Kathy, sorry to hear about your trouble with the jelly setting - that's always frustrating. In testing, after cooling the jelly was set after 24 hours at room temperature. It's meant to be less thick when set than some jams and should be spoonable. Some of our readers have had trouble when they tried substituting powdered pectin for the liquid, though you did say that you followed the recipe to the T. Another possibility could be that your sugar was not well-dissolved, which could keep the jelly from setting properly. Hope your next attempt turns out better for you!
Great recipe to add to my charcuterie boards. I’d like the labels please…
Thanks for your review, Kathy! The labels are on the way to your inbox. Hope this recipe looks great on your charcuterie boards!
Just love this recipe could I please have the labels
Hi Sue, The labels are on the way to your inbox - Enjoy!
Howdy - I would love the label. My 4H kids are going to make this as a thank you gifts for our top 10 buyers at the livestock auction in March!
Hi Jennifer, What a great idea for the 4H club! Hope this recipe works out perfectly for your gifts. The labels are on the way to your inbox - Enjoy!
I would like the labels. I sometimes give jellies as gifts. Do you have a raspberry pepper recipe? We eat a lot of fresh pineapple and plan on trying your recipe.
Hi Darlena, We don't have a raspberry pepper jelly recipe currently, but if you're looking for a creative raspberry jelly, try this recipe for Raspberry Strawberry Lemongrass Jam! The labels for this recipe are on the way to your inbox - Enjoy!
Can you possibly use canned pineapple? Just asking!
Crushed pineapple? With the juice?
I just got the recipe and anxious to try but only have canned pineapple!
Please help- answer back Plse!!!
Hi Peggy, you can use canned pineapple if it is very well drained. Do not use the juice, it will have too much liquid. Enjoy!
Are there any tricks for using powdered Certo?
Also, I love this recipe and I’ve used it multiple times! I would be interested in labels as well! Thank you for the care that you put into your recipes!
So glad to hear that, Stephanie! Unfortunately powdered and liquid pectin are not interchangeable. It's best to go with a recipe designed to use powdered pectin. We are happy to send the labels.
Thanks!! Can't wait to make this!
Can I get the labels, please?
Hi, would you please send the labels for this jam? I just made the Mango Jalapeno Pepper Jelly and it's a hit! Thank you for such easy and satisfying recipes!
Thank you!
That's great, Luzy!
I’d love the labels to put on the jars. I just made this … fantastic . I used 4 peppers and the heat is right on . First time ever peeling and coring a pineapple . Thanks for sharing!
Awesome! Thanks for the review, Maryanne!
Hi Maryanne, the labels could not be delivered, could there be an error in your email address?
Is there a link to purchase the ribbon?
Hi Genie, Here is the link: https://amzn.to/43WRkBg
Look great! I can't wait to make some for gifts. I'd love the label pdfs.
Hello! Making this for Christmas presents and can’t wait!! Sounds delicious. Just bought all the canning supplies from Amazon so I’m waiting for them all to come in. Can I order the labels and ribbons? I’ll post as soon as I make a batch! Sara
Just made today. Came out great. Can I please have labels
Thanks, Nicole!
Hello!
Can we used canned pineapple?
So excited to try this!!
Thank you!! 🍍
Hi Heather, yes canned pineapple will work. Just make sure it is well drained.
If I’m making a double bath I noticed the pineapple remains the same quantity. Is that correct? Thank you
Hi Dee, no that's not correct, you also need to double the pineapple. We will update that. We also don't recommend making a double batch but two separate ones to ensure a good set on the jam.
What is the heat level in this recipe? We like it really hot. I have seen other recipes with more habaneros. I have used up to 15 with Habanero Pepper Jelly.
I would also love to have the labels. Thank you for offering them to everyone.
Thankful!
Hi Jayne, this is not very spicy. You can taste it and add more habaneros to your liking.
Love this recipe! Made it for 3 years now for family n gifts Any way I could get the labels?
So glad to hear that, Roxanne! Sending the labels your way.
Can you make this recipe with canned pineapple s
Hi Anna, canned pineapple will work but it must be very well drained.
I’m so excited to try this! We have a bumper crop of habaneros, so I foresee making several batches. I would love to have the labels to give them as gifts. Thanks so much!
That's great, Sheryl! Sending the labels your way.
Thank you! We made a batch last night and it is sooo good! It set up very well, even after adding 1 TBSP instead of TSP of butter. After squeezing the juice out of the pineapple, we had to use part of a second one to make 3 cups. I also used bottled lemon juice since I forgot to get lemons. We hot water bath canned them for 10 minutes.
Glad it worked out, Sheryl!
Hi! I am very new to making jam and canning. I followed the recipe and used a water bath to seal. However, it’s been about 24 hours and my jam has not gelled well. Any thoughts? Other than that, it’s absolutely delicious. However, I’d like to know what to do to help it gel.
Hi Elena, I’m sorry you’ve had trouble with this recipe. Did you use the apple, with the peel on. Others have had some trouble until we added the apple with the peel which has a lot of pectin.
The other factor that can cause runny jam is reducing the sugar as sugar is not only for sweetness but also helps the jam to set.
I’d give it a little longer and if it still doesn’t set, you could follow these directions: https://nchfp.uga.edu/how/make-jam-jelly/jams-jellies-general-information/remaking-soft-jellies/
Hi. I am headed to the store now to pick up the items I need to make this jelly. I would love to have the printable labels pdf. Thanks!
Sure, Debbie!
Hi there
Wondering if you can substitute powdered pectins I can’t find liquid pectin.
Thank you
Kathy Niell
Hi Kathy, I wish I could say yes but powdered and liquid pectin are not interchangeable. To ensure success, it's best to go with a recipe that has been designed for either liquid or powdered pectin as the technique and, often, the proportions of fruit to sugar are different.
If I substitute the apple for honey crisp or gala will that effect the outcome at all? Also, do I need to peel the apple?
Hi Bekah, leave the peel on the apple since it helps the jam set. The recipe calls for yellow apples for their color, if you go with Gala or Honeycrisp, the appearance of the jam will be a little different.
Love your recipe
I made your jam last year and will be making more this year. I live in Canada, so i wonder if i may also get your pretty labels?
Thanks, Jasu! Happy to send the labels your way!
I would love to have the labels for this jelly recipe. I definitely will fit in with this years Xmas baskets. TeenaC
Sending them your way, Betteena!
I would welcome the labels, Lindsay. (TIA). Creating my own, I could never make them as pretty as these. Making jams & jellies is something I delight in with fig being a favorite. ❤ Looking forward to making this over the long holiday weekend. ☺And I have to tell you, I love everything about your website including the inspirational link. ✝🙏
Thank you for the kind comment, Michele! We are happy to send the labels your way.
Going to make this recipe this weekend. Please send me the labels. Love them!
God Bless
Sure, Shirley!
I am looking forward to making this recipe this weekend. Could you please send me the printable labels? Thanks so much!
Sure, Sara!
Could you please send me the printable label please?
Sure, Carrie!
Lovely recipe. Can you send me the label pdf please. Thank you.
Sure, Rebecca!
Hi it's me again Robin Bates I'm confused was I supposed to leave the peeling on the apples?
Yes! The peel of the apple has the most pectin and helps the jam set up better.
Very good!!the best I have ever tried..this is my go too now..have it saved ..made it exactly to your recipe!!! Can I have labeled also?
Thanks, Robin! Happy to send the labels.
Could I have the labels please?
Sure, Melissa!
Could you please send me the printable labels for the pineapple jelly recipe? Thank you!!
Karen
ps. I have used your Blueberry Lemon scones recipe for welcome gifts to new neighbors with the labels and it is a big hit. Everybody loved it!
That's great, Karen! We are happy to send the labels.
Hi. The recipe says not to use more than 3 cups pineapple. It says that whether you are doing 1x or 3x. Is it still no more than 3 no matter the quantity you are making. Thanks for the recipe. It looks amazing
Hi Kim, the option for doubling or tripling recipes is a default setting in my recipe plug-in that I’m not able to individualize. However, I don’t recommend doubling jam or jelly recipes. To ensure success, it’s best to follow a single recipe and use multiple bowls if you want to make more than one batch. I’m sorry if that was confusing.
Thank you
Thanks for the recipe! I can’t wait to try it!!!!
Would you please send to me the PDF for the adorable labels?
Thank you!
7-15-25
Sure, Nyssa!
Hi Nyssa, the labels could not be delivered. Could there be an error in your email address?
May I have the labels please. Thanks
Sure, Dotti!
Hi Lindsay,
Just made out my shopping list for your recipe and I am excited to make this jelly with my sister when she visits from Florida. We make jalapeño jelly together for gift giving and this would be a great addition to our homemade gift list. I would appreciate you sending me the label for your jelly.
Thanks and I will subscribing to your website.
Robin Langevin from RI
That's great, Robin! We will send the labels.
Best jelly I have tried! Growing habaneros and pineapple and used them for this recipe. Turned out perfect. Can you send label pdf so we can give some to our family? Please. Also, I boiled jars and lids and canned hot, can I keep in pantry or should I freeze?
Thanks again!
Hi Steve, we'll be happy to send the labels your way. Regarding your question, unless you put this jam through a hot water bath, it is not safe to be store in the pantry.
how long in water bath colorado here
Hi Benita, we have not tested this with a water bath. I would follow the directions here- https://www.freshpreserving.com/how-make-jam-and-jelly.html
may i have the printable labels please, thank you!!
Sure, Maria!
I followed this recipe to the letter and it is nothing but liquid with fruit chunks in it. I canned it using a water bath. Can I reprocess it with a second pouch of pectin, which I think must have been needed to begin with?
Hi Amy, I'm so sorry you had trouble with this recipe.
Did you use the apple, including the peel? That makes a big difference. I haven't had others have this issue with the apple included.
You could try this with a second pouch of pectin or you could simply boil it down to the thickness of your preference.
Delicious! Please send labels.
Sure, Joan!
Just got home after 2 weeks to find all my plants producing well. So glad I happened upon your recipe. Thank U so much. Would also love a set of the labels.
That's great, Erik! Sending them your way.
Please send the PDF labels to print. Love this recipe.
Thanks, Judy! Sending them your way.
Would love labels please 🙂
Sure, Jojo!
Can I use canned pineapple instead of fresh pineappl?
Hi Opal, yes that will work. Just make sure it is well drained.
can i use powdered pectin instead of liquid?
Hi Janet, sadly liquid and powdered pectin are not interchangeable. The technique and proportions are different. To ensure success, it's best to use a recipe that the pectin has been designed for.
Oh boy, more happy jelly recipes. Thank you so much for the recipe and sending the labels. Blessings to you and your family.
Sure, Scherry!
So tasty!
Thanks, Emily!
Great jelly!! Plan on making some for a group of my friends. Please send me the PDF for the labels. Thank you!!
Sure, Peggy!
Hi! Can you use frozen pineapples? Thanks!
Yes, just make sure they are thawed and well drained.
I’m confused by the recipe. In the description, you stated “I've also substituted one cup of finely chopped apple for one cup of the pineapple and apple cider vinegar instead of rice vinegar. Apples are super high in pectin and once the jelly is boiling for ten minutes, the apple seems to disappear and the flavor of the jelly is not affected by the vinegar swap” so… idk if I’m reading it wrong or if I’m just stupid but do you include the 1 cup of apples still or is that what you swapped out with pineapple and apple vinegar?
Hi Stephanie, we have reworked the recipe since it was originally published and the part you quoted it what was changed from the original. The recipe below is the correct recipe. So yes, you include the apples.
Lindsay - made this jam this week, please send along the labels.
I tasted this at a friend’s house and had to make it for Christmas gifts. The instructions are clear and easy to follow. Your tips were very helpful. I’ve had it with cream cheese and crackers and want to try it mixed with creole mustard on pork tenderloin.
Please send me the PDF for the 2 size of labels.
Thanks!
That's great, Kathy! Sending them your way.
It's the 2nd time I've made jam and this recipe was clear & easy to follow, plus the additional information was exceptional.
Please send me the PDF for the 2 size of labels.
Thank you for the review, Grace!
Hello! We made this one for gifts and it turned out fantastic! Can you please send the label ? Keep up the great work! Super helpful
That's great, Joseph! Sending the labels your way.
I've made this and it's delicious! May I please have the label (again). Thank you!
Thanks, Anita! Sending them your way.
Yum! Would love the label for this one too! Thanks!
Sure, Cyndi!
Intriguing. Please send me the labels.
Sure, Debbie!
Could you please send me the pdf file for the labels?
Thank you
Sure, Donna!
Can you resent the file, I did not receive it? Thanks Donna
I did send it, Donna but I'm happy to try again. Check your spam folder as well 🙂
Can you please share these labels with me thx!
Sure, Pamela!
The jelly/jam turned out great. The taste is excellent. I would love some FREE PRINTABLE LABELS for my jelly/jam.
Thanks, Linda! Sending them your way.
Hi,
This jam turned out perfect. Could you send me the label PDF file?
Thanks
Awesome! Sending them now, Daren.
Could you please send the link to purchase the labels?
Thanks so much!
They're free! We're happy to email them, Peter.
Please send the water bath canning link.
Sure, Carmen!
Thanks for updating the recipe. I made the original it did not set but still was great. Can't wait to make this recipe. Please send be the labels plan on this for christmas gifts. I can't wait to use your idea of the PBJ using it.
Sending the labels your way, Janet!
Absolutely delicious recipe! It set perfectly. Will definitely make again. I’d also love the pdf for the adorable labels ☺️
Thank you!
Thank you, Elizabeth! We will send the labels your way.
Thank you! Would you mind resending? I checked my spam also and it was not there. I appreciate it so much 💛
Sure!
One pineapple for me only yielded 11/2 cups. The recipe says exactly 3 cups so I’m guessing going any less than that wouldn’t work well, correct?
Hi Brenda, yes you need 3 cups. Your pineapple mush have been quite small.
Thanks so much for the recipes on habaneros. Once they start coming in, you cannot slow them down. Also may I have the PDF for the labels? Thanks, Bob K.
Happy to send them, Bob!
Could I have the labels? Thank you!
Sure, Brittany!
Hi...can I use canned pineapples for this recipe? Drained well?
Hi Janice, yes that will work. Just make sure they are drained very well.
Post production update. I adjusted things a bit as I had grown fatalii peppers and wanted to use them. I also increased the amount of hot pepper to a bit over a half cup. Nearly 3/4 cup I’d say, and then followed the rest of the recipe word for word and oh my… this is spectacular. Perfect amount of heat countered by the sweet components. Will be making another batch soon. Thanks for a great recipe.
Awesome! Thanks for the update, Mike!
This recipe sounds fantastic.. I am going to use my home grown fatalii peppers for the heat.. I would love to have the access to the labels as well as I intend to water bath them and give out as holiday gifts.. thanks for a great recipe.
Going to give this recipe a try but will be subbing in Fatalii peppers as I have them growing and have a huge amount of them.. the rest of the recipe I will follow to a T.. it sounds delicious.. would love to have access to the labels.. thanks so much..
Sending the labels your way, Mike!
Hi! Thank you so much for the great ideas! I can’t wait to try this recipe. Could you please send me your printable labels. I’m looking forward to making this and giving some jars to our family and friends.
Sending the labels your way, Christina! Enjoy!
Hi there been busy with your recipe today.
I used my own grown bahamian goat peppers.
The scrapes taste dilicious.
Could you send me the lovely labels please?
Thank you
That's great, Eddy! Sending the labels your way.
Would love your printable labels. Made this yesterday and still waiting for it to set😩
Hi Jackie, I'm sorry this jam is not setting. It may have been that your pineapple was too wet. It's hard to say without having been right there in the kitchen with you. If it doesn't set by later today, you could throw it all back in the pot and simmer it until it's thicker. It may get a little darker in color put it will still be delicious! We'll be happy to send the labels.
Just finishing up a batch of white grape jalapeno pepper jelly, And will be starting on your recipe very soon! Can't wait to try it! I would also love to have the labels as well!
T.I.A 🙂
Sending them your way, Kim!
Love this recipe! Many of my friends request some each year. Would love the printable labels! Thanks
That's great, Marilyn! Sending the labels your way.
Could you please send the link to purchase the labels?
Thanks so much!
Hi Rob, we will send you the pdf. They are free 🙂
Hi! I didn't receive the pdf file for the labels, can you possibly resend it?
I'll try again, also check your spam folder!
I can’t wait to try this recipe. Could you please send me the labels? Where can I purchase the cute jars ? Thank you!
Hi Claudia, just sent the labels your way! And here's a link to the jars- https://weckjars.com/product/902-deco-jar/
One more question, do I peel the apples? Thank you!!
Hi Claudia, you want to leave the peel on the apple, it's where the pectin is. Enjoy!
I can't wait to try this recipe! Can I also have the PDF for the labels please? They are so cute!
Sending them your way, Heidi!
Can I have the labels for this jelly please - it looks fantastic.
Of course, Wendy!
I love different kinds of pepper jelly and have lots of habaneros. Can’t wait to try this. Can I please have the labels?
Sure, Pam!
Love this!!! Can I please have a set of labels 😀🍍
Sending them your way, Cindy!
Very excited to make this as I have a bumper crop of habaneros!
Please also send me the labels as they are fabulous!
Sure, Donna!
I do not have the liquid pectin. But i have plenty Sure Jell powder. Will that work?
Also would like the pdf for label.
Thanks,
Steve
Hi Steve, liquid and powdered pectin are not interchangeable. To ensure success with this recipe you will need liquid pectin. The other option is to go with a recipe that has been designed for powdered pectin, not this recipe.
Love this recipe!! Could I have also have the labels?
Sending them your way, Kim!
Hi Chris! Please send me the canning instructions and the label PDF. I’m excited to make this! Thank you!
Sure, Lin!
Love this recipe! It is a favorite at all gatherings! May I have the labels as well?
So glad to hear that, Sherry! Sending the labels your way.
Thank you so much for this amazing recipe! My friends and family are dying for some again, so I plan to make a triple batch tomorrow. If I’m tripling, do I still only use the 3 cups of pineapple juice and not triple that as well? Just want to make sure before I get started. Don’t want to ruin the whole thing. Thanks again for this delicious recipe!
Making jam and jelly can be a little tricky when you try to increase the recipe, resulting in a poor set. To ensure success, it's best to make individual bathces of this pepper jelly. I would have 3 pots going on at the same time or make them consecutively.
I just found your recipe and it sounds so delicious!! I would like to have the printable label for this recipe. Could crained pineapple be substituted for the fresh pineapple? Thank you.
Hi Bonnie, sending the labels now.
Regarding your question, you can use canned pineapple - just make sure that it's drained VERY well.
I would also love the labels. What Avery template do they fit?
Hi Crystal, just sent the labels with info about the Avery template.
I would love the labels or the pdf for the labels also recipe for the strawberry habanero recipe also how long do you water bath these jams
Hi Judy, sending the labels for this jam now. Request the strawberry labels on that post. That's how we stay organized.
This is my second round of this jelly/jam. Love it I was very stingy with my jars and kept them lol to myself. Will make another batch while my peppers are doing so well this summer. Can I please have the pdf for the labels
Sending them your way, Tracy!
This jelly is delicious! 😋 I will be trying your strawberry habanero jelly next. And I would love to have the label template.
Thanks, Kathy! Sending them your way.
This is a delicious & easy recipe. I substitute with jalapeños - I don't like a lot of fire so they worked out perfect. I would also love the file for labels.
Awesome! Sending them your way, Paula!
I love this recipe. Today is my second time making it. I make a Duble Batch and use one Orange Pepper and one Red. I also add one Jalapeno. The different colors make it so beautiful. I luse this on different type of meats, burgers and smoked bbq ribs.
Printable Please, Thank You
Thanks, Desiree! Sending the labels your way.
Please send me the labels!
Sure, Melissa!
Since I'm planning to try some of your wonderful sounding fruit jams this summer, I would very much appreciate some of your labels. Thanks so much.
Phyllis
Sending them your way, Phyllis!
I would like to have the pdf labels. Thanks!
Sure, Jason!
Hello! I'd love labels and thank you for all of them!
Sending them your way, Benna!
Hi there! Very excited to try this recipe, as it will be my first attempt at canning anything ever. Would you please send me the labels for this pineapple habanero pepper jelly? Thank you very kindly!
Sending them your way, Megan!
I love the Mango Jalapeño Pepper Jelly! I just finished my last jar this week. I bought all the ingredients to make more, and the ingredients for the Pineapple Habanero Pepper Jelly. I plan on making both this coming week.
I would love the labels for the Pineapple Habanero Pepper Jelly.
Thanks for these wonderful recipes.
Lynda
Sending them your way, Lynda!
Is the label pdf still available. If so, I would love to get them. I haven't made the jelly yet, but will in the next couple of days. Can't wait as I have bee looking for this recipe.
Sending them your way, Vicki!
I would love a PDF file of the label!
I just finished my first attempt.
Fingers crossed!
Sending them your way, Faith!
i would love to have the pdf for the labels, I use regular Ball canning jars
Thanks so much!
Sending them your way, Guineal!
Sounds delicious! Approximately many jars/ounces will this make?
I would love the labels as well! Thank you!
Hi Alexandria, this recipe makes about 48 ounces of jam. Sending the labels your way.
May I please get the download for the labels the ones to fit the mason jars or the Weck jars? I can't wait to make this!!
Sending them your way, Sandi!
My family love spicy jam so I’ll definitely be making this one. Could you send the PDF labels please?
Sure, Morris!
This is the best pepper jelly I ever had. I can’t wait to give some out
As gifts. Can I please get some labels to make the gifts look nice? Thanks for the great recipe!11
Thanks, Garin! Sending them your way!
Would love the pineapple habanero jelly label. Haven't made it yet but Texas can get cold and this looks like it might warm you up.
Sending them your way, Susie!
May I please have the labels for this recipe?
I didn’t see in your article on how long this jelly stays fresh canned or not. Any chance you have that information? I saw it on another recipe of yours & that’s always great info to know. Although, I doubt this lasts long once it’s made anyways. My family will gobble it up!
Hi Julie, the jam is good for 2-3 weeks in the refrigerator and up to a year in the freezer or if it's canned.
My daughter loves Pineapple and we have our own apple trees, so I am going to try this jelly. Please send your awesome labels. They really dress up the jars for gifts. And sometimes I have been guilty of forgetting to label my jars and wonder "what is this batch". Problem solved with your lovely labels.
So glad you're enjoying the labels, Jackie! Sending these your way.
Please send me the pdf of the printable label for the Pineapple Habanero Pepper Jelly. It sounds delicious! Thank you.
Sending them your way, Barbee!
This recipe looks delicious. Can’t wait to put my bumper crop of habanero s to good use. May I please request the labels ? I’d love to gift some to family and neighbors this Christmas.
Sure, Stacey!
I am in on an island where produce and choices are limited (fortunately we have plenty of pineapple and habanero). If only green bell peppers are available would they be a sufficient substitution or would you recommend something else? I have the same question for apples if the varieties are limited is it ok to use whatever is available?
Hi Amber, you can definitely sub green peppers. And any kind of apple will work, you're just needing that extra pectin!
Made this last year and I keep getting request for it so I made another batch to give as a gift . Would love to add the labels if you could send them.
Thanks Laurie
That's great, Laurie! Sending the labels your way.
Making this tomorrow! So excited. Did 48 jars of red peppers 🌶 Serrano. Looks beautiful for my woman's Bible study.
Could you please send me the labels. God bless you!
That's great, Ellen! We will send the labels.
Everyone who has tried this jelly loves it! Can you please send me the labels?
So glad to hear that, Larissa! We will send the labels.
Can I use powdered pectin? I would like the labels please
Hi Patty, liquid pectin and powdered pectin are not interchangeable. It would be best to use a recipe designed for powdered pectin. We are happy to send the labels.
I would love to have the PDF labels-can't wait to try these!
Sure, Lisa!
Making this tomorrow! Please share the labels pdf?
Thanks!
Sending them your way, Lisa!
Hi Lindsey,
Would you pelease send me the labels for the Pineapple Habanero Pepper Jelly?
I'm going to make this for Christmas gifts this year. I made the Red Raspberry Jelly earlier this year and everyone loved it. Will be making more of that for Christmas also with our abundance of raspberries this season.
Thank you so much for sharing your wonderful recipes and your great instructions that make them easy to follow!
That's great, Kelly! Just sent the labels!
Please send me the pdf for those super cute labels!! I am going to give these as gifts. They look beautiful!
Sending them your way, Mary Elaine!
Sounds like a great recipe -must try. great gift giving for sure.
Enjoy, Ella!
This recipe is awesome!!!!!!!! Gave a jar to the neighbor and he's already asking for more.......lol. I would love to get the pdf for the FREE PRINTABLE LABELS. Thank you!
That's great, Anthony! Sending the labels your way!
Love this recipe. Much better than the one I made for years but lost my recipe for. Will be making a large batch of this the week after Thanksgiving. I’d very much appreciate it if you’d send me your PDF labels. Thank you, and thank you for this recipe.
Thanks, Shannon! Sending the labels your way!
Hi! Can I get the pdf labels as well? This recipe is amazing!
Sure, Kristie!
Hello and thank you for what sounds like an amazing recipe. We are planning on making a batch or two this weekend, (just in time for the upcoming holidays). Please send the PDF labels you mention as we plan on sharing these with others and the label will be a nice add.
Sending them your way, Tony!
Please send label pdf. Making today! Yum! If I wanted to use powdered pectin instead of liquid, how much would I use? Thanks!!
Hi Kathi, we'll be happy to send the labels.
Regarding your question, liquid and powdered pectin are NOT interchangeable. To ensure good results, use liquid pectin for this recipe or go with a recipe that has been designed for powdered pectin.
Please send PDF labels! We made our second batch last night!
Side note. I was out of apples and used a pear instead so far they are all jelling nicely!
Sending them your way, Trystin!
I have made this three years in a row and it has turned out really well every time. It pairs surprisingly well with rosemary crackers and rosemary bread. I have had some trouble getting it to set at the consistency that I really want but the flavor is wonderful. I peel my apple before putting it in, I wonder if that has anything to do with it? I just don't want to spend more time removing the wax from the store bought apples. I give this out for Christmas gifts and serve it at parties over cream cheese and people rave about it!
Please send me the PDF labels!
Hi Laz, we'll be happy to send the labels.
Regarding your question, if you're concerned with the wax, it might be better to purchase organic apples. The peel definitely helps with the set as that's where most of the pectin is and it seems to "melt" into the jelly by the time it's done.
Please send the PDF labels. We're making this jam today!
Sure, Jodi!
I am making this tomorrow for gifts and would also like the labels please. Thank you
Sure, Regina!
Wow! What a great idea for christmas presents! Can i sub dry pectin? May i have your printable labels for pineapple habanero jelly? Thank you.
Hi Sandra, unfortunately powdered and liquid pectin are not interchangeable. We are happy to send the labels!
I made my first batch and it was amazing, gone quickly. Attempted a second batch and it never set. can i recook the batch and try to make it set? if so what do i need to do?
Hi Diana, it sounds like you somehow ended up with too much liquid.
The company that makes Certo does have a fix you could try: https://www.myfoodandfamily.com/recipe/107820/certo-cooked-jam-jelly-remake-directions
How much pineapple should I use if I buy crushed canned pineapple? 16 ounces? Also, would you kindly send me the pdf for the pineapple jelly labels?
Thank you,
Sue
Hi Sue, you will need enough to measure 3 cups of pineapple once it has been well drained. We are happy to send the labels!
Your recipe looks fantastic! Please send me the pineapple labels, also. I would like to make some for my Texas friends for Christmas/
Sending them your way, Judy!
I have made your freezer strawberry jam multiple times already and it is delicious! I really appreciated your specific but easy instructions as it was my first time making jam. I am now making the Pineapple Habanero Jelly for Christmas gifts. May I please have the free printable labels?
Thanks
Diane
That's great, Diane! Sending the labels your way.
Could you explain a bit more about the freezing method? Using the freezing method, do you let it sit at room temperature for 24 hours, or do you wait for it to cool and then place in the fridge for 24 hours before placing it in the freezer? And are you storing it in the freezer and then transferring it to the fridge 1-2 days before you wish to use it? And, if you are giving it as gifts, does the freezer method mean that you must tell the recipient that they should place it immediately in the fridge?
I am trying the recipe for the first time today and I would have preferred to use the water bath method but I don't have the correct tools.
Hi Beth, the jelly just needs to sit at room temperature for 24 hours then you can freeze or refrigerate it. If it's frozen, it will take less than an hour at room temperature to be ready to eat.
Yes, if you give it as a gift, tell the recipient that it should be refrigerated when not in use. It's fine if you let it sit out for several hours but not for days on end.
I grew way too many habaneros and I started making canned goods to give away. This recipe is so delicious and everyone loves it! Thank you for sharing this and I would love the label
Thank you!
Awesome! Sending the labels your way, Susan!
I made your strawberry habanero jam. It was fabulous. Now for your pineapple habanero. Please send the label pdf.
Thank you,
Don
That's great, Don! We will send the labels.
Can I use canned pineapple?? And may I please have some of the labels?
Hi Penny, yes, you can use canned pineapple, just make sure it's well drained. We are happy to send the labels.
Great recipe Please send labels thank you
Thanks, Michael! Sending them your way.
Please send me your printable labels. Thank you.
Sure, Suzanne!
Just made my second batch of Pineapple Habanero Pepper Jelly today as first batch made last week is gone already. Family and friends can't get enough of it. So DELICIOUS!! May I please have the labels so I can gift some with the pretty labels? Thank you so much!
Awesome! Thanks, Emma! We will send the labels.
Thank you for sharing this recipe!
May I please have the free printable labels?
Thank you
J. Nana
Sure, J Nana!
Wonderful recipe! Would LOVE a copy of the printable labels! Please and thank you 🙂
Thank you, Cassi! Sending them your way.
I was gifted a jar of pineapple habanero jelly by my brother last year. It was so delicious that I am making my own to gift this year! May I have your free printable labels? Thanks!
That's great, Laura! Sending the labels your way.
Can I use cayenne peppers instead of habanero ?
Yes, you can do that, Marc. You may need to use more since cayenne peppers are milder than habanero peppers.
I plan to make the jelly today and would love to receive your labels. Thanks for sharing your recipe!
Sending them your way, Jeanne! Enjoy!
Making this later today , it sounds fabulous! Čould you share your label PDF’s? Thank you!
Sure, Laurie!
I was looking for a pineapple pepper recipe after printing a hot pepper jelly recipe and they are both yours. 🙂 I'll be making the jelly in the morning and would love to receive your labels. Thanks.
Sending them your wya, Debbi!
I would love to have the label please. A group of friends are getting together and making this!
That's great, Mary Ellen! Sending the labels your way.
Just made it It’s is so good. Would love to have you labels for mine thank you for sharing the recipe
Thanks, Jean! Sending the labels your way.
Hi - I would love a copy of the label PDF for the Pineapple Habanero Jelly. Can't wait to make it , sounds so yummy. Thanks as always for all the delicious reliable recipes.
Sure, Candace!
I would love to have the pdf for the labels
Thank you.
Sure, Claire!
Can you send me the PDF labels please
Sending them your way, Flossie!
Can you use strawberries, blueberries, or blackberries instead of pineapple?
Hi Flossie, because jelly making is an exact science and different fruits have different amounts of pectin, it is best to use a recipe for that specific fruit to ensure success. We have lots of jam and jelly recipes on the site, here is a Strawberry Habanero Pepper Jelly- https://thecafesucrefarine.com/strawberry-habanero-pepper-jelly/
Could I please have the pdf Thank you I made this last year and everyone loves it.
That's great, Dawn! Sending the labels now.
The scripture is awesome! Any special instructions for freezing this jam? Do you have any habenero jam recipes using strawberries or peaches instead of pineapple?
Thanks, Kevin! I love that Scripture too.
Regarding your question, the jam freezes well. Just make sure to leave a half inch of headspace at the top of the jar to allow for expansion in the freezer.
We do have this recipe. You could sub habaneros if you wanted. https://thecafesucrefarine.com/easy-strawberry-jalapeno-jam/
I would like the PDF of the set of labels for this jam. Thank you!
Sure, Kevin!
I would love these labels please ! Can’t wait to try this recipe!!
Thanks!
Tammy Langford
Sending them your way, Tammy!
How much pineapple should I use if I buy crushed canned pineapple? 16 ounces? Also, would you kindly send me the pdf for the pineapple jelly labels? Thank you.
Hi Deb, I have not made this jelly with canned pineapple so I can't say how many cans you would need to purchase. You want 3 cups of VERY well drained pineapple.
I would like another round of labels for this delicious jelly. Obviously, my friends and family love it. Thanks so much.
Mary Louise
That's great, Mary Louise! We are happy to send the labels and then you can print as many copies as you need.
I look forward to making this recipe as it sounds delicious. Please send me the printable labels. Thanks so much!
Sure, Lori!
Can’t wait to try this tomorrow. Please send the free printable labels. I’ll have to wait till I actually try it to rate it, but I’m really excited about it.
Sending them your way, Dianna!
Please send the pdf for the labels!
Sure, June!
I have everything but the pectin. Would it be possible to make without it? Maybe reducing it longer will help achieve the right consistency? Thanks in advance.
Hi Marg, unfortunately it would not set up without the pectin. It is a crucial ingredient. It's worth waiting until you have a chance to pick some up.
Can you make this using sure jell instead of certo? Also I would love the printable.
Hi Anna, liquid and powdered pectin are not interchangeable. To ensure success with this recipe, it's best to use Certo.
Can you make this using sure jell instead of certo?
Hi Anna, to ensure success, it's best to stick with Certo as liquid and powdered pectin are not interchangeable.
Could I please have the PDF for the labels for this wonderful jam-great for gifts, but my husband doesn't want me to give too much away!
Ha! My husband feels the same way. We will send the labels your way, Mary Lynn!
Hi can you please send me the pdf for the pineapple jelly please thank you
Sure, Leonie!
I’m planning on making this to use as Christmas gifts and would love a set of printable labels. Thank you!
Sure, Kathy!
Thank you for the printable labels. They are beautiful! I have a couple questions…should the apple be peeled and have you ever made the jelly using canned pineapple?
Hi Kathy, you leave the peel on the apple and yes, you can use canned pineapple. Just make sure it is well drained.
Hi, just bought all the ingredients to make this jam, so excited to try. From reading the reviews looks like it's a hit. Would you be so kind to send me the printable labels? Thank you.
Sending them your way, Celina! Enjoy!
Please send me the PDF for the Pineapple Habanero Pepper Jelly. Thank you for sharing Rev 5:12! It's one of my favorite Bible verses. Thank you. Lynne
That's great, Lynne! We will send the labels.
Please send me the labels thx
Sure, Elly!
Please send the file for the free printed labels for the Pineapple Habanero Pepper Jelly. Thanks!
Sure, Susan!
If canned how long would this be shelf stable? I've made this several times now, but I haven't been able to keep it. ( everyone loves it ).
Hi Matt, it should be good for 1.5-2 years if canned properly. So glad you're enjoying this recipe.
Would love the labels! Excited to make this. Thanks!
Sending them your way, Allyson!
Hi, could you please send the labels for Pineapple Habanero Pepper Jelly please? Thank you!!
Sure, Anne!
Could I please have a pdf of the labels? Such a pretty jam.
Sure, Lorna!
Hi, could you please send the labels for Pineapple Habanero Pepper Jelly please? Thank you!!
Sure, Yoland!
Can I water bath can this instead of freezing?
Yes, you can do that, Tina. Enjoy!
Could I blend the peppers, pineapple, and apple together before boiling? Also could I use white vinegar instead of apple? I would like a pdf of the labels too please.
Hi Siobhan, just sent off the labels.
Regarding your question, yes white vinegar also works!
Hi. I can’t wait to make this. Could I get the labels please.
Thank you so much
Simone
Sure, Simone!
Since our nights are to cool to raise Habanero peppers I will have to purchase some or use the super hot peppers I grow. If I were to use canned pineapple how many cans would equal a fresh pineapple?
Also please send me the labels.
Thanks,
Jim
Hi Jim, you want 3 cups of well-drained pineapple. We are happy to send the labels!
I would like be to make this jelly. Could I plz get the labels for it? Thank you
Sure, Hazel!
Hello again:
Am anxious to get shopping. Can you please send me the ability to print labels?
Sure, Deidre!
Yum! Can I use powdered pectin instead of liquid?
Hi Dee, liquid and powdered pectin are not interchangeable. It's best to use a recipe that's been designed for the type of pectin you have to ensure success.
Hi Chris: Really looking forward to making this jelly for inclusion in my Christmas baskets. I would love to get the labels too as they really make the presentation. I've used the labels for the rosemary crackers and they were perfect.
That's great, Lynn! We will send the labels your way.
Hello,
Question: do you peel the apple? Looking forward to making for Christmas gifts. Would love a set of the labels...thank you.
Thank you, Claudia
Hi Claudia, we'll be happy to send the labels.
Regarding your question, no, don't peel the apples. The apple is added for extra pectin to ensure a good set. The peel has the most pectin. The apple is chopped fine and the peel seems to "melt" into the jam.
Is it possible to use the canned crushed pineapple and if so how much would I measure into the receipe.
Hi Carla, yes you could used canned crushed pineapple in the same amount but be sure it's VERY well drained before measuring.
This sounds delicious. Please share your labels with me.
Sure, Barbara!
Hi! This is an awesome sounding recipe. I can't wait to try it this weekend! The consistency in the fruit size is exactly what I am looking for. Do you use something other than a knife to chop? If so, what tool?
Hi James, I do use a knife as I found a food processor chops the pineapple too much.
Woo hoo love your recipe, am making now labels are a wonderful bonus thank you so much !
Alice Chauncey
So glad to hear that, Alice!
Looks so lovely! Can't wait to try it out. I would love the labels, please. Thank you for sharing your creativity.
Sending them your way, Kaye!
I would love the PDF of the cute labels . Thank you 😊
Sure, Debbie!
I would love the pdf jar labels for the habanero pineapple jelly please!
Sending them your way, Sherry!
Hello, thank you for this recipe. Would it be okay to use a food processer to chop the pineapple and peppers?
Hi Micay, I would not use a food processor as you want a little bit of chunkiness. Also, the food processor will make the mixture too watery which could affect the set.
Can't wait to make a lot of your jams and jellies this summer with my friend. Could you please send the labels for the pineapple habanero pepper jelly.
Thanks
That's great, Debbie! We will send the labels.
Can’t wait to try this recipe! Was wondering if I could cut back on the amount of sugar? Could I please have the pdf for labels? Thanks
Hi Denise, sadly, if you cut back on the sugar, you will risk your jam not setting up properly. If you prefer a jam with less sugar, it would be better to go with a recipe designed for low-sugar or no-sugar pectin. We will send you the labels.
How many 1 cup jars does this make. Is it shelf stable?
Hi Sarah, it makes 48 ounces of jelly, so that would be 6 cups. As it is written, it is not shelf stable and needs to be stored in the freezer. Other readers have reported canning with good results.
This sounds wonderful and I can't wait to try it! I have made several batches of habanero jelly, so this would be a great addition to my pepper recipes. I would love to have the PDF for the habanero pineapple jam - thank you!
Sure, Ariel! Enjoy!
We just made this and it was a hit? Can you send me the label .pdf too? Thanks!!
Sure, Cathi!
Looks beautiful and sounds scrumptious! I would love to put those lovely labels on the jars before sharing with family and friends. Thank you for the labels and the lovely recipe!
Thanks, Karen! Enjoy!
Also looking for the labels! Can you please send them my way?
Of course, Doris!
Please may I have the label for the Pineapple Habanero Pepper Jelly
Sending them your way, Michelle!
I haven’t made this recipe yet, but I plan to. Would you please share the pdf for the labels? Thank you!
Sure, Cynthia!
Wow, another winner!
Please send pdf for labels.
Thank you Chris!
Sure, Marie!
Great recipe. Thank you for sharing. Please share the labels.
Sure, Henri!
Please send labels for pineapple habanero pepper jelly and mangoe jalapeño pepper jelly looks delicious would like to make and give as gifts to my family and friends
Sure, Shirley!
Please send lables for this yummy jelly!
Thank you!!
Sure, Pam!
May I please get a template for labels? This recipe is an all time favorite! Thank you!
That's great, Aimee! We will send the labels.
I never got the labels. Can you please send again? Thank you!!
Sure, Kimberly!
Hi!
I would love a copy of the labels please! I’m looking forward to making this recipe for gifts!
Warm regards,
Lisa
Sure, Lisa!
This sounds amazing. I was actually looking for mango/habenero jelly recipe but will make this one because directions are great and reviews are too! do you think I could substitute little mango in this and it still turn out?
Oh and the labels would be so appreciated. God Bless!
Hi Kathy, jam and jelly recipes can be a success or failure depending on the proportions of ingredients so I hesitate to tell you to sub mango without testing that myself. That being said, we do have this recipe that you might be interested in: https://thecafesucrefarine.com/mango-jalapeno-pepper-jelly/
Hi, I'm getting ready to make this for Christmas. Do you peel the apples before dicing them? Also, how many ounces do you think a medium to large pineapple is? I'm probably going to buy mine fresh, but already cubed and packaged. Thanks so much!
Mary
Hi Mary, you do not need to peel the apple. An average pineapple is around 2 lbs. You need 3 cups of pineapple after it's been well drained. Enjoy!
Hi. This was a great recipe for using up my Habaneros I had in the freezer. My friends will be happy getting these as gifts for Christmas...thanks!
When you have time, can you send the labels.
Thanks again!
Wonderful! Sending them now, Adrian!
Can you send the labels for Please send the label for Pineapple Habanero Jelly? I made the recipe for Christmas stocking stuffers and the taste and color is just like your photo. Thanks!
N. Thompson
Awesome! Sending them now, Norma!
I'm making this for Christmas gifts. I would love the printable labels, both sets. Thanks so much. I'll leave a review after Christmas.
Mary
Sure, Mary!
I can't wait to try this recipe! I would love your labels!
Sure, Kimberly!
I never got your labels. What email would it be coming from?
Thanks
Hi Kim, we can try again. They are coming from cscheuer1@gmail.com
*****
Wow what a recipe. I made this today and the little taster leftover from potting the jam disappeared as soon as it cooled !
The labels would be really appreciated.
That's great, Mary! Sending the labels your way.
Thank you for great recipes. Could I please have labels. Thank you.
Sure, Denise!
I appreciate the fact that this recipe was re-worked so that it sets. Mine set just fine. One comment, I did not use a yellow apple and of course the red skin turned the jelly a bit pink. I thought about peeling it but thought the skin might have a lot of pectin so I left it on. No big deal as the jelly is still great!! Please send me the printable label, and thank you for sharing!
Thanks, David! Sending the labels your way.
Your jelly will make a beautiful holiday gift. I especially love how beautiful they look served with cheese.
Please send me your labels.
Thank you!
Sure, Julie!
I still have a bush full of habanero peppers so I think I’ll make these for Christmas gifts. It looks so yummy. I’ve never tried peppers and pineapple. I also would love to receive your printable label, and thanks for offering it to us.
Sending them your way, Camille!
wow I am beyond excited to make this , I Love pineapple and make all sorts of pepper jellies, Thanks for the free printable labels too they are so pretty ! Please send your free printable labels , Thank You so much !!!!
We will send the labels, Diane! Enjoy!
Hello, I forgot to add the lemon Juice and didn’t realize until after I water bathed and sealed. Was this just for flavor/setting purposes ? Or needed for safe canning ? Thank you!
Hi Tyler, the lemon juice is for both setting and safety in canning. Here's a good explanation and re-do: https://pomonapectin.com/ufaqs/what-if-i-forgot-the-lemon-juice-and-my-jars-are-all-sealed/
I give this ***** stars.
I received many compliments from everyone who tried it.
This will be my second time making it & I will doing a double batch for Christmas .
Please send the labels as they will add a nice touch.
Wonderful! Thanks, Cindy! Sending the labels your way.
I used a very large pot for the boiling step. The jelly came out very thick because it boiled down quite a bit plus the rolling boil spit hot jelly all over my stove. Next time should I put a cover on the pot while boiling or if not using a lid cut down the boil time to 5 minutes?
Hi Lisa, I would keep it at a boil for 10 minutes, uncovered, but lower the heat a bit. You want a good boil but it shouldn't be to the point where it is spitting jelly all over the stove.
I used a very large pot for the boiling step. The jelly came out very thick because it boiled down quite a bit plus the rolling boil spit hot jelly all over my stove. Next time should I put a cover on the pot while boiling or if not using a lid cut down the boil time to 5 minutes?
Hi! How many cups drained pineapple should I use if I choose canned? Can I substitute regular white vinegar instead of apple cider vinegar? Thanks kindly.
Hi Rhonda, it would be the same amount of canned pineapple as fresh - 3 cups of WELL-drained fruit. Yes, you can definitely sub white vinegar for the apple cider vinegar!
Hello! Excited to make this. Is it okay to use frozen habaneros?
That should be fine, Kayla.
Any chance canned pineapple would work with the recipe?
Sounds delicious.
Hi Esther, fresh pineapple yields better results but canned pineapple can be used. Just make sure it's VERY well drained.
Thank you for the prompt response. I’m excited to try it.
Please send the label for the jelly
Thanks again!
Sure, Esther!
Please send the label for Pineapple Habanero Jelly. My neighbor asked me to keep an eye out for it in the store and I want to surprise him with a batch of homemade. As always, your labels really kick it up a notch. Thank you!
That's great, June! We will send the labels your way.
Hey! Could I use ghost peppers instead of habaneros? Could I please get the pdf for labels, also?
Hi Theresa, you can use ghost peppers. It looks like they are considerably hotter than habaneros, so just take that into account with the amount you use. We will send the labels.
This sounds amazing! I would love a copy of the labels please. Thank you!
Sure, Mary Ann!
This is my favorite Pineapple Habenero recipe! The changes you made from the original are spot on. I will add here for anyone who’s asking, yes you can try this with powdered pectin but follow the instructions on the package insert for cooking jams. EVERYONE must be making jams and jellies right now because the shelves everywhere are empty of liquid pectin and I had no choice but to try the powdered pectin. I added the entire package of Sure-Jell to the fruit and vinegar mixture, boiled for 9-10 minutes, THEN added the sugar, brought back up to a boil and boiled for 1 minute. Turned out beautifully! Thank you for such a great recipe! (And I would also love a copy of your labels. Thank you!)
Thanks, Christina! We are happy to send the labels.
Chris, as a former high school teacher, I taught a food tech class that studied the science involved in food preparation. I was so impressed to read your science comments about pectin etc. in the recipe. Great explanation and should give everyone the confidence to make! I love this recipe as it's so good and the uses are very versatile. I am making again this week to sale at my church bazaar.
Thanks for the kind comment, Mary! I hope you enjoy the jam.
Hi there! Making this today; it looks delicious. Would you mind sending me the label.pdf?
Thank you!
Sure, Diane!
Could you please send the labels
Sure, Maureen!
Hi Maureen, the labels were not able to be delievered. Could there be an error in your email address?
I can't wait to try this. I didn't have any habeneros, so I am using jalepenos. Thank you for sharing. I would also love the labels.
We are happy to send the labels, Paula! We also have a recipe for Pineapple Jalapeno Pepper Jelly that you might be interested in- https://thecafesucrefarine.com/pineapple-jalapeno-pepper-jelly/
Is the drained pineapple juice added to the jelly or just the drained pineapples?
Thank you
Hi Laury, just use the drained pineapple. You can use the juice for something else.
Does the drained pineapple juice get added to the mixture?
Hi Ryan, no, the juice is not used. If you add it, the jelly won't set. Use the juice for something else.
Please send labels for the pineapple-habanero jelly.
Thank you so much.
Sure, Margaret!
I am wanting to make this, but the only Certo liquid fruit pectin I can find is 6 oz = 1 pouch. Could you tell me where you bought the 3 oz from or if you just halved it. I have fresh habanero peppers I have grown and need to use them up. They went wild this year.
Hi Leigh, the Certo I purchase is 6 ounces but it contains 2 pouches. I've never seen a 6 ounce pouch. Here is what is available at most grocery stores and online: https://amzn.to/3SI6vWQ
Hi, Looking forward to making this. Can you please send the label .pdf. Thanks,
Sure, Carol!
Omg so good made 2 batches again this year! Love . Last year it was not hot enough so made sure I had hot peppers(maybe a little too hot) lol
Would love labels for the pineapple habanero.
Sending them your way, Sandy!
I made this today and forgot gloves…yikes! I’m hearing my kids pop as I type! Love that sounds 😊 I would love a pdf of the Pineapple Pepper Jelly labels! Thank you for this recipe!
Sending them your way, Katly!
I would love pdf for labels. I plan to make this recipe this week!
Sure, Katley!
This looks wonderful! Pleaee send labels and thanks for sharing the recipe, resources and pretty packaging.
Sure, Susie!
Could you please send me the labels. I made a batch last night and can not wait to try it today.
Sure, Nikki!
Could I get Free Printable Labels too. Made today DELICIOUS !
Could this be made with powdered suregel? If so how many boxes? Sounds delicious, could I please have some of your label’s, thank you!
Hi Kristine….I had the same question so I did some research. If substituting for powered you need to follow different steps.
For every 3 oz liquid pkg you would use 2 tbs of powdered.
Instead of putting in the sugar with the fruit, peppers and liquid and boiling you would put the powered pectin in and leave the sugar out until after the boiling is done. Once the initial boiling is done, put in sugar and bring to a boil for 1 minute. I just did this last night and it worked wonders.
Thanks for your input, Tammy. This will work sometimes but not always. That's why I recommend using a recipe that is developed for that particular type of pectin. It's really frustrating to put the time and money into jam or jelly and have it not set up correctly.
Hi Kristine, liquid and powdered pectin are not interchangeable. It would be better to go with a recipe designed for powdered pectin to ensure success.
I would like the labels please.
Sure, Elly!
I really enjoyed this recipe. Not only great tasting but so pretty. I would love to have your labels - I can not wait to make a gift of this with the crackers as you recommended!
Thanks for letting us know, Louise! We will send the labels.
Could you send me the pfd from the pineapple haberno pepper jelly labels . Please . Thank you
Sure, Fran!
Hi, I am looking forward to making the pineapple habanero jelly. Could you please send me the pdf for the labels? Thankyou.
Sure, Bonnie!
Do you need to peel the apple?
No, you do not need to peel the apple. Enjoy, Seba!
I'm ADDICTED!! This is simply WONDERFUL!! I went to a restaurant and had a pulled pork quesadilla with pineapple jalapeño jelly as a dipping sauce and fell in love! With the help of your recipe, I was able to recreate it and even liked it BETTER!! Today I'm making a batch so that all my family can have a jar and we will spread the addiction.....thank you so much for posting! I would LOVE a copy of your labels to put on these jars I am giving away!!!
That's awesome, Marla! Sounds delicious! We will send the labels your way.
Hello, I will be making this tomorrow my question is can you substitute canned pineapple instead of fresh? Also could you please send me the labels for mason jars, thank you. Dawn
Hi Dawn, fresh pineapple yields better results but canned pineapple can be used. Just make sure it's VERY well drained. We will send you the labels.
I made this jam yesterday and it is delicious. Will you please send me the labels.
Thank you
Susan
Thanks, Susan! Sending the labels your way.
Love this recipe. Accidentally deleted the label PDF. Please send them to me again. Thanks in advance
Sure, Susie!
Can you send me the labels?
Sure, Anna!
This jam recipe is a new summer staple for us. Would appreciate labels to add to my jars. Love everything I have tried on your site so far!
Thanks, Heather! We will send the labels your way 🙂
Hi! Could I get the labels for the pineapple habanero jelly please!
Sure, Toni!
I would like the pdf printable label please.
Sure, Kerrie!
I can't wait to make this jam tomorrow git all my ingredients today.
Could I please get the pdf for the label
Thank you for sharing
Christine
Sure, Christine! Enjoy!
This has been a hit and is now a staple in my pantry. May I please have the PDF for the label? I just ordered the ribbon and plan on making some for gifts.
That's great, Amy! We will send the labels your way.
if the cans are sealed can it be stored in the cupboard? I'm trying not to use up freezer space.
Hi Taylor, this is a freezer jam so it needs to be stored in the freezer. If you would like to store it in the cupboard you would need to process it in a water bath to preserve it.
I will definitely be trying this recipe and can you please send me the PDF for the labels. Thanks
Sure, Flossie!
Hi, cant wait to try this recipe! Seems fairly easy. I just adore sweet n hot together. Can I also please get the printables for it? Have some coworker's that I'd like to gift. Thanks!
Sure, Pam!
Going to give a try. Cant wait. Going to try addung the apple. Can you please send me your pdf for the cute label? Thank you!
Of course, Ju! Enjoy!
Love making jams, jellies and butters, so looking forward to trying this recipe. I would love the very cute labels if you have lots. Much appreciated. Where can I buy the ribbon?
Sending the labels your way, Linda! There's a link to the ribbon at the end of the post. Enjoy!
Been making your jam for a few years. I didn't mind that it didn't completely gel. But this year I'll try your new version.
Bty, would love to print off your cute labels
Let us know how it goes, Shirley! We will send the labels 🙂
I’m planning to make this in the next few days, and am looking forward to gifting a few of them. I would love the adorable labels you created, if you please share them with me. Thank you!
Sending them your way, Alene!
I've made this one and similar ones. It never gels up 100%. The first time I had made I gave away and it was a success. Everyone asked me to make the same way. It being slightly pourable has caused it find new uses. Like a glaze on based salmon or a pork tenderloin when you take it off the pit. Others have used for egg roll dipping sauce and the normal over a block of cream cheese.
Hi Lee, have you tried the new rendition? This one gels up pretty nicely.
How long does this typically last in the freezer and could I please get some labels. Thank you
Hi Brandy, it will last up to a year in the freezer. Yes, we will send the labels!
How many cups or oz of pineapple did you use? I would like to use can crushed pineapple but don’t know how much I need. I can’t wait to make this jam.
Hi Debbie, it’s the same as with the fresh pineapple. You want exactly 3 cups of VERY WELL drained pineapple. Enjoy!
Can you please send me the labels, I made this jelly last year and it was divine.
Sure, Donna!
I have 3 habanero plants growing in my garden and they are all loaded with lovely golden habanero peppers on them! Planning on making your recipe for the pineapple habanero jelly and would love to receive some of your cute labels if you still have any available! Thank you!
We are happy to send them, Sandy!
Do you think this could be made with crushed pineapple, drained?
Yes, just make sure it's very well drained.
I made your recipe today with Habaneros I was gifted from friends garden. Never attempted making a jelly before, and the results were spectacular! Thank you for sharing!
Awesome! Thanks for letting us know, Allison!
Hi, Chris! I cannot wait to make this jam! We love hot! Could I please get the labels?
Thanks so much, Jamae
Sure, Jamae! Enjoy!
Perfect recipe!!! I love the amount of sweet and heat this recipe brings!
Thanks, Michelle!
Made this today with habanero pepper from the garden. I’ve got so many! Need to figure out what to do with the rest. I made 1/4 pint jars, boiling bath, for gifting. Can you send me the labels too?
That's great, Judy! We will send the labels.
Do you still have labels for the pineapple habanero jelly?
Yes! Sending them now, Jeanne!
I made this, this past weekend AMAZING. I was curious if I could sub the pineapple/apple for other fruits and safely can this still? really thinking a strawberry habanero would be good
Hi Jessica, it's best to use a recipe specifically for the fruit you are wanting to use. They all have different amounts of pectin. We have a Strawberry Habanero Jam recipe- https://thecafesucrefarine.com/strawberry-habanero-pepper-jelly/ Enjoy!
Made this recipe today. Doesn't look like it is going to set up, but I'm sure it will be delicious with cream cheese and crackers. Or, the many other ways you suggested. That was a lot of fine dicing, but what else did I have to do. May I please get the labels.
Hi DoLee, hope your jam has set up by now. Happy to send the labels!
Plan on trying this recipe soon as the harvest comes in.
Its very similar to one I already use so I know it will work.
Can you send me the the labels template?
Thanks
Sure, John!
Please send me a copy of the PDF file for labels. I am eager to make this recipe however I must say I was very surprised that canning jars can be frozen. Thank you very much.
Happy to send the labels, Linda! Enjoy!
Please send me the labels for your Pineapple Habanero Pepper Jelly
Sure, Kay!
Love this pepper jelly! I’ve made it several times. Please send me the labels.
Thanks, Becky! Sending the labels your way.
I would also love the labels!
Sure, Jane!
I would love o make this jelly, I will try it over the weekend, Question I don't have freezer space I can I give them a water bath and put them in my pantry I will be much grateful to have pdf thanks I'm advance
Hi Tessa, yes you can preserve this jam with the water bath technique. The labels have been sent.
I made this jelly.last year and all my coworkers loved it and I served it over Cream cheese on a charcuterie board and I also put some on top of Brie wrapped in puff pastry , It was awesome , now I must tell you I did not use fresh pineapple I actually used crushed canned pineapple and 1 apple and it still came out delicious. My coworkers are asking for jars of it again this year and saying they would pay good money for a jar of the jelly .
I love that, Peggy! Thanks for taking the time to let us know 🙂
I would like a pdf label for mason jars please. Thank you. I plan to make this jelly with my harvest of habanero peppers 🙂 and looking forward to doing so.
Sure, Mona! Enjoy!
I am going to the store today and would love your labels. Thanks for offering. I'm so excited to try this jelly
Thanks again
I want to make this recipe soon. I would love the labels please?
Sure, Cathy!
This jelly is delicious. I've made it several times. Could you please send me the file for the labels. Thanks again.
Yay! Thanks for letting us know, Laurie. We will send the labels your way.
Bought the pineapple & have homegrown habaneros ready to go.
May I please also have your labels?
Thanks in advance
Nicole
Of course, Nicole! Enjoy!
This jelly is heavenly. I have made it twice and it has turned out perfect both times. Thank you for sharing this recipe. I, too, would like to receive the labels so I can use this wonderful jelly as gifts. Oh, and it's divine thinned a bit and poured over vanilla ice cream.
Awesome! Thank you for letting us know, Melony. We will send the labels 🙂
I am looking forward to making this recipe (Pineapple Habanero Pepper Jelly) I am new at making pepper jelly. Your recipe looks doable for my skill set! Thank you so much for sharing! I would love to receive the labels! Thank you!
Let us know how it goes, Martha! Sending the labels your way 🙂
I finally made the Pineapple/Habanero Pepper Jelly today! I just love the flavors! I did double the recipe without any issues. I am so thankful you shared this recipe. I shared little bit of jelly left in the pot with my daughter and she said it was her new favorite pepper jelly! We had it with cream cheese and crackers . So good! Could I have the labels. Thanks for sharing!
Yay! So glad you enjoyed it 🙂
I must admit, I was a little hesitant about how hot it would be especially after touching the habaneros barehanded. You definitely need gloves when chopping them.
I love the sweet hot combination and will be giving some away since I made a double batch.
I’m also interested in the labels if they are still available to get. Love looking through all your recipes; thank you!
Thanks, Jenny! So glad you enjoyed this recipe. We are happy to send the labels.
I made this too spicy. Any advice? Using it tonight, so would really appreciate it if you have any solution.
Hi Ben, it's very difficult to take away heat, that's why I always advise to go with less to start and then add more as needed. The only things I can suggest are to either serve it over cream cheese to dilute the heat a bit or combine it with a mild jam or jelly to tone down the heat.
I'm making this beautiful Jam this evening. Would you please share your labels. Thank you!
Sure, Glenda!
Gonna make this ,looks great, love color, do hot pepper every year, and would love labels, thanks, denise
Sure, Denise!
I’m so excited to make a batch of this jelly. Haven’t made jelly in years but suddenly ready to fire up the water bath again. I’d love to have the labels please. Thank you for all your diligent research on it.
Sure, Betty! Enjoy!
I have a couple of pineapples that I picked up on sale this week. Now have a plan!! Would love to have the labels so I can share with family and friends
Sure, Kathi! Enjoy!
I am new to jam making, and this sounds delicious and easy to try. Thank you so much for the recipe. May you send the labels to me? Again thank you!!
Sure, Lisa! Let us know how it turns out!
Hi! Would love these labels too! Thank you! This looks amazing!
Sure, Carrie!
Hi,
This recipe has me slightly confused. I'd love to try it but would like clarification first 🙂
Is it a jam or a jelly? Jelly is smooth, and doesn't have bits or lumps of anything in it typically.
The recipe instructs to chop up the pinapple, strain it, and then use 3 cups in the recipe. Are we using 3 cups of fruit or 3 cups of liquid...I think it means to use the fruit, but then do we not use the juice for anything?
Thank you... the combo of habañero and pinapple sounds wonderful!
Hi Carolyn, I talk a little more about this in the tips section of the post, but yes this is more of a jam than a jelly. I just like the way Pineapple Habanero Pepper Jelly sounded. And yes, you want 3 cups of fruit, we are not using the juice here. Enjoy!
I will make this recipe soon. I would love the labels please
Sure, Connie!
So easy to make! Love this recipe! Would love to get the label for them.
Yay! Thanks for letting us know, Nancy. Sending the labels your way!
Made this jelly, and it’s delicious 🤤🤤🤤 love to get the labels. Please.
Awesome! We will send the labels your way, Susie!
This looks awesome! Definitely excited to try it.
Thanks for the label offer!
Sure, Jessica! Enjoy!
I love hot jams, and I have made hot blackberry and hot tomato preserves. I tried a Kroger's PS brand of hot pineapple and liked it so much that I looked up a recipe for it and yours came up. It is obvious that you have taken great care to make certain anyone can make this jam with success, so I will look no further. It sounds delicious! I often make the jams for gifts, so I would love to have the labels.
I think you will love this one, Diana! We will send the labels your way 🙂
Lovely jars and labels. And the jam looks wonderful! Yummy, with cream cheese and crackers, my kinda treat. If it's not too much to ask, would you pls send me the PDF for the labels. Thank you.
Thanks, Ardriana! We are happy to send the labels 🙂
I will be using peppers from the garden and mine are significantly smaller than store bought. What would the measurements of the habanero be?
Hi Jodi, if they're very small, I would start with 2-3 without the seeds. You can always add more at the end but Habaneros are VERY hot.
First time at your website and so far every recipe for jams looks absolutely amazing.
I can’t wait to make it as a gift to my friends and neighbors.
I would love if you please share the labels with me as well? Thanks!
Thanks, Monica! We will send the labels your way!
Can I use can pineapple instead of fresh? Also can I get the labels sent please
Thank you
Gina
You could, Gina, but it needs to be drained REALLY well. We will send the labels your way!
I made this with habaneros from a coworker's garden. I brought several jars to share at work today and everyone was so impressed! I'd like the labels for next time please! Thank you for sharing!
That's great, Daphne! We will send the labels your way!
Hi would love the labels thank you
Sure, Leonie!
Hii, I am excited to try this recipe for a gift basket. Could you please share the labels with me as well? Thanks!
Sure, Cleopatra!
Love the recipe. Would appreciate it you shared the labels
Sure, Crista!
Hi! Love this recipe! Could i please have the Label?
Thanks, Allen! Sending the labels your way.
Love this Pineapple habanero jelly. Can I have the labels please. Will make a batch for gifts tomorrow. Thank you.
Sure, Mimi! Enjoy!
Hello
I’m trying out your recipe today, I have a good feeling about this one.
Please share the beautiful label, I would appreciate very much.
Thank you,
Sure, Susan! Enjoy!
Hello!
Thank you for your recipes and inspiration!
I’d be grateful if you would send labels for this recipe… which I made!
Thank you!
Sure, Kristine!
Hello I’ma new canner jam maker. Is this a tested recipe for ph levels so I could sell to public?
Hi Lori, if you note in the post, I suggest that you keep this jelly in the refrigerator or freezer for storage. Some readers have reported that they have put it through a hot water bath for shelf stability. It has not been tested for ph levels since it was created to be a freezer jam.
Please send labels for pineapple habanero and strawberry habanero. Thanks!
Sure, Lesa!
I making some this week 1 cup of vinegar? Really?
I would like the labels as well plz.
Thx so much
Yes, the vinegar is correct. We will send the labels, Mary.
Hi Chris!
Thanks for the recipe! Will you please send the label? Jeremysuz@icloud.com
Thanks and Happy Thanksgiving!
Jeremy
Sure, Jeremy! Happy Thanksgiving!
Even tho my batch was spicier than called for (I ended up adding more or everything EXCEPT habaneros) this jelly is very tasty! Please send some labels. Thank you!
Sure, Kathleen!
Hi Kathleen, I think the only thing you could do at this point would be to make another batch without any habaneros and then combine the two.
I added five habaneros! It’s way too hot! Is there anything I can add to save the jelly? Thank you!
May I please get the labels. Making a batch this week,
Sure, Lisa! Enjoy!
May I please get the labels. Making a batch this week,
Sure, Nancy!
YUM! Could I get the labels for this please?! Thanks for sharing!!
Sure, James! Enjoy!
Chris may I get the Pineapple Habanero pepper jelly labels
Sure, Peggy!
Hi Chris, I have made SO many of your wonderful recipes and my family loves them all! I'd like to make this pineapple habanero jelly for my son for Christmas (since he is a real "hot-head!") Please send the jelly labels when you can - thanks!
I'm so glad, Donna! Sending the labels your way now!
Hi. We made this last year for Christmas gifts, it was delish. Going to make another batch this weekend. Would love some labels. Thanks !
Awesome! Sending the labels your way, Sylvia!
How many cups of pineapple do I need to have?
Hi Stephanie, you need exactly 3 cups after the pineapple has been drained.
So you just use 3 cups of the juice. No actual pineapple. Right?
You use 3 cups of pineapple, Audra. You drain the juice off and use the actual pineapple.
i I have made this several times with many requests for more. Delicious. Please send me the labels. thank you
I'm so glad, Jane! Sending the labels now 🙂
I have never used Habanero peppers. Are they much hottoer than jalapenos?
I would love to have the labels.Thanks!Jean
Yes, they are Jean. Check the post for tips for working with habanero peppers. We will send the labels now!
I would love the labels please!
Sure, Laurie!
Looking forward to making this. May I have the labels please?
Sure, Wenda!
Hi, I am making this recipe today with jalapeños from my garden that are almost done producing..I also have ghost peppers and long hots that are still producing, could you please send me the labels I would love to put them on the lids😊
Sorry, this comment go missed somehow. We'll send the labels now, Darlene.
I am in the process of making this now. May I have the lables also, its so precious!
Sure, Donna!
Looking to try making this jelly and absolutely can’t wait! Once it is made, about how long does it last for?
Hi Aggie, it can last up to six months in the freezer or a few weeks in the fridge. Enjoy!
Hi there, this looks like a great receipe. Could you send me some labels for my jelly . Thanks.
Sure, Ruth! Enjoy!
Thanks for the recipe, and the thought of the day !!. I have made regular(jalapeno)jelly several times and just used my last jar. I was wanting something a little different this year and am anxious to try this. I would love the labels, please and thank you.
Hope you enjoy this one, Luci! Sending the labels now.
trying out this receipe this weekend. How do I get your labels to put on the jars.
We will email them to you, Nancy!
Trying the recipe this weekend, excited about. Question, do you keep it stored in the freezer? If so, would you take it out the day of or a day before using? I would also like labels. Thank you for sharing
Hi Stephanie, you can store it either in the refrigerator or the freezer. If you store it in the freezer, just take it out an hour or so before serving. We'll be happy to send you the labels.
I have made this jam.It is outstanding.My family wants me to make more!
What about printing your label on jar?
Thanks, Shelly! We will email the labels.
I would really love the pdf for labels. We love this jam for gifts. Thank you!
Karen
Sure, Karen! Enjoy!
This recipe sounds great but is that really a kilo (1000) gm sugar seems a lot
Hi Nerrilee, yes, that is correct. It is a lot of sugar but it makes a lot of jam and you just use a teaspoonful at a time. If you'd prefer something with less sugar it would be better to go with a recipe that is designed for a low sugar pectin. If you reduce the sugar in this recipe you'll take a chance of the jam not setting.
Hello quick question can you use powdered pectin instead of liquid? Also would love the labels as well. Thank you
Hi Joe, regarding your question, unfortunately, liquid and powdered pectin are not interchangeable so it's best to go with a recipe that is designed for each pectin.
We'll be happy to send the labels.
Would we be able to use a juicer on a pineapple and use the pulp in this recipe? Also lookin for them real nice labels, please
I haven't tried using pineapple pulp after juicing so I can't really say how that would work We'll send the labels off to you now.
The Jelly turned out amazing!!! Thank you!
Awesome!
I have two batches cooling now. Beautiful and so tasty! It was setting up nicely on a spoon, so I think the jelly in the jars will as well. Thank you for a great recipe. It is a good way to use up the late peppers in the garden.
Thanks so much, Patricia, for sharing your results!
I would like a copy of the labels please. I love your website so much. I look forward to getting your emails. Your recipes are wonderful.
Thanks, Peggy! We will send the labels.
Peggy, the labels were not able to be delivered to your email because it was full. Do you have another email address we could send them to?
This jelly is so pretty and sunny looking for a nice Christmas gift. Thanks for the tips about the pineapple - I didn't know they were low in pectin. Can you please send me the labels too?
Sending them now, Mary!
Thank you for this pineapple habanero jelly recipe. Can't wait to make it. Love your jellies! Thank you for sending the label, too mjm
Sure, Mary Jane!
I am overjoyed when I open my emails and see that your recipes await me! Thank you for providing exceptional ideas and recipes with us while sharing your faith and your story.
May I please request the labels for the variety of jellies you offered? Thank you in advance for sharing those!
Blessings,
Lisa
Thank you for the kind words, Lisa! We are happy to send the labels. We have a ton of labels, so if you could comment on each post that helps keep it all straight!
Yummy even hot! Canning my jelly now and sure could use the labels. Thank you for a wonderful recipe.
Sure, Frankie!
I have made this recipe any times with great success. Thanks!
Please send me a copy of the labels. Thanks!
Thanks for letting us know, Phillis! We will send the labels.
Hi there, great recipe and flavor combo.
if you dontmind me saying, you could truly use Bernadin NO SUGAR NEEDED PECTIN.
i use that for my red pepper jelly and its perfect everytime. id love sme labels too!
Hi Andrea, thanks so much.
Regarding the no-sugar pectin, it's better to stay with a recipe that's designed for that type of pectin to ensure success. We'll be happy to send you the labels.
Just finished a batch and oh my so delicious. Going to get more pineapple for another. Please send labels
Thanks, Sandy!
Making this tomorrow, please send labels. Looks so yummy!
Sure, Sandy!
Your jelly looks like a piece of art, so beautiful! Could you please send me the labels too? Thank you
PS I love your bible verses on each of your pages!
Thanks, Renee! Sending the labels your way!
Me too!
I have everything ready to try on Wednesday! It looks so yummy, I have a gang waiting to try might have to be 3 batches.lol
I would love labels
Sure, Sandy! Enjoy!
So excited! I just made a batch and it taste amazing! Now I have something fun to do with all the habaneros that grew this year! I would love the labels too! Thanks so much!
Thanks, Alyssa! Sending the labels your way!
Hi there! Love your recipe! We've made it twice this year both times using the new recipe with chopped apple and apple vinegar. The first time it set very nicely but yesterday's batch not so much... can we put it all back in the pot and add a second pouch of the liquid pectin?
Hi Ginger, I would probably just put it back in the pot and boil it down a little. Adding additional pectin could make it rubbery.
This looks amazing! Canning today.
Would you please send labels, thanks!
Sure, Kathy!
Sounds so good. Please send labels. Thanks
Thanks, Judy! Sending the labels now!
I love the recipe thank you so much for sharing it. I would also love some labels I have made 2 batch’s and plan on making a couple more before I’m done it’s so good and everyone loves it🥰
Awesome! Sending the labels your way, Nicole.
This looks & sounds fabulous! The verstility has me sold. Will be making this Saturday with my niece and would love the labels! I use the Ball jars. Thank you!
What a fun project with your niece! We will send the labels now, Jackie!
Can I substitutepowdered pectin?
Hi Cindy, unfortunately liquid and powdered pectin are not interchangeable. It would be better to use a recipe that is designed for powdered pectin to ensure success.
Would love the labels, thank you
Sure, Kathryn!
I'm so glad you decided to re-post this recipe as it sounds delish! I love the sweet/spicy combo - and having another use for some of the peppers we grew. From the comments I've read, it seems I need to go look at some of your other recipes, too. Do you have a link where we can print out the correct label for each recipe? Seems like a lot of work for you to go through and send out individual PDFs. If no link is available, please email me the doc.
I think I`m going to have to use a can of crushed pineapple since the selection of fresh isn't very....fresh. Has anyone tried using a salad spinner to separate the juice?
Hi Donna, hope you enjoy the recipe.
Regarding the labels, just request whichever ones you'd like on that particular post. We don't have a link at this point in time to download all of the labels but we're happy to send you the ones you'd like to use.
I haven't tried a salad spinner on the pineapple but it sounds like a great idea.
The jelly looks so pretty and the combination of sweet and heat is delicious. Please send me the labels, as I will be adding this to holiday gift baskets. Thank you.
Sure, Susan!
Will try to make this weekend… please send me the labels! Thank you!!
Sure, Sara!
We’ll, the only yellow apple I could find was something called a “ginger crisp”. They didn’t cook down all the way, so you can see it suspended in the jelly. It’s ok, as it adds a bit of visual texture. Ran out of fresh pineapple (was a cup short) for the second batch so threw in some canned slices that I drained and cut into similar sized pieces. (Hope it will work!). Also threw in about 1/2 cup chopped jalapeños for more color and give it a bit more rounded taste. Keeping my fingers crossed for the second batch!
Thanks, Memaw!
Would you please send me labels for ball jars? Thank you.:)
Sure!
Aw man! I tried making this the other day with all of my habaneros this year and unfortunately, I must have done something wrong because it did not set properly. I did a water bath at the end but I think my mistake was using a pineapple that was over ripe. Any tips for re-making or should I toss?
Hi Sydney, yes, an overripe pineapple or one that's not well-drained can cause an issue with setting. You could throw it all back in a pot and simmer it until it thickens to your preference.
I am going to make jelly this weekend and would love to have the labels.
Thank You,
Carol
Sure, Carol!
I am going to make this weekend - what a great recipe and this will make a wonderful gift!
Please email me the very cute labels
Thank you so much
Sending them now, Tia!
I was asked to make this recipe, could you please forward me the label. Thank you.
Sure, Donna!
akes 48 ounces of jam. The Weck Tulip jars (shown above in the post) are 6-ounce jars so that would make 8 6-ounce jars of jelly. lease send me the PDF for these lables.
Thanks, Eloyd. Sending the labels your way.
Making it this afternoon, I would love the labels! Now what do I do with the other 3 dozen habaneros from my garden? LOL
Sure, Michelle! That's a lot of habaneros!
Hi! Im planning on making this today. It looks delicious! Can I please have the label sent to me as well? I would sure appreciate it. It's so cute! Thanks so much!
Sure, Desi!
I have been looking for a recipe for this! Thank you. I am making this today. I too would love to have the labels. It just sets everything off.
Sending the labels now! Enjoy, Sam!
I am going to make this this weekend and would love to have the labels, they are so cute!
Sure, Michelle!
This habanero jam label is so impressive and I just love it. Please send me this awesome printable label..Thank you so much....Tinkerella1@aol.com
Thanks, Joan! Sending the labels now!
I am making this now. It k owing anything about pineapple, mine were (of course) over ripe: however, I proceeded to chop it small, put it in my colander, line the top with saranwrap, and then placed a plate about the circumference on top and set my gallon bottle of cider vinegar on top of it - making an effective”pineapple press”. It did a fantastic job of pressing the juice. I let it set this way while I prepped the other ingredients. I did dice my apple finely and packed it into my one-cup measure. I added a few more habaneros and a bit more pepper flakes to use up what I had in the bottle. We’ll see how it turns out!
Good luck! Let us know how it is, Memaw!
This is a amazing recipe. Yummy. Cant wait to try it with my sweet terriaki bratwurst.
Thanks, Sharon!
I had great fun making this pineapple habanero jelly. The smell was incredible. Mine was a bit runny as I was jarring it. Hopefully, it will be more set in 24 hours time. May I please have the PDF for the labels?
I'm glad you had a great time making this, RLL. Sending the labels now!
Please send me the labels. I definitely will be making this. Also, I will share my results.
Sending them now, Terry!
Please send PDF file for label and thanks for sharing your recipe, my family really enjoyed it.
I'm so glad, Tonya! Sending the labels now.
Please send me the labels for the pineapple habanero jelly. Thank you!
Sure, Sandra!
Hi! I made your jam last night and am going to wait a little while for it to develop the full flavor before I try it, but may I please have those cute little label PDF's? I can't wait to try this and share it with my parents. The nostalgia of hot pepper jelly over cream cheese on a cracker just takes us back!
Sending the labels now, Christi! Hope you enjoy the jelly!
May I year get the labels? Thank you!
Sure, Neva!
Hello tried this and it came out beautiful, question though if I wanted to add some cranberries could I do that and would the rest of the recipe stay the same. Thanks chris
Hi Chris, you could add some cranberries. I would chop them a bit and sub them for some of the pineapple rather than adding exta.
I have made this recipe successfully from the previous version of your recipe, first in 2019. However, this year my batch did not set properly, it's very runny. I'm guessing from your current notes that there may have been too much liquid in the pineapple, I didn't drain it. I intend to give your updated recipe a try, but in the meantime, any suggestions on how to re-process my loose batch? I love this jelly and have gifted it many times - rave reviews! Thanks for any help you can provide. ~Paula
Yes, I’m sure it was too much pineapple juice. You could put it all back in a pot a simmer it to thicken it. It won’t be as fresh tasting but better than throwing it out.
How long do I have to leave it in the freezer for? And afterwards, is it fine in the pantry or fridge?
Hi Kristin, it is ready to use after the 24-hour rest. You store it in the freezer or fridge. Because it is not processed in a water bath, it cannot be stored in the pantry.
I would love the label pdf too please. Making it now and it looks heavenly!
Sure, Dawn!
I used this recipe last year and followed the instruction to the dot. It came out beautifully. However, last night I did not bother to measure my ingredients, so I decided to experiment. First of all, my pineapple was not very ripe and was on a drier side, so I did not strain it and did not measure out exactly three cups. The whole thing went in. My Honeycrisp apples were smaller, so I used two. Then I realized that I don't have a liquid pectin, so I went with the dry pectin. This year I don't have any Habanero peppers in my garden, so I used yellow hot peppers (Golden Horn) - not as hot but worked fine with the color theme. To make sure it's going to set properly, I used the proven method to test - a drop of jam on a plate. The output was seven 8 oz jars and about 3/4 cup of a leftover. In one hour, the jam was set solid. The taste is heavenly. Thank you.
I'm glad it all worked out for you, Galina. Thanks for taking the time to leave a comment!
Can’t wait to try this recipe! Could you please send the pdf?
Also, how long does an opened jar last in the refrigerator? Thanks!
Sure, Elif! It will last for 3-4 weeks at least in the fridge.
I made his jam the other day but I used green apples. The family absolutely loves it!!
Thanks for sharing your results, Lori!
Wonderful recipe. I would also love your PDF for the labels.
Thank you
Thanks so much, Anne! Sending the labels now!
Reading ingredients & recipe & the comments of others who were excited and happy with the results. I'm ready to jump in. Looking for a way to use my jalapeno a serrano peppers too. Please send me label pdf.
We will send them now, SG!
Absolutely delicious! I made this today, and it turned out fantastic. I canned 6 half pint jars and kept the leftovers for taste testing. It set up beautifully. This has a good level of heat but doesn’t linger like eating a truly spicy sauce. Tried some over cream cheese and spread on crackers — yum! Can’t wait to try it as a glaze on pork. A great use for the habaneros from my garden. Thank you for this stellar recipe!
Yay! Thanks for sharing your results, Rachel! We will send the labels.
This recipe is a favorite of our family. We have so many habanero peppers in our garden so it is a wonderful way to use them. Gave them as Christmas gifts last year and have just made 60 jars as favors for a rehearsal dinner! Would love to have the pdf file. Thanks so much!
That's awesome, Margaret! Thanks for letting us know! We will send the labels now.
I would like the pdf for the lid labels. Thank you.
Sure, they're coming your way, Janet!
Can I run the pineapple and the apple through a food processor instead of finely chopping?
You could but you don't want a smooth mixture so just pulse it a few times. You definitely want lots of texture.
We don’t get liquid pectin here …only in pectin powder is available .
If we use the powder please let me know the quantity and process to
use it in this recipe .
Thanks .
Hi Tejal, powdered and liquid pectin are not interchangeable. It would be better to use a recipe from the powdered pectin box than to take a chance with this recipe.
Hi ..Can I use canned pineapple for this recipe ?
Thank you !!
Hi Tejal, canned pineapple will work fine. Just make sure it's very well-drained.
Please tell me how many cups of pineapple to use?
3 cups of pineapple, Tonja.
Thank you for the recipe, I can't wait to make it!! I'm wondering if you could please send me the printable labels. Thank you!!
Sure, Claudia! Enjoy!
This is beyond amazing! It set up beautifully and is absolutely delicious!!!! This will definitely be made again and again. THANK YOU!!!
I'm so glad, Melanie! Thank you for letting us know!
I would love the printable pdf.
Thank you - Joy
We are happy to send them, Joy!
I would live the pdf
Sure, Janet!
Hello, ready to make this tomorrow and would love label PDF. Two questions, can I omit the dried chili and just use the peppers leaving the seeds in? And why fresh lemon juice instead of bottled? Thanks and will let you know how mine turns out
Hi Hazel, we'll be happy to send you the PDF.
Regarding your questions, yes, you can definitely use peppers with the seeds instead of the crushed red pepper.
I always go for fresh lemon juice if I have the option just because it tastes so much better. But bottled lemon juice will work in this recipe.
I would love to have the PDF for the labels. I'm trying a batch today with homegrown haberneros!
Thanks so much!
Robin
Sure, Robin! Enjoy!
Made the pineapple and the strawberry Habanero. Both are delicious!
I would love to have some of the labels for the pineapple habanero jam.
Sure, Chris!
I would love the PDF for the pineapple habanero jam and the strawberry habenero jam and may I please have the labels as well. Thank you so much!
We will send them now, Cherie!
A wonderful jam to accompany goat cheese & crackers. Everyone we have shared this with raves about the perfect combination of spices.
Thanks so much for letting us know, Candice!
Excellent. I would love your labels. Thanks so much.
Sure, Brenda!
I would like the pdf for labels for the pineapple and strawberry pepper jellies please.
Sure, Laurie!
Hi. I made this using the canning method! So good. Would love the PDF for the labels
Awesome! We will send the labels, Susan!
Made this jelly and it is wonderful. Thank you so much for the recipe.
Yay! Thanks for letting us know, Laurie!
I’m hoping to try your recipe next week. I’d love to have the labels. Thanks in advance.
Sure, Toni!
Going to try the recipe and would love the labels! Thanks so much!
Sure, Anna!
These are the most gorgeous colors! I just ordered my jars and will be making the pineapple habanero and strawberry jalapeño jams. Would love to have your beautiful labels to complete this lovely gift. Thanks so much.
Thanks, Connie! We will send the labels now.
Thank you for the recipe. Love to get a labels to put on top of my mason jars for Christmas gifting
Sure, Susie!
I made your habanero pineapple jam yesterday and it is amazing!please email labels!making more today
Thanks so much, Torina! We will send the labels!
Came out perfect! Could I have a pdf of labels also?
Yay! We will send them now, Amanda!
Enjoyed reading all post. Very educational experience
Thanks, Linda!
Can’t wait to try this! I’d love the labels as well!
Sure, Jamie!
I am so excited to try this recipe and the Strawberry habanero jelly one over this long holiday weekend. Could you please send me the pdf file for both labels? I would great appreciate it!
Thank you so much!
Sure, Sherry! Enjoy!
Would love the PDF for the Pineapple Habanero Pepper Jelly please!
Sure, Margaret!
Would I be able to get copy of pineapple habanero jelly labels too please
Sure, Sommer!
I tried this jam last year and absolutely love it. I am going to make it again and would love to receive the template for the jar labels so I can put on the jars. I would like a free printable PDF for the labels.
I'm so glad, Pat! We will send the labels now!
I've made alot of pepper jam. This one came out perfect. I would like pdf for labels please.
Thanks so much, Patty! We will send the labels!
I picked up the ingredients to make this. Since the instructions don't say to peel the apple I assume you don't? Just want to clarify as I don't want chunks of peel in the finished product. May I also have the PDF, please. I love your strawberry jalapeño jelly. All your recipes I've tried have been delicious. Thank you.
Yes, that is correct, Anita. You don't need to peel the apple. You won't even notice it in the finished jelly as the apple should be finely chopped. Hope you enjoy it!~
Thank you! The jam was delicious! I did use immersion blender to make it less chunky. All who have tried it love it?
Thanks so much for letting us know, Anita!
Pineapple habanero jelly is one of my favorites! I would appreciate a pdf of your beautiful labels. Thank you
Sending them now, Michelle!
This recipe was delicious! I made it last summer to use up some habanero’s from our garden, and gave some away to friends. Everyone loved it, I’ll definitely be making this again. Thanks so much for sharing the recipe!!
Yay! Thanks for letting us know, Jamie!
Please send me the PDF for labels or advise where I can buy them already printed, Can't wait to make your jellies.
Thank you
We will email them now, Elizabeth!
I really can't wait to try this recipe as I have a fresh pineapple on my counter. I would love your. PDF labels. How do you adhere them or do you buy a special label paper?
We will email you the labels, Vicki. All the instructions are included!
Thank you for this recipe! Could I have the PDF for this and the Strawberry jalapeno jam? Thank you!
Sure, Debbie. We will send them now!
Thank you! Could you send the strawberry jalapeno jam pdf? Thank you, the one I received was for strawberry jam. Thank you so much for your kindness!
Whoops! Sorry about that! Sending the correct one now 😊
Hi Chris, I just finished your pineapple habanero jelly. I got my husband in the kitchen to help with the chopping, he enjoys helping out now that he has retired. Thank you for the recipe. I would love the labels, also. Frieda
Awesome! Just emailed you, Frieda!
Sounds wonderful! How long in the water bath?
Hi Karen, I always freeze my jams and jellies but I would follow the directions on this site if I were using a hot water bath:https://www.freshpreserving.com/how-make-jam-and-jelly.html
I would be very grateful for the labels...both sizes if it isn't too much trouble.
Thank you for sharing the fabulous recipe!
We're happy to send them, Cindy!
My husband is a pepper freak and has even grown his own Carolina Reapers. I'm always looking for good pepper jelly recipes for little work gifts and to serve up with cream cheese - so good! I would love copies of your PDF labels as I plan to make quite a few different jellies. The strawberry habanero sounds delish! Thanks for sharing.
Thanks, Jacqueline! We will send the labels now!
Can you use frozen pineapple?
Hi Kim, you could use frozen pineapple but you will need to drain it very well.
Just finished making your delicious Pineapple Habanero Pepper Jelly. Turned out perfectly! Made 7 - 1 cup ball jars of jelly. Your right, a small pate of butter prevented the excess foam you at the end. Thanks so much for the detailed tips! I would love to receive the labels when you have a chance.
Thanks for letting us know, Rita! We will send the labels now!
Definitely going to give this a try, I'll have to substitute Serrano peppers for the habanero as no where near me sells them anymore. I make a to die for Serrano Apricot jelly , its the first I sell out of everytime at our farmers market
That sounds delicious, Teri!
would love the labels
Sure, Derven!
Cannot wait to try your recipe! Thanks for your kindness in sharing your label design! I LOVE yellow and navy together too!!
Thanks, Robyn! Hope you enjoy it!
Hi! This looks amazing! I’m excited to try with our fresh pineapples. Could I also have the labels?
Thanks, Becky! We will send them now!
I will be making this jelly soon (hopefully today) and would love to have the label, Thanks! so excited to try this.
Sure, Brenda! Enjoy!
I would like the labels please!
Sure, Ellen!
Great jelly recipe, my family agrees! Please send the PDF for the label, so cute..
Irene
Sure, Irene!
Absolutely Devine! Thank you for sharing this great recipe. I would love the labels.
Thanks so much, Toni! We will send them now!
This will be my next jelly to make! It sounds absolutely delicious. My sister put me onto your recipe this morning, she was getting ready to make it right then! I would love the PDF labels,also. Thank you so much. Have you tried blueberry and hot peppers yet. I love that.
We will send the labels, Lytle! We haven't tried a blueberry version yet, but that sounds yummy!
Mmm blueberry sounds great too. I’d like that recipe. Wanna try both of these. And labels are Kool too eh
Thanks, Tim!
Plan to make this jelly soon, would love the labels! Thank You
Sure, Ardina!
I would love to receive the labels. I can't wait to try this. Looks delicious!
Thank you!
Sure, Julie! Hope you enjoy the jelly!
Why not leave the veins and seeds from the Habanero in and eliminate the red pepper flakes?
Hi Dennis, you can definitely do that, I just like to have a little more control over the heat as habaneros can be crazy hot (and it varies from pepper to pepper) and, for some people, that could spoil a whole batch of jelly. Plus I like the look of the red pepper flakes. Either way works!
Hope you enjoy it and please leave a rating if you try it!
Can't wait to make it! And I would love to use your labels!
Thanks,
Melinda
Sending them now, Melinda!
I would love the pdf label. Thanks😊
Sure! We will send them now!
This recipe is one of the best EVER for making a successful batch of pepper jelly. I wish all the tips and text could be printed out for easy reference...without all the ads obscuring your words of wisdom. Thank you for this recipe, it turned out great! I would like to have the pdf label too, please.
I'm glad you had success with this recipe, Linda! We will send the labels your way.
Going to make this today! We own a small business and make charcuterie boards at a local winery. I think this will be delicious with cream cheese and give the boards a great pop of extra color!
I’d love to receive the labels as well.
Thank you!
MSS
I love that, Danae! We will send the labels now!
Looking forward to making this jelly recipe. Do you use food coloring in this recipe as you do in your Pineapple Jalapeno Pepper Jelly recipe? If so, I missed it.
Would love to have the labels for both the Pineapple Jalapeno and Pineapple Habanero Pepper Jelly recipes. Thanks so much!
Hi Vicki, this recipe does not require any food coloring as the habaneros, yellow bell pepper and pineapple all provide beautiful color on their own.
Can I please get the label pdf?
Thank you
cedarcraft8@gmail.com
Sure, Gina! Hope you enjoy the jelly!
Why do you have to drain the pineapple? Please
Hi Mark, too much liquid will cause the jelly to have an issue with setting.
I would love the labels! Going to make this today!
Sure, Sarah! Hope you enjoy it!
I can’t wait to try this recipe! Can I please have the labels as well? Thank you! 😊
Sure, Donna!
We go to Telluride Co for the 4th of July and think this jelly would be a wonderful appetizer for the family gathering. Would love access to your label PDFs . Thank you, love your recipes especially your soups
Thanks, Gretchen! It would be perfect for that! We will send the labels.
Please send the PDF
Love this jelly!
Sure, Bill!
Wonderful! Made the jelly last night! A big hit! Would love the PDF of the labels!
Awesome! Thanks, Karen! Sending the labels now.
Love the jelly, made it yesterday.
Is there a set time for leaving in freezer. ? or do they need to be kept in freezer all the time. ..? it would be helpful if this was stated on website under method. 😊
Hi Julie, you can just store the jam in the freezer instead of canning it with a water bath. You can keep a jar in the fridge to use. It just needs to sit for 24 hours before it's ready. Hope that helps!
Have not tried yet, but in my recipe file to make for gifts to give away to friends. The blood orange recipe would be a nice valentine gifts. Will try it right away. Have the blood oranges in the ref already!!!
Could you send PDF labels for both of these recipes? So glad I found your web site. Thank you.
Enjoy, Jan! We will send the labels now.
Mine smells very strong like vinegar. How do I fix that ?
I would love your pdf label! Made this last night still waiting for it to set!
We will send the labels now, Debra!
Thanks, this is a wonderful recipe.
I would love to get the labels.
Thanks,
Phillis
Yay! We will send the labels, Phillis.
I just bought some pineapple pepper jelly in the old general store in Dahlonega,Ga and I LOVED it! It was the first time I've had Pineapple pepper jelly. I googled pineapple pepper jelly and found your post. I'm super excited to make my own! Thanks for sharing! I would also like to have the labels emailed to me if it not too much trouble.
Thanks and stay safe!
Hope you enjoy it, Julia! We will send the labels.
Such a pretty color! Any reason powdered SureJell couldn't be used instead of the liquid? I'd love the pdf for labels too. Thanks KK
Thanks, Katy! Certo and SureJell are not interchangeable. Sometimes it works but often the jam/jelly doesn't set. If you look at recipes for the same type of jam using powder vs liquid, the proportions of ingredients are usually quite different.
We'll be happy to send you the labels!
I have been making a similar version of this for years, but having tried your recipe, I will be sticking with this one
forever. Thanks for sharing it.
Please do send me the labels as I love giving this as gifts and my friends keep asking for more. I always enclose a copy
of the various uses for this in the gift bag with the jam.
Ronnie
trixala@sbcglobal.net
Yay! So happy to hear that, Ronnie 😊 We will send the labels now
I made this Perot jelly and it’s awesome.
I would like the label PDF please
So happy you enjoyed it, Ethena! Just sent the labels.
I made this Pepper Jelly and it’s awesome. I will be trying some of the other pepper jellies soon.
Please send me the PDF for the labels.
I'm just about to make the recipe. Thanks for all of the tips. Can't wait to try it! I'd love a pdf of the labels, please. Thanks!
Enjoy Ken! The labels should be in your email.
Dumb question but how do you attach the labels to the tops of the jars?? Do you print on sticker sheets or otherwise??
Am somewhat computer illiterate.
Thanks
Hi MB, Not a dumb question at all! I print them on regular paper or cardstock and then use a gluestick to attach them to the lid of the jar.
Easy, great flavor and a perfect gift for holiday giving. My friends loved the jelly!!
Can you send a PDF of the label please? Thank you!
Yay! So happy you enjoyed it! The labels should be in your inbox.
Hi Chris, I made your recipe just before Christmas for family and received rave reviews! May I please get the label, so I can plan better for Christmas 2021?!
Happy New Year!
Holly
Sure, we'll be happy to send them, Holly! I'm so impressed that you're already thinking about next Christmas!
So excited to make a batch, what a fantastic flavor combination! May i please have the PDF for the printable label? I'm snagging some of the matching ribbon on Amazon now 🙂
Awesome! Just sent the labels, Jess!
Love the recipe!
Would love to have the labels!
Sent!
I would love to have the PDF label. Thank you
Love this recipe!
I added some jalapeños for added color! I would love to get the labels emailed if possible!
Thank you for all you do!
That sounds so pretty, Ciara! The labels should be in your email 💕
I'm excited to try your recipe as my first ever homemade jelly making experience! I would appreciate the labels, too. Thank you!
We'll be happy to send them, Mary!
I love this so much! Please send me pdf of labels! 🙂
Sure! Just sent them, Ashley! Enjoy!
Making it for the second time tonight. Love it! May I have the labels please?
Sure! Sending them now, Mark!
I recently bought a jar of pineapple habanero jelly at a Christmas boutique and LOVED it. I have been looking for a recipe ever since. Thank you! I would love to have the labels as well. Thanks again.
Perfect! The labels should be in your email, Rosalie!
Easy to make, looks and smells great! Could you send me the label PDF please?
Hope you enjoy it, Jeff! Just sent you the labels!
This recipe was so fun to make! I would love if you could send me the PDF of the labels 🙂
That's awesome, Erin. The labels should be in your email.
I would really appreciate the labels,
Love this recipe so much!
Merry Christmas!
Hi Barbara, Merry Christmas to you! We'll be happy to send the labels.
I am so excited to have found this recipe. I have not made this one as of yet, but I will be making these as Christmas gifts. If I can have the label to add to your perfect pepper jelly, it will complete my gifts.
Hope you enjoy it, Lori! Just sent the labels!
A friend of mine and I made this recipe today and it came out great! We want to give them out as Christmas gifts. I would love the labels, they add such a beautiful touch. Thanks,
Jocelyne
What a fun project to do together. The labels should be in your email, Jocelyne!
Love this recipe! Thank you for putting the time into it to make it delicious! I would love the pdf for your labels. Lauraleigh21@att.net
Thanks so much!
You're welcome, Laura! Enjoy!
Can i get the label pdfs? Can't wait to make this!
We'll be happy to send them, Jane!
Love this recipe! Have made it many times! Would love to have the label PDF for both labels.
We'll get the PDF off to you now, Aimee!
Made this yesterday and did not thicken, it is syrupy. Any way to save this? Certo was not outdated and followed the recipe exactly. Love the taste but it just flowed off the cracker. Thx for your help
Hi Chantal, oh no! It's hard to say what went wrong. Your pineapple may have been extra juicy. You can always boil it down a bit to get a thicker consistency but be careful as it will thicken as it cools. You could also follow these directions from the makers of Certo for jam that doesn't thickne: https://www.myfoodandfamily.com/recipe/107820/certo-cooked-jam-jelly-remake-directions
Hi, this recipe looks lovely and love the alteration on a classic red pepper jelly but I love canning and using the hot water bath method. That being said do I have to boil everything for 10 minutes then put it in the water bath for another 10 minutes for it to be successful and safe? Thank you very much for your time;)
Hi Jamie, I haven't tried this recipe with a hot water bath. I would have to do more testing to be able to advise you on this. I know some of our readers have reported good success with canning this jelly. Perhaps some of them can chime in to this conversation.
Can I use a red apple instead of a yellow one? Non of the grocery stores around me sell yellow apples.
Absolutely! I use yellow so that it blends in with the pineapple but specks of red might be really pretty or you could peel it.
I finally had a chance to make this and it is sooooo gooood that my husband and I sat and deliberated on what it wouldn't be good on. Alas, we couldn't find anything. We even decided it would be great on an old fashioned peanut butter and jelly sandwich or for that matter, on top of a scoop of vanilla ice cream.
Delicious!
Could you send your labels so I can gift, of course whatever my husband and son don't eat (me too).
Thanks, Jodie, for taking the time to share your results. I totally agree about the peanut butter and jelly sandwich! The labels should be in your email.
I started making Pineapple Habenero Jelly a few years ago, but a different recipe. I’m going to try yours for the holidays, please send me the PDF file for the labels. Thank you, Linda Jones
My sister has made this and says it is delicious! I am planning on making it for Christmas gifts. Your labels are lovely. Could you please send me a printable PDF of the label? Thank you so much!
Thanks, Linda! The labels should be in your email! Enjoy!
Hi this is my first time making anything like this. I’m wondering why I have to put it in the freezer? And how long do I have to put it in the freezer before it can just be in the fridge. I want to give it as gifts but I don’t know what anyone would do with a frozen jelly.
Thank you, Leila
Hi Leila, you definitely don't HAVE to freeze this jam. It's called freezer jam because it's not canned in a hot water bath so it doesn't have a long shelf life. It's fine at room temperature for several hours and it keeps well in the refrigerator for at least 3-4 weeks. For long-term storage, you would want to keep it in the freezer.
When you give it as a gift, you just want to tell people to keep it refrigerated when not in use. You wouldn't want someone to stick it on a shelf and then try to eat it a few weeks later.
I love this recipe and am making it for Christmas gifts this year. I would love to have a copy of your labels. Thanks so much.
Sure, sending them your way, Kim!
Hi,
I’m making this recipe for christmas gifts!! I will like to have the labels to. My email is: andreitacrojas29@gmail.com
Thank you for the recipe. Looks yummy!
You're welcome, Andrea! The labels should be in your email!
Please, please add a tip to use gloves when preparing the habaneros! I made this recipe yesterday and my hands were on FIRE for most of the night. I tried a lot of home remedies I found online, including using oil, baking soda, and dish soap on my hands, and nothing worked. I had to go to sleep with my right hand in a cold glass of water and wake up every hour or so to replace the water with colder water as it warmed up. Around 3 am the pain was finally gone. I would hate for anyone else to experience this unnecessarily!
Thanks for sharing this, Morgan. I haven't had a problem with this although I did make this mistake once of inadvertently rubbing my eye after cutting hot peppers. I have added a note regarding this to the Café Tips.
I have had a similar incident too. Try washing or soaking hands in water. I had to cup milk in my palm and wash my eye. It worked really well!
Sorry not water but milk.
Thanks, Debra! 💕
Hi- I plan on making the Meyer lemon and raspberry marmalade as xmas gifts- can I cook it like regular jam and put it in a hut water bath?
So excited to try this!!
Hi Susan, these recipes are created as freezer jam recipes. I haven't tested them for safety when used with a water bath. That being said, some readers have used a water bath with the pepper jelly and have reported good success.
Thanks for your amazing receipes, its a highlight at the end of my day to read your receipes. I can't buy certo where I live, I do have an abundance of apples so might make own liquid pectin and use jam setting sugar. Any advice??? I would love your labels please, nice gifts for holiday session.
Hi Sue, I don't have any experience with making my own pectin so I can't really advise you. Not sure where you live but could you order it from Amazon?
I'll be happy to send you the labels!
Thank you for sharing your yummy Pineapple Habanero jam recipe. Would you please send me the labels? Thanks!
You're welcome, Phillis! Sending the labels now!
I made the jelly this morning and it looks fantastic, exactly like yours. I can't wait to try it. It was a snap to make after the tedious chore of chopping and dicing. Thank you for this great recipe. I can't wait to try some other ones. Could you please send me the label templates? Thanks again.
Hi Rosalind, I'm so happy you had good results with this jelly. The labels should be in your email!
Please send label for Pineapple Habenero Jelly.
I'm going home after work and making this tonight!
Sure, the labels have been sent! Have fun, Patsy!
fresh pineapple if hard to get here - can i substitute with either canned or frozen pineapple?
Hi Carol, you could use either. Just be sure to drain it REALLY well as that's the secret to the jelly setting well.
Have a bunch of habanero peppers in my freezer...do you think I could use these if defrosted and patted dry? Would love the lBel pdf, please!
Yes, I think that would work fine, Jane! You're right, the secret is to make sure you drain well or pat them dry. The labels should be in your email.
Hi Jane, I left a review a few days earlier, and I failed to mention I used my frozen habaneros from my garden. I simply ran them under hot water to soften them a bit and proceeded from there. Recipe worked perfectly ( I even omitted the bell pepper and added extra habaneros). Enjoy!
Thanks, Daniette! That's great to know!
Love, love everything about your blog.......especially the recipes!
Most recently your Maple Pecan Scones - over the top!!
This jam is going to be my Thanksgiving “take home” gift.
Please send your labels!!!! Thank you!!!!
Do you have labels for your other Pepper jellies, especially the Cranberry Sirachi and Jalapeno Pepper Jelly?
Hi Paula, thanks so much for your kind words!
So fun to give this as a Thanksgiving gift!
I do have labels for some of the other pepper jellies but not the cranberry or jalapeno at this time. I may republish them at some point and then make some fun labels.
If you check out the following post, you'll be able to see some of our other pepper jellies that do have labels.
https://thecafesucrefarine.com/jams-and-jellies-to-make-now-and-give-for-gifts/
I'm sorry - I wrote before but not sure I did it correctly. Would you send the Pineapple Habenero label template to me at lynnegoede@gmail.com Your recipes sound fabulous and look great - I love to make homemade gifts for Christmas. Thanks so much!
Lynne
No problem! Just sent them, enjoy!
I'm new to making this jelly (and fairly new to jams), so I was appreciative to have so many details and explanations.
I made two batches with my garden abundance of habaneros and will definitely make more. It is addicting and we keep thinking of ways to enjoy it (it's really good on fish and shrimp!)
I omitted the bell pepper as I loathe them and the recipe came out perfectly without it. I had only Fuji apples and used those with no issue.
I added 5 habaneros to each batch, and omitted the flakes, and it's only mildly spicy (I like spicy, but not hot, but I knew even 3 habaneros wouldn't give the kick I wanted to balance the super sweet of all the sugar). Next time I'll increase to 8 habaneros a batch at least.
The yield was spot on.
Thanks again for the great recipe--I'll save this one for future use for sure!
Thanks, Daniette! I appreciate you taking the time to share your review! So happy you enjoyed this jelly!
oh my I cannot wait to try your recipe, look delicious, please send me the pdf for your labels
Hope you enjoy it, Janie! The labels have been sent.
Looking forward to my first attempt at using your recipe to make the habenero pineapple jelly. I will give these as gifts during the holidays.
Thanks for sharing your recipe and labels!
Sure! Hope you enjoy both the recipe and the labels, Walt!
Thos looks and sounds sooooo gooooood. I am going to make yhis today. Thanks,for sharing and love the scripture. Will you please send me pdf for labels. Thanks again.
Hope you enjoy it, Veronica! The labels have been sent.
You're welcome, Veroncia and sure, we'll send the labels now!
I can't wait to make this! Could you send me the pdf as well?
Sure! Enjoy the jelly, Shaunna!
This will make lovely gifts for Christmas! Please send the beautiful labels 🤗
It will make lovely gifts, Sharon! The labels have been sent!
Hi there, I absolutely love your jam recipes, not to talk about the bottles and labelling, they sure are pretty. I would love to obtain your labels for your jams, the pineapple, peaches and blueberry one. My daughter and I are definiteky going to try them out and will give feedback. We are from South Africa, in Brakpan, a town next to Benoni where actress Charlize Theron grew up. Greetings
Thanks so much, Joey! And greetings all the way to South Africa! Hope you enjoy this recipe. Just sent you the labels!
We have been growing an abundance of habaneros this year. We love pepper jelly’s so this is the perfect recipe! If you would please sent the pdf labels it would be much appreciated. Thank you!
Sure, we'll be happy to send the labels, Catherine! Enjoy!
Just made this thank you! I would also love the pdf for labels if you don’t mind.
Also, how long do you store in freezer?
Hi Tim, you're welcome! Just sent labels!
Regarding your question, you can store this jelly in the freezer for 6-9 months.
Thanks for this recipe. Can’t wait to try it in a few days. I would love the labels for the lids.
Hope you enjoy it Jennifer! The labels should be in your email!
I just made this recipe using habanero and some red ghost peppers...nice and hot! Set up well with the addition of the apple trick. Could I have a pdf of the label please?
Thanks
Sure, sending them now, Rick!
I will try this recipe, could you please send the labels? They are so pretty! Thanks !
Sure! Sending them now, Donna!
I would really like to make this and wondering if I could substitute Stevia granduler sugar. (measures equally to sugar).
Hi Miriam, you would need to use a recipe that was created for low sugar or sugar subsitutes. This recipe will not work.
Can't wait to try this!! Our graden has given us an abundance of peppers and this sounds delicious. Would you be so kind to send the label pdf file to me as well. Thanks so much!
Hi Stacey, lucky you with garden fresh peppers. The labels have been sent. Hope you enjoy this recipe 💕
I had great success with the original recipe and want to make it again.Can you please share the original?
Thank you!!
Hi Rachel, sure, I'll be happy to send you the original recipe.
Hi, Thank you so much for this recipe! Can you please mention how much does a cup weigh (e.g. 5 cups sugar - how much is that? or 1 cup vinegar?). Sorry, I was trying to find this info online but the results are very different and I don't knw how much do you use for this specific recipe...Thank you!
Hi Smaranda, if you go to the recipe and look right above the word "Instructions", you will see a button to convert the ingredients to metric weights.
I just put this on top of grilled salmon and now I am basically a rockstar to my family! My friends mother just came and gave me a hug for making such a delicious dinner.
Haha! I love it! That's my job, Jenny, to make you look like a rockstar! Thanks so much for sharing your results 🥰
Haha! I love this Jenny! Thanks so much for sharing your results!
Can't wait to make this for Christmas gifts! Could you please send the PDF labels?
BTW, your serving pieces/settings are lovely.
Thank you!
Thanks so much, Dee! Sending you the labels now!
I followed the recipe to a T - unfortunately mine never set up properly but it tastes great! I figure I can give some as gifts with the recommendation to pour over goat cheese. Who cares if it gels? I would love your labels to make the gifts complete.
And thank you for the scripture reminder and wonderful praise music!
I'm so sorry this didn't turn out for you, Cindy. I haven't had anyone else report a problem since I re-did the recipe. I'll be happy to send you the labels though.
Do you think I could use canned pineapple chunks? I probably would have to drain it really good. You think it would work?
Hi Lisa, I think you could use crushed canned pineapple if you drain it very well but the chunks would be too big.
I would love to make this recipe for gift giving. Please send pdf labels.
Thank you.
Sure! I'll send them now, Joyce!
I cannot wait to make this. All of your jams and jellies are beautiful!! Can you please send the labels to me? I just finished making a batch of strawberry jalapeño jam and it is delicious. Thanks for sharing.
Thanks so much, Lisa! The labels are on the way!
Hi! I love this recipe - it's fantastic! Just curious how long this lasts fresh and after its been frozen?
Thanks again for sharing!
Hi Carla, thanks so much. This jelly will last for several weeks in the refrigerator and at leadt 6-9 months in the freezer.
Bonjour, j'aimerai bien recevoir vos etiquettes pour la gelée de piment habanero à l'ananas
Salut Sylvie, Sûr! Je vais les envoyer maintenant.
This sounds great. I actually bought a pineapple a few days ago and have habaneros in my garden. Please send the pdf for the labels as they are the finishing touch thanks
Sounds like were were destined to make this jelly, Susie! I'll get the labels off to you now.
A friend told me about this recipe. I can't wait to try it. It looks so much easier than I had imagined. Please send me the labels. I would love to give away a few jars as gifts.
This will make great gifts, Christina! I'll send you the labels now.
Thank you very much for the Pineapple Habanero Jelly recipe. I made this a very days ago and it looks great. We can’t wait to try it. I would love to have you pdf. Labels. They are so cute!
That's awesome, Marsha! Thanks for sharing your resutls. The labels should be in your email.
I love this recipe! Thank you for sharing! Can you send me the printable label that you have mention in your instructions? I will be making this for every holiday and special events
I'm so happy you've enjoy this recipe, Doreen. I'll get the labels off to you now!
Another great recipe,,,thank you for sharing,,it came out amazing ,,,I would love the label pdf file. they are so cute!can you kindly send them !!thx
Reply
Sure, sending them now, Shereen!
Love your jelly recipes! Made the pineapple habanero. The apple addition wonderful.. Would love the label pdf file. they are so cute!
Thanks so much, Shaaron! The labels have been sent! Enjoy! 💕
Hi, I'm excited to try this recipe along with your Strawberry Jalapeno recipe! One question...in preserving using the water bath method, what's the protesting time...10 minutes? Also, once I drain and measure all ingredients, is it ok to whip it in a processor at that point before cooking? I'm not a chunky lover:) I would also love your labels! Thanks so much!
Hi Sharon, I haven't personally canned this jelly. I always use the freezer method. Perhaps some of our other readers who have canned this jelly can answer that question.
Hi there, I’m making a double batch with a friend, can we get 2 sets of labels please?
Hi Lisa, the labels have been send. You can print up as many as you'd like.
Hi there , I’m excited to try this recipe. I’m going out to buy pectin and jars! How many will I need??
Also the labels sound awesome, I’d love to have some please! 😊
Hi Lisa, the number of jars you will need will depend on the size of your jars. The recipe makes 48 ounces or 6 cups of jam.
Delicious! Followed the recipe exactly. Simple, easy to follow. Plan to make another batch or two and give as gifts at Thanksgiving/Christmas. I also make Peach Vanilla Jam, Strawberry Rhubarb Jam and Apple Butter. I want to try a few others too. If available, I too would like the label .pdf file please. Thank You!
Awesome! I'll be happy to send you the labels, Christina!
Hi Chris, While printing the recipe for the mango,jalapeno jelly I saw this recipe the pineapple,habanero jelly. Can't wait to make both.
Please send me the pdf for labels. Thank You
Hi Carol, hope you enjoy them both! The labels are on the way!
THANK YOU FOR SHARING THE RECIPE! I CAN'T WAIT TO TRY IT! I WOULD LOVE YOUR LABELS!
tHANK YOU
Sure, I'll send them now, Deanna!
Sounds yummy! Could I get the labels, please & Thank You!
Thanks, Kathie! I'll get the labels off to you now!
Hello! Can Mango be added to this recipe ?
Hi Andrea, I haven't tried this particular recipe with mango but you might like this one: https://thecafesucrefarine.com/mango-jalapeno-pepper-jelly/
Thank you for sharing this recipe and your labels! I love making jams/jellies and was wondering what to do with my Habanero Peppers!
You're welcome, Sally! This is the perfect way to use those habaneros!
This was amazing. I forgot the draining step and it is runny but still tastes delicious! I’d love the labels.
Yay! That's great, Cay and I'll be happy to send the labels.
I have made mango pepper jam and apricot pepper jam so I’m looking forward to making this recipe too. Please send me the labels. Thanks.
Hope you enjoy it, Angel! The labels are on the way!
Hi Chris,
I made this jelly this week and love it. So nice to try something different to gift. I left the cut up pineapple overnight in the refrigerator to drain. It wasn't a strategic move, I just started in the evening and ran out of steam at the end of the day. Anyway, I followed the recipe closely and the jelly set up a little more than desired but still wonderful. I would love to have the labels. Thanks so much, Vickie
Made and loved this recipe. Use it on pork sandwiches as well as on an appetizer tray with crackers.
Yes I would love the printable labels.
That sounds delicious, Dee! Sending the labels now!
Haha! I know how those not-really-strategic moves go, Vickie! I'm glad your'e enjoying the jam. I'll send the labels now!
I plan on making the Pineapple Habenaro jelly for Christmas gifts. I would love to add the labels, thank you so much.
You're welcome, Karen! Enjoy! The labels should be in your email.
Hi there! Just finished making the jelly and I cant wait to try it! Id love to have the labels if you dont mind sharing 🙂
Hope you enjoy it, Ashley! The labels have been sent!
Love your recipe, can you please send me the labels?
Thank you
Sure, we'll send them now, Monica!
Loved the pineapple habanero jelly recipe! did i read above that you have a chicken stir fry recipe that this works well with? If so, can you please share? Thanks so much!
Hi Lori, I don't have a chicken stir fry recipe with pepper jelly but that gives me a great idea!
Can I cut this recipe down to only make one jar? I’d like to try it as a jam for a cheese plate so I don’t need to make a ton of it.
Hi Lauren, it would be hard to make 1 jar since the recipe calls for 1 pouch of Certo and you'd have to waste most of it. It would be better to make a batch and then freeze or give away whatever you won't use.
Hi Chris
I’m getting ready this moment to create this jelly ( jam haha). I’m a seasoned jam/jelly canner as well as most of my veggies in my garden. I love having a full pantry. Any way I’m going to give this recipe a try and I would love the canning labels!
I will let you know how this goes
Thank you
Marcia
Hope you enjoy it, Marcia! The labels have been sent!
You have a beautiful website! I am looking forward to trying this recipe with a friend who has grown habaneros this summer. Would love to receive your labels to get the full effect 🙂 Thank you!
Thank you so much, LuLu! The labels have been sent 💕
Hi Chris
Made this yesterday followed the recipe but did the water bath. Turned out perfect. Love the bright color and the sweet with the heat. Did start with one habanero and then adjusted glad I did .Love to have the labels. Can't wait to try your suggested for a chicken stir-fry.
Laurie
Love , love, love your recipe! Thank you so much for sharing. Would love to have the pdf of the labels and thank you again!
Thanks, Phyllis! The labels are on the way!
Yay! So happy this turned out well for you, Laurie! And yes, habaneros can vary so much, it's good to start low and adjust!!
Making the Pineapple Habanero this weekend. Please send me the PDF label. Thanks!
Barbara
Sure! Happy jelly making, Barbara!
I'm making it this weekend with my husbands home grown habaneros looking forward to trying it with some brief. If you could I would love the labels.
Thank you for sharing.
You're welcome Ruth, just sent the labels. Hope you enjoy the jelly!
Would appreciate you sharing the labels for the Pineapple Habanero Pepper Jelly.
Also curious about results using canned pineapple.
Thank you!
Hi Kayc, we'll send the labels now. You can definitely use canned pineapple for this recipe. Just make sure it's drained very well and you measure after draining.
Tried these with Del Monte canned pineapple chunks - I cut the bacon into 4 pieces. They were delicious! Also loved the sauce - perfect pairing.
I made this jelly followed THe recipe exactly and it turned out perfectly. I would love the labels so I can give these as gifts. Thank you
Yay! I love it when someone has great success with one of my recipes. Thanks so much for sharing your results, Susan! The labels are in your email!
Hi! May I please get the label PDF?
As a side note...you have absolutely killed my productivity for the day! I had come across your tortilla recipe and used last night for dinner--they were great and I loved not having to wait ~an hour+ for the dough to rest! I had left your website open and came across it a few hours ago and decided to poke around. Worse than going down the Pinterest hole! Looking forward to trying many more of the yummy recipes sitting in my printer queue.
Haha! Your comment made me laugh out loud, Stephanie! I have the same problem sometimes with other websites. Thanks for taking the time to leave a comment and welcome to The Café! 💕 The labels have been sent!
I’m thrilled to have found this recipe. Please forward on those darling labels. Thank you!
Sure, Yvette! The labels should be in your inbox.
I’m looking forward to trying this recipe this week...thinking I may roast the pineapple and peppers for a more intense flavour...any thoughts? I’m fairly new to canning so also have what may be a silly question but can liquid Certo be interchanged with the crystals? I believe the timing of when it’s added is the only difference but is there anything else? I’d also love the labels please...so pretty!
Hi Mandy, the roasted pineapple would be delicious but one warning; the finished jam won't be as pretty. Instead of a jewel-toned jam, you'll have a duller hued finished product. No, Certo can't be interchanged with the powdered pectin. Occasionally a recipe will turn out if you interchange the two but often the proportion of ingredients is different with the two different pectins so I can't guarantee success.
The labels have been sent! Enjoy
I would love to have the label! I stress about measurements.........How many cups of pineapple does this eqate to? Thank you so much!
Wendi
They should be in your email, Wendy! You need exactly 3 cups of the well-drained pineapple.
Hi
Is it necessary to do the hot water bath? We made the jelly, sealed the lids and left on counter. Will that be ok? :/
Also, how long will this keep in counter/fridge?
Thanks,
Liz 🙂
Hi Liz, if you don't do the hot water bath, this jelly MUST be stored in the refrigerator or freezer. It is not shelf-stable. A hot water bath would make it shelf-stable. It will keep for several weeks in the refrigerator and for at least 6 months in the freezer.
Looking forward to making this! I would love the labels as well!
Sure, they're on the way, Kaitlyn!
I bought 2.25 pounds of Serrano peppers today for $2. I was wanting to use these to make the recipe but not sure how much of it to use. I am still new at this. Thanks 😊
Hi Lesie, serano's are pretty hot. On the Scoville heat scale, they run about 10,000 to 20,000 where jalapenos are only 4,000 to 10,000. I would start with 1, chopped finely and then add more at the end, to taste.
I would like the printable labels please!
Sure, Simrin! We just sent them!
I like those labels Chris! Gotta have em . Boy am I ever going to be busy at the holidays. Your site makes me very happy. Thanks again;}) L
...made this jam today and I have always shyed away from habaneros... But this year someone did a switcha-roo with the tags of the pepper plants at the nursery... So we ended up with several habaneros rather than jalapenos... So when I came across your recipe I knew it was going to be how I was going to use our habaneros...
...we both LOVE the jam.. for dinner I made pineapple-habamero chicken pizza... On greek flat bread!! I made one to try.. it was so yummy I made 2 more... 1 for dinner and one for my lunch tomorrow!!
It's super easy to make... Spread jam on the flat bead... Add cooked seasoned diced chicken, sprinkle with a cup of mozzarella cheese... Bake 450* for 15 min and drizzle with more jam...
Thanks again..
Meg in Omaha
It sounds like you definitely made lemonade from lemons, Meg! And your pizza sounds wonderful. Thanks so much for sharing your results 💕
Haha! Thanks, Linda 💕
Yes, yes. Please send me the labels for this delicious recipe.
Sure! They should be in your email, Barbara!
Please send me the labels too! Can’t wait to make a batch!!
Sent! Hope you enjoy the jam, Melissa!
Please send me the printable lables for the pineapple habanero jelly. I love sweet and spicy. By the way, your coconut toffee cookies (with the rice krispies) are the BEST cookies ever. I make them regularly and they are the perfect mix of crunchy and chewy. Thanks.
Thanks, Ellyce! We love those cookies too! Sending the labels now!
I had great success with the original recipe and want to make it again. I came here all set to start cooking and now it's changed.Can you please share the original?
Thank you
Sure, just sent it to you, Jay!
I would love the labels. So pretty.
Sure! They're on the way, Robyn!
Can you use canned pineapple instead of fresh?? I picked habaneros yesterday, but I live about an hour from a decent grocery store.
Hi Sandy, yes you can use canned pineapple. Just make sure to drain it very well.
Sounds like a fantastic recipe, would love to get the labels if possible. Thank you for recipe, can't wait to try it . Great Christmas gift for all my HOT pepper lovers.
Hi Beverly! This will make great Christmas gifts and I love that you can dial the heat up or down. The labels have been sent!
I would love to have your beautiful labels, thank you for offering
Sure! I'll send them now!
Thank you so much!
I tried this recipe today and it has been about 5 hours at this point and it is still very runny. Should I be concerned? Or is the time it requires to solidify longer than expected?
Hi Katie, it should definitely be starting to thicken. I have found that it does get thicker though over the 24 hour period.
I made the jelly and it is delicious, but I only used 2 habanero peppers and I wish I had used more. It is sweeter than I anticipated and I thought it would be too spicy with more than 2. Is there a way I can add more to it and not mess it up? It’s already in jars. 🙁
Other than that, it’s delicious.
Hi Vanessa, I would just keep it like it is since you've already jarred it. When you serve it, you could add a sprinkle of extra peppers. If you're giving it away, it might be better to not have it so spicy.
What timing purchased a nice not too ripe pineapple yesterday, I am excited at the prospect of making this.
Would love the label file as well
Thank you
Perfect timing is right! The labels will be in your email shortly, Helen!
I just finished making your pineapple habanero jelly and I am excited to jar these as gifts. Could you please share your printables with me so I could add them to my jars? Thank you so much.
Sure, they should be in your email, Vanessa!
Can you send me the pdf labels for this recipe and also for the Mango Jalapeno Pepper Jelly? I can't wait to make both!!
Sure! I'll send them now, Erik!
I just made a batch , WOW is this jelly delicious! I would love your labels to add to the jars, Thank You 🙂
Awesome! The labels are on the way, Rene!
Made this today...then I tried it with some chicken taquitos as a dipping sauce...it is absolutely AMAZING! May I please have labels as I have decided to make some for gifts this year!
Thanks so much for sharing your review, Cindy! That sounds delicious! I'll send the labels now!
Yes please send the printable labels!
Thank you!
Maureen
On the way, Maureen!
I just made this jelly and I would love the printable labels to give some as gifts. I am excited to try this. Thank you.
Sure, I'll send them now, Vanessa! Enjoy!
I would like the printable labels please!
Sure, they should be in your inbox shortly, Alicia!
Theses recipes look so yummy. May I have the PDFs for making labels?
Thanks a bunch!
Thanks, Liz! I'll send the PDF now!
Thank you for this fabulous recipe. My whole family enjoys it and it is so easy to make.
I would appreciate your PDF printed label so that I may use them for Christmas gifts as suggested.
Jars of this jelly will make great gifts! The labels are on the way.
Hi,
I’ve grown a bumper crop of HABANADAs at my school garden-this might be the perfect recipe for them (with a habanero thrown in). I’d love the label .pdf!
Thanks for sharing the revision!
That will be perfect, Nancy! The labels are on the way!
Would love the labels! Thank you
Sure!
Hi,
I can’t wait to try this recipe. I have made so many of your recipes and have enjoyed every one of them.
I would love the PDF for the gift label. Thanks!
Thank you, Sandra! I'm so happy you've had success with our recipes! The labels should be in your email.
I would love these super cute labels. Thanks much!
Thanks, 💕 I'll send them now!
I made the jelly several weeks ago on the “original” recipe, and it was FANTASTIC! I just ordered a dozen jam jars to make more as gifts. I would love to have the labels sent to me.
Thanks, Connie! I'll send you the labels now!
Hi Chris, this recipe sounds fantastic (I'm a chilli freak) and I'd love the labels to gift, but one question you say leave a little headspace for freezing does that mean you can leave in the freezer and take out as needed, thanks
Hi Chris,
I would appreciate receiving the labels for the pineapple habareno pepper jelly - that would dress up the jar so much for gifts!! Thank you.
I'll be happy to send them DeDe!
Hi Carol, I'll be happy to send you the labels. Regarding your question, yes you can leave it in the freezer and then thaw as you want to use it. Once it's thawed you can store it in the refrigerator for several weeks. It can also be re-frozen if needed.
Chris
I tried toggling the measurement options to see if I could figure out the answer, but what would you estimate the weight of the prepped pineapple to be? About a pound or 1.5 lbs?
Thanks again for inspiring us with all these delicious recipes
The original recipe called for 4 cups of diced, drained pineapple. Hope this helps.
Hi Beth, I'm going to make this again today for gifts. I will weigh the drained pineapple and let you know.
Hi Beth, I'm making the jam again today and I weighed the 3 cups of well-drained pineapple. It came out to 570g which is about 1.45 pounds.
All of your lovely iridescent jams and jellies in their pretty little jars look just like stained glass! I'm making it my new "Pandemic Project" to try to make the whole array, depending on the availability of the produce. Your labels for this one would much be appreciated.Thanks, Chris.
I love that description, Viv! And how fun to have a jam/jelly making project right now. I'll get the labels off to you now.
I can't wait to make this jelly. All your other recipes I've tried have gotten rave reviews. I'd love to have a set of labels to decorate the tulip jars for gifts. Thank you so much.
Thanks so much, Sandy! I'll email them to you now! Enjoy!
May I please have labels!
Thank you
Annelise
Sure, they're on the way, Annelise!
I had trouble with the old recipe and had to reprocess with a little more sugar, some lemon juice, and a couple tablespoons of Certo. I decided to try the new version, as lids are scarce and I didn’t want to waste them. This batch turned out exactly the same as the last. I can fix it, but made 4oz jars, so wasted a bunch of lids. I’m a seasoned jam and jelly maker and followed this recipe to the letter. Adding apple and reducing the amount of pectin does not work - at least not for me.
Hi Tammy, I'm sorry you didn't have good results with this. I hate wasting good ingredients!
I'm wondering if your pineapple wasn't drained enough or too ripe. I've made this jam with really good success. It is actually a jam rather than a jelly (since jelly is made from just the juice) so it shouldn't be stiff (or watery either) but thick and spoonable. Also, I noticed when you wrote this comment that it hadn't yet been 24 hours since I posted the recipe. This jelly should sit for 24 hours before refrigerating or freezing as sometimes the "set" takes a little longer. I noticed my jelly was even thicker after it had the time to set.
Hi,
Just emailed to receive labels for your Habanero pepper jelly, but deleted it by accident.
Would you be so kind as to resend the info?
Thank you,
Leslie Brish
Done! Enjoy!
Hi Chris,
I would love these labels! I will be making this next week. Looks so good! Thank you,
Lynda
Sure, they're on the way, Lynda!
Somehow missed this recipe the first time around. So glad you posted it again. Love to have the pdf for the labels.
Take care.
Sure! I'll get them off to you now, Dixie! Enjoy! 💕
Thankyou for re working the recipe. I know jello will not set if using fresh pineapple because of an enzyme that is in it. I would love your cute labels.
That's true, Carol, I remember from the old days when my mom used to make lots of jello salads. Pectin is a little different than gelatin but pineapple is super low in pectin so you have to go through a little extra to make it work. The labels are on the way!
I absolutely cannot wait to try this recipe: your other jelly recipes have been great! Would love to have the labels. Thanks and God Bless! thank you as well for all of the inspirational offerings - - - I am a church musician and I am always delighted to see what you are listening to at the moment. Very often, some of my favorites appear, and it always makes me smile to know that you are listening!
Thank you, Ellen! I'm so glad you've enjoyed the other jelly recipes, I think you'll love this one too! That's so cool that we enjoy the same music. It's such a great inspiration to be reminded of the truth through songs and Scripture! I'll send you the labels now!
We have a habanero plant with tons of habaneros on it!
Love your recipe for habanero pepper jelly.
May we please receive your lovely labels?
Love your food blog!
Thanks, Leslie! How fun to have your own habanero plant! I'll send the labels now!
Thank you so much for all your great recipes and for the inspiration of the Bible scriptures.. we sure need to keep our eyes on the Lord at these times..
this recipe sounds great and I would love to get the labels so I can share this jelly with others..
thanks and Lord Bless You , Jacky
Thank you, Jacky, for this kind comment. You're so right about keeping our eyes on the Lord! I'll get the labels off to you now!
Looking forward to trying out this recipe next weekend.
If you would send the PDFs of the labels it would be appreciated.
Can’t wait to gift them to friends for Thanksgiving.
Hi Giselle, this will make great gifts for Thanksgiving! The labels are on the way!
Jelly making is not in my comfort zone but I have tried it before and did ok. I am interested in this pineapple jelly. Would love the labels.
Thank you
Hi Claire, you just may surprise yourself and become the resident jelly maker! I'll send you the labels now to dress up your jars!
Hi Chris..this is definitely on my list for this week..as soon as I get all my ingredients..love spicy spreads.
Plz forward me the pdf for labels..looks perfect for gifting.
Thanks for sharing..God Bless
Hope you enjoy it, Abeda! I'll send the labels now!
Looking forward to making your Pineapple Habanero Jelly for some zing on a charcuterie slate.
Would love to have the labels!
Thanks!
Hi Mac, it will be so perfect on a charcuterie tray! The labels should be in your email in just a few minutes!
I just tried to send the labels, Mac, but the email was returned to me. Perhaps there was a wrong letter or something in the email address. If you would send it to me again, I'll try again.
Thanks Chris - you inspired my trip to the farmers' market today!!
I would love to use your labels please - they are so pretty!
Thanks!!
That's so fun, Deb! I'll send you the labels now!
Chris, I would love to receive the pretty labels!
Sure, they on the way, Peggy!
I can't wait to try this from you, as I know your recipes are well-tested. Plus, I have an aunt whose family cannot tolerate peppers so she never fixes spicy. I can give her her own personal little jar to treat herself.
Would you please send me the labels? Thank you so much
That's awesome, Ems! And how sweet of you to think of her! I'll send the labels now!
This new recipe came just in the nick of time! I purchased all the ingredients to make this from the older version (absolutely the BEST), and I am happy to see that I can use the new recipe to ensure it sets properly. Please send me the PDF for the labels - they will make the jars beautiful for gift giving!
See, your wish is my command, Nancy! 😂 I'm so happy for the timing and will send the label PDFs now!
Hi Chris,
I chose the US cups measurement and when I go to Print it goes to metric. I tried several times and it still goes to metric.
Hi Judy, I just tried it with my computer and it seems to be working. Let me know if this continues to be a problem.
Please send the labels. Thanks-
Sure, I'll send them now Laurie!
Well, thought I'd read all the comments before doing anything. I made two batches yesterday, followed the recipe, and the jelly did not set. 😩 I'm
disappointed after all that work, but it tastes so good I'm not going to waste it. I'm going to unseal every jar and dump it in a pot, and reheat. But wondering if I should add more pectin.
Hi Tammy, you could try adding more pectin or simply cook it down till it's thicker. But check out the new recipe. I've gone back and redid the technique and it sets quite well now.
If I could give this recipe 10 stars, I would. I, too, had difficulty getting the jam to set properly. I did some reading, and figured out the issue is with the pineapple throwing off the moisture ratio. To correct it, I used 20oz cans of pineapple instead of fresh; working one at a time, I emptied the can into a wire mesh strainer set over a pitcher to catch the juice. I also pressed the pineapple with the back of a spoon to get as much juice out as possible. Each 20oz can yielded just over a cup of pineapple. When you mix the peppers, pineapple, pepper flakes, and vinegar, you might think the mixture looks too dry, but trust the recipe...once you add the sugar and liquid certo, it looks just right. I have been canning this one recipe all day (my husband is also a HUGE fan) and every one came out perfectly. Side benefit: LOTS of leftover juice for cocktails! Slainte!!
Aww, thanks so much, Susan! I'm so happy you enjoyed it. Thanks for sharing your review! I have worked with the recipe and have actually republished it with a slightly different technique. So if you want to try it with fresh pineapple, it works! It sounds like your version is delicious though too! Slainte!💕
This is a great recipe - so flavorful ! I drained the pineapple REALLY well and added 2 TBL of Sure Jell powder at the same time as the sugar - it was perfect. Thank you!!!
Thanks, Andrea!
Like others, I had a problem getting it to jell to my liking. Being an experienced jammer & having setting issues in the past, I was persistent because it does have a wonderful taste & can be used in so many ways. So I read other reviews & combined my experience as well. It turned out perfect!
I did drain the fresh chopped pineapple very well. After step 2 - I boiled for 2 minutes rather than just dissolving the sugar. Then 2 minutes again after adding the pectin as directed. I also mixed in 1 T of Sure Jell dry pectin with the sugar. Did not add any Apple as others did with success.
I just ordered some great labels & will be gifting this to many friends & neighbors. Great hostess gift as well. Thanks Scott & Chris for a soon to be favorite!
Thanks, Cheryl!
Hi. I'm pretty new to jelly making as I mainly just pickle and make hot sauce from my peppers. I tried a hot pepper jelly recipe and it was way too sweet for my taste( I'll probably use you make bbq sauce). How sweet on a scale of 1-10 would you say this is and can i use less sugar or will that affect the overall thickness of this?
Hi Jonah, this jelly is sweet but I think the peppers cut some of the sweetness. I'm not sure where it would fall on a scale of 1-10 as everyone has a different definition of "sweet". I would not lower the sugar as you could definitely alter the way this jelly sets. The proportion of fruit to sugar is important in the success of recipes like this.
If stored in the freezer and you are ready to use for pouring over cream cheese or other recipes . If you don't use all of the jar do you refreeze or put in fridge?
Hi Tracy, it will keep well in the refrigerator for at least 3 weeks.
I tried it once without reading the comments, and it didn't set. Still tastes really good on ham as a glaze. Tried again this morning and added an apple to it in place of some of the pineapple. Mixed everything up in my pot and pushed it all to one side, and slightly tilted the pot to allow any excess juice to gather in the other side. Let it drain like that for maybe an hour and soaked up the excess juices with paper towel (I'm sure I could have drained it differently but this worked). Added maybe a tablespoon of power pectin to the sugar just in case. Followed the rest of the instructions and used a water bath as my final step. 10 minutes plus extra 5 for my elevation. It's been a few hours and I can tell it's already starting to set. Hope that helps some of you! Next on my list is the mango jalapeno jelly.
Thanks so much, Tracy!
I really love the flavor of this Jelly, but I am also having issues getting it to set. I know you mentioned in the comments you were reworking this to make it more reliable. Did you find anything that worked to make it set better?
Hi Antonia, I have worked on this jelly I just haven't had the chance to republish it. I ended up adding half of a grated apple in place of small portion of the pineapple. Also make sure to drain the pineapple well.
The first time I made it turned out awesome but my last 4 -5 batches have not turned out and I drained the pineapple overnight! So now I’m going to try with powder pectin! Hope it works!
The first time I made this recipe it set up good now it won’t, I put my pineapple in the food processor, should I drain before or after?
Hi Andreya, definitely drain it after you process it.
Wanting to try this recipe with water bath canner, is it in a waterbath for 5 minutes? Thank you!
Hi Aileen, I haven't done this recipe with a water bath so I can't say for sure. I know some of our readers have done it with success.
It is incredible! I used a water bath for 10 minutes and it turned out perfect,
Awesome! Thanks for sharing your results, Valinda!
Pineapple Pulp Drained, when I boil that it seem to not have enough liquid.
My second patch of not setting up.
Followed instructions
Jam is delicious.
Hi Shelly, not sure what went wrong. It's hard to say without having been right there in the kitchen with you.
Absolutely delicious!!! Love the kick and sweetness. Christmas gift for my co-workers 🙂
Awesome! Thanks for sharing your results, Sandra!
Would canned pineapple work?
It should (drain it very well) but I don't want to say for sure because I haven't tested this myself.
I use canned crushed pineapple every time, just drain it very well.
loren
Thanks, Loren!
Hai. I am so glad to find this recipe. I eager to try this at home. The problem is I cant find liquid pectin here in my country. Any suggestion?
Thanks a lot
Hi Lina, there is a way to convert liquid to dry pectin. I haven't done this but you could try following these instructions: https://www.gettystewart.com/substitute-for-liquid-pectin/
If you try this, let us know how it turns out.
Can you use lemon in place of the vinegar? Planning to try this recipe without the orange bell pepper...only habanero. From 1-10 (10 hot), how spicy is this?
Hi Thessa, you could use lemon juice although it will change the flavor. The heat level will depend on your habaneros as they do vary in heat. I used one and it was about a 5 on the heat scale.
Hi, I was wondering if the bell peppers could be left out? I’m not a huge fan of the taste of them. Can you taste them or are they in the recipe more for texture/thickening reasons?
Honestly, you won't know there are bell peppers in this jam. It all kind of blends together!
Love this recipe! Tastes delicious! My first batch was runny in the jars. I did do a hot water bath with my jelly so I store it on a shelf. The second time I decided to give this recipe a try I started off using a box of dry pectin, then followed the instructions after it boiled from this recipe and finished with the liquid pectin. Set up is great! Hope this helps some folks!
Thanks, Dewalae!
Have you made any changes to this recipe, yet? I have made it and had trouble with it setting, but I love the flavor. I have been looking for a recipe like this for a long time and I was so happy to find this one.
Hi Meg, I'm working on it! I've tried using a little chopped apple because pineapple has basically no pectin and apple has a lot. I've also cut back on the amount of liquid. I actually got it too thick but I'm getting closed! I will probably republish it once I get it fail-proof.
Thank you so much, I will keep checking back. I can’t wait to try this again.
Try using a tablespoon or two of dry pectin when you start cooking it. I have found by doing that it helps it set better. Continue to use the liquid Certo at the end. Jelly is a fickle thing.
Thanks, Sandra!
Thanks for this! Do you use low-sugar or "regular" pectin?
Why does this have to be frozen ,i have never froze jelly before .
Hi Kathleen, that's a good question. You don't have to freeze it as long as you will be using it within 3-4 weeks. It will be fine in the refrigerator for at least that long. Freezing is for longer storage as it's not put through a hot water bath so it's not shelf-stable.In other words, you don't want to store this jam at room temperature.
I see that you mentioned some people have trouble with this jelly not setting. I have the same issue, followed the recipe exactly(taste great!!) But it's still really runny in the jars. Is it possible to save it or would you even recommend it??
Thanks,
Scott
Hi Scott, Some people have had fantastic results with this jelly, others have had problems with it setting. I believe it's because pineapple doesn't have any of its own pectins. I will be re-visiting this recipe after the holidays and tweaking it to make it the recipe more reliable.
If you wanted to try to thicken your jelly right now you could transfer it to a pot and bring it to a boil. Boil it until it thickens a bit. It will be thicker after it cools so don't let it cook too long. Then transfer it to jars and store as directed.
This may be a dumb question, but this is my first time trying something like this. Would this same recipe work with a different fruit like strawberries?
Not this recipe. You would need to find a recipe that is specifically made for strawberries.
I have freezer pectin, not liquid....how can I modify?
This is my first try
Hi Barbara, pectins are not interchangeable. You would need to use a freezer pectin recipe as the amounts of sugar and fruit will vary with different pectins.
Bell peppers range in size. If the ratio being off can cause it to not set should the bell pepper be measured differently?
That's a good point, Emylee. I'm actually reworking this recipe as some people have had problems with it setting. I will take that into account, thanks!
Hi,
Will using one less cup of sugar cause the jelly to not set?
Thanks
Hi Laneshia, yes, any variation from the recipe can cause it to not set.
I’m wondering how long these stay in the freezer?
Also if anyone has tried using the water bath method to preserve longer...and if so how long in the water bath?
Hi Shannon, this jelly is good for at least 6 months in the freezer.
I did the water bath last night. I’m disappointed in the consistency. It is very runny - even the jar I put in the fridge. I was planning to give it as gifts - thus the canning process.
Hi Laura, I haven't tried the recipe with the water bath. I'm sorry this was a problem for you. I'm going to revisit this recipe to try to determine why some people have had an issue with it setting. ❤️ Chris
Hi! I've made jalapeño jelly for years and friends always want me to make more. This year's batch just isn't spicy enough for my taste buds so I just picked up some habanero to make another batch. When I make jalapeño, I add two lemons to the food processor and it adds a nice zest.
For those saying that it did not set properly, an easy way to test it before jarring is to put a saucer in the freezer for 5 minutes . Then take the cold saucer and drop a spoonful of jam to the center of the plate and return it to the freezer for 2 minutes. Then run your finger through the middle of the jam, if it leaves a clear track it is ready, if it runs into the track it probably won't set properly.
Thanks, Chris, you sound like an expert!
How much pineapple by weight is this recipe calling for? Measuring in cups is dependent on how finely it’s chopped. My attempt didn’t set, and I got a lot more than 48 oz., so I’m assuming I had way too much pineapple, since everything else is idiot-proof.
I haven't weighed the pineapple but if you chop it finely and drain it well, it should be pretty close.
I used canned pineapple Crushed 2 cans well drained and it turned out great! Not set up thick but like a sauce and we love it. Amazing over cream cheese with crackers and chicken! I’ve even tried it with a banana and peanut butter sandwich! It was so good. Ice cream is my next thing to try it on!
Thanks, Tammy, for sharing your results. I love the idea of spooning this over ice cream!
I have made this recipe numerous times and it is amazing 🙂 Everybody Raves about it! We always have it with cream cheese on a Ritz and it is to die for. Always sets up perfectly for me!
Thanks, Lisa 🙂
I have made many jams and jellies over the years and I have to say that the way this recipe is written I would not expect it to set up properly. I modified the recipe and it came out great. I liked the idea of using habanero, orange bell and crushed red pepper, which is what I used from the recipe, and I also like to use Certo. In my experience, 95% of the time jams (this recipe is a jam not a jelly) and jellies fail to set for 1 reason: they are undercooked! You have to be patient and get the jam very, very hot... and only then add the pectin! If you want a firm set (but not too firm), bring the fruit and sugar to 221 F on a candy thermometer before adding the pectin. If you want something softer, bring the jam to a furious boil and then begin to observe the drips that fall from your stirring utensil. If, after cooling briefly, the jam drips in sticky pieces or sheets, then add your pectin. It will definitely take more than 2 minutes of boiling to reach this point. I diced my pineapple pretty small (I did not crush it, which I would in future) and it took a good bit more than 10 minutes of boiling to get hot enough to add the Certo. Return to a full rolling boil for a minute or two after adding pectin. Again, lift your spatula or spoon high above your pan and observe the jam as it drips. At this point, the gelling of the jam should be obvious almost immediately. The jam is then done. This is a good general technique for most jams and jellies. Contrary to what is said here, jam making is not that exact of a science. The most important thing is to be patient and get the stuff very, very hot. Most jam will set up even without adding pectin if you just cook it long enough, stirring, on high heat. I also added a pinch of salt. This recipe is a good combination of ingredients, but the technique is flawed.
Thanks for your opinion, Duncan. Perhaps you should start a food blog!
The whole internet is my blog.
Unlike jam, jelly is an exact science.
So interesting, even the people at Kraft foods, who make Certo, warn to measure the sugar and fruit very carefully (for both jam and jelly) and give specific instructions on how to measure. That makes it an exact science to me.
So interesting, even the people at Kraft foods, who make Certo, warn to measure the sugar and fruit very carefully and give specific instructions on how to measure. That makes it an exact science to me.
I made this recipe over 24 hours ago and it still has not set. Do I recook with pectin and more sugar?
Hi Maria, here are the instructions from Certo for jams and jellies that don't set: https://www.myfoodandfamily.com/recipe/107820/certo-cooked-jam-jelly-remake-directions
❤️ Chris
I made this yesterday for the first time and boiled it until 220 degrees before adding the pectin and boiling for 2 minutes and my jam is WAY too stiff - it's more the consistency of gummies!
Tastes good but a little sad - I will find other uses for it though. Will still mix with cream cheese for the holidays and trying in a stir-fry tonight.
Hi Allison, I think you could reheat it and add a bit of water to loosen it up a bit.
this did not set up for me x2.... i even tried as an extra 3 table spoon of pectin.. I did drain the pineapple juice too..... next year maybe i will just use a box of pectin in stead of the liquid. its good but disappointed it didn't set up. My pina Colada jam didn't set up quit right either. i wonder if its the liquid pectin??
Hi Tracy, I would probably go with different recipe rather than substituting powdered pectin for the liquid. It's hard to say why jams and jellies don't always set up properly. Was all of your sugar well-dissolved? That can make a difference.
When you make pepper/pineapple jelly I chop my peppers first and place a layer of paper towel in bowl and dump my peppers in and press down on them to take out excess moisture,I do the same with the pineapple.I feel the reason for non firming jelly is due to the excess fluids from the veg/fruit juices.I do this now and it seems to work.I hope this may help somebody.The jam/jelly is super delicious.Winner,winner.
Thanks so much, Lori. Good advice!
Hey I made this and its looking really nice. I used 3 large ghost peppers and 50%pineapple and 50% mango. This is my first time ever making a jam so hopefully it turns out well. Thanks for the easy recipe.
P.S.
I had enough to top 3 large jars and maybe 1/3 of one jar. Will there be any complications with setting? Also when stored in the freezer how do you defrost?
Thanks so much for sharing your results, Mario!
To be clear, I can water bath this jam and it would be shelf safe for up to a year? If frozen , how long does it last? Up to a year? Thank you
Hi Sue,
I'm glad you asked that question. I always freeze this jelly so I did a little research to double-check on using the hot water bath canning technique. I will work fine but you will need to switch from rice vinegar to regular distilled vinegar as rice vinegar has lower acidity. I have added that to the recipe instructions. If you freeze the jam, it will last for up to a year in the freezer.
I made this with the rice vinegar and processed for 15 minutes..Now I'm worried it's not shelf safe. Should I just freeze this now? Rice vinegar has 4.2 % acidity and reg distilled has 5%. Some jars have thicken and some are loose. It's been 24 hour. Could I redo and use the regular white vinegar and powdered pectin? That's what I have now. Thank you for any advice.
Hi Sue, just to be safe, I would freeze what you have now. If you make it again, use white vinegar. Certo (liquid pectin) and SureJell (powdered pectin) are not interchangeable. If you look at the recipes for the same type of jam, there are often different amounts of ingredients.
Thank you for your help. I did freeze this batch. It is so good I wasn't going to waste it or take ant chances.
Would apple cider vinegar be bad?
Hi Lisa, apple cider vinegar would work fine.
Can this be converted to a smaller batch? Like a forth of this much?
It could be converted but it would be a bit tricky. It would be better to make the whole recipe an give some away or stash it in the freezer.
I made this with 50% mango, 50% pineapple, and one and a half habaneros. It was delicious and everyone wanted more. So now I have a part time job in my retirement.
Haha! I love it! 🙂
I followed the recipe exactly and it never set well. It's more like pineapple habanero duck sauce. Still tastes great and wirks with chicken fingers, but I would prefer jelly. Where did I go wrong, or what can I do to avoid this on another batch?
I'm wondering if some pineapple is "juicier" than others and that might be the problem. It's hard to say though without having been there.
What about different peppers like red bell or banana and jalapeño or even green bell?
Hi Rosalie, yes, I think any of your suggestions would be great. I would add something to give a little heat and that can be variable, depending on your taste.
Hi scot and Chris 😊 i can one question? I can replace other material , i can not pectin , i can use agar poder? Thank you for reading my question
Hi Hang, honestly, I have not worked with agar powder so I can't say for sure if that would work.
When using the tulip jars, can those be water bath sealed. I have never used those before. A few years back I made some Habanero Jelly with chopped dried apricots and diced red bell peppers. It turned out really good. I am looking forward to trying this recipe. A suggestion to make the jelly thicker is to use one envelope of non-flavored gelatin. Mix the gelatin with a couple of tablespoons of water or some of the juice from the peppers. Some fruits don't have enough natural pectin like peaches so you add some gelatin. My mom use to use peach flavored Jell-O when she made peach jam. Thanks for sharing the recipe
Thanks for your comment and suggestion, Blair. Regarding Weck jars, they can be used in a water bath with the rubber rings and metal secures.
How long does this last on the shelve?
Hi Laurey, this jam is not shelf stable as it's not processed. It should be kept in the refrigerator or, for longer storage, in the freezer.
I made this yesterday. It is very delicious! However, I think I measured the pineapple incorrectly. I measured after I had crushed & not chunks. Ended up with a good bit more than it said it would yield. Not sure it’ll set up well. Either way, it is wonderful! Thanks for sharing!
Your welcome, Anita. Hope it did set up despite the mistake!
I plan on making this jelly soon and I'm already giving it 5 stars since I'm sure it will be a great addition to our party cheese tray.
Question. On one of the images there appears to be a green herb sprinkled on top. Is that parsley or cilantro? Would you recommend to add this to the finish product before serving.
Thanks
Hi Kathy, I used a bit of finely chopped parsley for garnish. It does add a pretty look but doesn't change the flavor.
Between the sugar and the pineapple, there is enough sweet to eliminate any heat even with 3 large peppers. Has anyone modified this recipe to get some heat?
Yea, I like this recipe with tripple the habaneros. It's also very good with ghost peppers.
After dicing everything. We weren't able to make the jelly right away and there is quite a bit of juice. Should we drain any of the juice off?
Yes, I would drain off the juice. Otherwise, you'll have more liquid than what's needed.
I didn't drain the juice and while it tastes great, the jelly did not jell.
Mine didnt set either, recoiled and added one pack certo we will see if it sets
Did it set up with the extra Certo? Mine didn't set either and I'm debating reboiling with more certo, or adding some gelatin.
Hi Danielle, occasionally this will happen and I'm really not sure why. I don't think the Certo people know either but they do have a remedy: https://www.myfoodandfamily.com/recipe/107820/certo-cooked-jam-jelly-remake-directions
Hope that helps!
I put all my ingredients in the food processor to get a fine chop. That produced juice but that liquid would be held by the fruit regardless. I did not drain.
Great recipe. Made with 3 habaneros and plenty hot. Used food chopper to chop up used juice and all with no problem setting up. Today I'm making with a milder pepper because my daughter loved it , but had to put it down because to hot for her.
Thanks so much, Debra! We appreciate you taking the time to share your results!
I have made the jelly twice and it is delicious but it is not as thick as store bought jelly. Is this jelly supposed to be a bit looser than store bought? I followed the directions exactly and poured it into small jars and let it cool down then put them in the refrigerator and even after 2-3 days it is not as thick as store bought.
Hi Patricia, this jelly is a bit looser than store-bought. I think they use more pectin in theirs but we live that this jelly is not so stiff. If you like yours thicker, you could add a little more pectin. I can't say exactly how much as I haven't tried it.
I prefer low or no sugar pectin to the liquid pectin called for in this recipe. My jelly turned out with a full set and not runny.
Wonderful! Thanks for sharing your results, Dave!
did you use 1 box?
Why does these need to be frozen?
Hi Sara, it doesn't have to be frozen if you are going to use it all within a couple of weeks. Then it will be fine in the refrigerator. Freezing is just a way to keep it for a longer period of time. You could also use the traditional method of canning with a hot water bath.
How long will it last on the shelf if you use the lot water bath?
I haven't made this with a hot water bath so I can't say for sure.
Can I use canned crashed pineapple instead of fresh one ?
Yes, just drain it before using.
I made this and it was delicious and my first time ever making a jelly!! Can I possibly use strawberries instead of pineapple for a batch ?
Hi Rachel, I'm so happy you had such great results! In answer to your question, jam and jelly making can be a little bit tricky if you try substituting ingredients. Strawberries have more water than pineapple so I couldn't tell you without testing how many to use.
Rachel, all fruit has its own level of natural pectin. Strawberries are low in pectin. When I make strawberry jam, I use Sure-Jell low or no sugar pectin along with the specified amount of sugar and it always sets correctly.
Could I possible use different fruit like strawberries? I didn’t make this recipe and it was amazing! By the way!!
how do i sub crystal certo for the liquid for this recipe
Hi Mandie, you would actually use a different recipe with SureJell. I would check on the Kraft website for this.
This is great but I use one cup of habeneros after processing and cider vinegar. We like it got but the addition of pineapple is delicious
Thanks, Robin!
Made this yesterday (27 hours ago) and it’s still completely liquid 🙁
I followed the recipe perfectly.
Any suggestions on how to NOT have to toss it all?
Jams and jellies can occasionally have a mind of their own. I guess that's why Kraft has these instructions: http://www.kraftrecipes.com/recipes/certo-cooked-jam-jelly-remake-directions-107820.aspx
Re-cook it. I've been using an instant read thermometer ~220.F for jams & jellies. Temperatures depend on altitude where you live. Don't go too high or you will get candy.
Hi I can't get certo where I live so would jam sugar be ok
Hi Julie, I have never worked with jam sugar so I can't give you an answer. You could look up a recipe for pepper jelly with jam sugar and then use habaneros and pineapple in that recipe.
I made this but unfortunately I didn’t use both certo packages so it didn’t set. Can I redo it and add the2nd certo?
Hi Lori, yes you do need both packages. So sorry you have runny jelly. I have added more Certo with good results in the past (with other jam recipes) but I can't say for certain that this will ensure success.
Thank you, Chris, for this wonderful recipe. I made a half batch of it yesterday and it is just delicious.
I only made half a batch to be sure I would like it, and I really do. I used only 1 habenero, but wish I had used at least another half pepper. I like a pretty hot jelly. I also had a small Fresno red pepper in my refrigerator and I added it too. It gave a beautiful bit of red color to go with the chili flakes. I will do it again next time.
Some of this jelly will be going with us to the beach in August, it will be ideal for many snacks. I also want to try it over pork tenderloin! Thank you so very much for this, and all your beautiful recipes.
I'm so happy that you enjoyed this as much as we have. Thanks for taking the time to leave such a detailed review. And thanks so much for your kind, encouraging words! Have fun at the beach!
Is this jelly storable at room temperature?
No, it needs to be refrigerated or frozen.
This recipe looks wonderful. Since I dont have a fresh pineapple on hand, do you think an equivalent amount of canned pineapple in pineapple juice could be substituted successfully? Thanks
Hi Kitt, I'm not sure since I haven't tried this recipe with canned pineapple. If you try it, I would make sure the pineapple is well drained since jams and jellies can be a little finicky about setting correctly.
When fresh pineapple isn’t available, can you sub canned pineapple?
I haven't tried it with canned pineapple but I would think it would work.
Hi Chris
This looks amazing. I can’t wait to try this. I want to make this shelf stable which requires a vinegar be 5% acidity, which rice vinegar is not. Would it change the taste if I used the same amount of white vinegar.
Also another use would be to make small meatballs and cook them. Then put in a crockpot, pour the jelly over the meatballs and cook on low until the jelly becomes liquified. It is delicious and easy for an appetizer.
Thanks for a great recipe
I think it will still be delicious with white vinegar.
Love your idea with the meatballs! thanks!
Hi, if not using the hot bath method do you let sit in the frig or on the counter for 24 hours
Hi Donna, let it sit out on the counter. It needs that long to "gel". Then refrigerate or freeze.
Thank you, sounds delicious.
Such gorgeous jelly, I love the idea of this over brie for an irresistible starter!
nice recipe
Hot I& Sweet is such a terrific combo! Love spicy stuff, and this jelly looks perfect for me. Thanks!
I love making habanero jelly but never have used pineapple. Great idea! I love the color 🙂
This is one of my favorites, just hand me a big spoon and I'll be a happy camper!
This looks amazing! So handy to have on hand! I will be giving this a try for sure. Thanks for all your wonderful recipes!
Thanks so much Janice, hope you enjoy it!
This looks like a most amazing glaze for grilled meat! I can see it on chicken and pork. It's probably the only way I'll get Bill to ever eat pineapple 😉
The color alone drew me in and that flavor combination must be incredible. Great post and terrific recipe!
I am a little afraid of habaneros, but your strawberry recipe is out of this world, so maybe I will get brave and try this. I love the freezer style because it tastes so fresh.
btw - Here in the OC they carry the certo in the dog food aisle. When I asked why it was there they said they were rearranging the aisles and they didn't know where to put it yet. Go figure.
Try it, Madonna, it's so... good! Just start out with one habanero and go from there. We're not super spicy-taste people but we love this!
In the dog food aisle! Not that's one place I wouldn't have thought to look! 🙂
Heartburn or not this looks yummy and I want to make some.
How many of your recommended Weck tulip jars does this recipe fill?
Hi Candy, this recipe makes 48 ounces of jelly. The jars hold 6 ounces so that would be 8 jars - if you use the Weck Tulip jars.
What a great idea! I love jelly like this. So versatile and of course, delicious. Will be making a batch of this 🙂
Simply gorgeous. You have outdone yourself. I can almost smell the pineapple now. And SO many ways to use it!
I love making homemade jams and jellies! And prefer the refrigerator or freezer method. This flavor sounds amazing Chris! I guess a big thanks to Scott for this one too! Wink!
wow I am drooling terribly...sweet juicy tangy pineapple and hot habanero...a heavenly combo!