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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
What we're listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
Sweet and spicy, this Pineapple Habanero Pepper Jelly is delicious with cheese and crackers. It also makes a wonderful grilling glaze for poultry, seafood and pork.
- 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
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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.
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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.)
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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.
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Add Certo and lemon juice and bring the mixture back to a rolling boil. Cook for exactly 1 minute, stirring frequently.
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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.)
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Cover with lids and allow the jelly to sit for 24 hours, then place in freezer.
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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.
Read the Café tips above in the post for lots of important tips to ensure success when making this jelly.
Recipe adapted from Genius Kitchen.
Makes 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.
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Theresa Croskrey says
Hey! Could I use ghost peppers instead of habaneros? Could I please get the pdf for labels, also?
Chris Scheuer says
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.
MaryAnn Snelgrove says
This sounds amazing! I would love a copy of the labels please. Thank you!
Chris Scheuer says
Sure, Mary Ann!
Christina says
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!)
Chris Scheuer says
Thanks, Christina! We are happy to send the labels.
Mary Diver says
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.
Chris Scheuer says
Thanks for the kind comment, Mary! I hope you enjoy the jam.
Diane Hong says
Hi there! Making this today; it looks delicious. Would you mind sending me the label.pdf?
Thank you!
Chris Scheuer says
Sure, Diane!
Maureen says
Could you please send the labels
Chris Scheuer says
Sure, Maureen!
Chris Scheuer says
Hi Maureen, the labels were not able to be delievered. Could there be an error in your email address?
Paula says
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.
Chris Scheuer says
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/
Laury says
Is the drained pineapple juice added to the jelly or just the drained pineapples?
Thank you
Chris Scheuer says
Hi Laury, just use the drained pineapple. You can use the juice for something else.
Ryan Trapani says
Does the drained pineapple juice get added to the mixture?
Chris Scheuer says
Hi Ryan, no, the juice is not used. If you add it, the jelly won't set. Use the juice for something else.
Margaret says
Please send labels for the pineapple-habanero jelly.
Thank you so much.
Chris Scheuer says
Sure, Margaret!
Leigh says
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.
Chris Scheuer says
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
Carol says
Hi, Looking forward to making this. Can you please send the label .pdf. Thanks,
Chris Scheuer says
Sure, Carol!
Sandy overholt says
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.
Chris Scheuer says
Sending them your way, Sandy!
Katley says
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!
Chris Scheuer says
Sending them your way, Katly!
Katley says
I would love pdf for labels. I plan to make this recipe this week!
Chris Scheuer says
Sure, Katley!
susie says
This looks wonderful! Pleaee send labels and thanks for sharing the recipe, resources and pretty packaging.
Chris Scheuer says
Sure, Susie!
NikkiB says
Could you please send me the labels. I made a batch last night and can not wait to try it today.
Chris Scheuer says
Sure, Nikki!
Peggy Nelson says
Could I get Free Printable Labels too. Made today DELICIOUS !
Kristine Stebner says
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!
Tammy says
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.
Chris Scheuer says
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.
Chris Scheuer says
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.
Elly says
I would like the labels please.
Chris Scheuer says
Sure, Elly!
louise says
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!
Chris Scheuer says
Thanks for letting us know, Louise! We will send the labels.
Fran says
Could you send me the pfd from the pineapple haberno pepper jelly labels . Please . Thank you
Chris Scheuer says
Sure, Fran!
Bonnie says
Hi, I am looking forward to making the pineapple habanero jelly. Could you please send me the pdf for the labels? Thankyou.
Chris Scheuer says
Sure, Bonnie!
Seba says
Do you need to peel the apple?
Chris Scheuer says
No, you do not need to peel the apple. Enjoy, Seba!
Marla Rush says
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!!!
Chris Scheuer says
That's awesome, Marla! Sounds delicious! We will send the labels your way.
Dawn says
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
Chris Scheuer says
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.