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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.
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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Sandra Beebe says
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.
Lindsay @ The Café Sucre Farine says
Hi Sandra, unfortunately powdered and liquid pectin are not interchangeable. We are happy to send the labels!
diana says
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?
Chris Scheuer says
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
Sue says
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
Lindsay @ The Café Sucre Farine says
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!
Judy says
Your recipe looks fantastic! Please send me the pineapple labels, also. I would like to make some for my Texas friends for Christmas/
Lindsay @ The Café Sucre Farine says
Sending them your way, Judy!
Diane Tomlin says
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
Lindsay @ The Café Sucre Farine says
That's great, Diane! Sending the labels your way.
Beth McFadyen says
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.
Chris Scheuer says
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.
Susan says
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!
Lindsay @ The Café Sucre Farine says
Awesome! Sending the labels your way, Susan!
Donald says
I made your strawberry habanero jam. It was fabulous. Now for your pineapple habanero. Please send the label pdf.
Thank you,
Don
Lindsay @ The Café Sucre Farine says
That's great, Don! We will send the labels.
Penny Hope says
Can I use canned pineapple?? And may I please have some of the labels?
Lindsay @ The Café Sucre Farine says
Hi Penny, yes, you can use canned pineapple, just make sure it's well drained. We are happy to send the labels.
michael says
Great recipe Please send labels thank you
Lindsay @ The Café Sucre Farine says
Thanks, Michael! Sending them your way.
Suzanne Travis says
Please send me your printable labels. Thank you.
Lindsay @ The Café Sucre Farine says
Sure, Suzanne!
Emma says
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!
Lindsay @ The Café Sucre Farine says
Awesome! Thanks, Emma! We will send the labels.
Jasumathy Nana says
Thank you for sharing this recipe!
May I please have the free printable labels?
Thank you
J. Nana
Lindsay @ The Café Sucre Farine says
Sure, J Nana!
Cassi says
Wonderful recipe! Would LOVE a copy of the printable labels! Please and thank you 🙂
Lindsay @ The Café Sucre Farine says
Thank you, Cassi! Sending them your way.
Laura says
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!
Lindsay @ The Café Sucre Farine says
That's great, Laura! Sending the labels your way.
Marc Begin says
Can I use cayenne peppers instead of habanero ?
Lindsay @ The Café Sucre Farine says
Yes, you can do that, Marc. You may need to use more since cayenne peppers are milder than habanero peppers.
Jeanne says
I plan to make the jelly today and would love to receive your labels. Thanks for sharing your recipe!
Lindsay @ The Café Sucre Farine says
Sending them your way, Jeanne! Enjoy!
Laurie peterson says
Making this later today , it sounds fabulous! Čould you share your label PDF’s? Thank you!
Lindsay @ The Café Sucre Farine says
Sure, Laurie!
Debbi Gable says
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.
Lindsay @ The Café Sucre Farine says
Sending them your wya, Debbi!
Mary Ellen Stuart says
I would love to have the label please. A group of friends are getting together and making this!
Lindsay @ The Café Sucre Farine says
That's great, Mary Ellen! Sending the labels your way.
Jean says
Just made it It’s is so good. Would love to have you labels for mine thank you for sharing the recipe
Lindsay @ The Café Sucre Farine says
Thanks, Jean! Sending the labels your way.
Candace says
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.
Lindsay @ The Café Sucre Farine says
Sure, Candace!
Claire A Hancox says
I would love to have the pdf for the labels
Thank you.
Lindsay @ The Café Sucre Farine says
Sure, Claire!
Flossie Falencki says
Can you send me the PDF labels please
Lindsay @ The Café Sucre Farine says
Sending them your way, Flossie!
Flossie Falencki says
Can you use strawberries, blueberries, or blackberries instead of pineapple?
Lindsay @ The Café Sucre Farine says
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/
Dawn shorti says
Could I please have the pdf Thank you I made this last year and everyone loves it.
Lindsay @ The Café Sucre Farine says
That's great, Dawn! Sending the labels now.