This post may contain affiliate links. For more information, see our privacy policy.
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
-
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.
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.
The Café Sucre Farine is a participant in the Amazon Affiliate Program. Affiliate programs are designed to provide a means for sites to earn advertising fees by advertising and linking to products on Amazon. The price you pay as a consumer does not change, but if you make a purchase through one of our links, we receive a small commission - and we continue delivering delicious recipes to you!
Laurie P. Monypeny says
Please send the labels. Thanks-
Chris Scheuer says
Sure, I'll send them now Laurie!
Tammy Stahl says
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.
Chris Scheuer says
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.
Susan Shortill says
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!!
Chris Scheuer says
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!💕
Andrea B says
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!!!
Chris Scheuer says
Thanks, Andrea!
Cheryl says
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!
Chris Scheuer says
Thanks, Cheryl!
Jonah Maple says
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?
Chris Scheuer says
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.
Tracy L Brookshire says
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?
Chris Scheuer says
Hi Tracy, it will keep well in the refrigerator for at least 3 weeks.
Michelle says
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.
Chris Scheuer says
Thanks so much, Tracy!
Antonia Van Vliet says
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?
Chris Scheuer says
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.
Andreya says
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!
Andreya says
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?
Chris Scheuer says
Hi Andreya, definitely drain it after you process it.
Aileen says
Wanting to try this recipe with water bath canner, is it in a waterbath for 5 minutes? Thank you!
Chris Scheuer says
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.
Valinda says
It is incredible! I used a water bath for 10 minutes and it turned out perfect,
Chris Scheuer says
Awesome! Thanks for sharing your results, Valinda!
Shelly Agnew says
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.
Chris Scheuer says
Hi Shelly, not sure what went wrong. It's hard to say without having been right there in the kitchen with you.
Sandra says
Absolutely delicious!!! Love the kick and sweetness. Christmas gift for my co-workers 🙂
Chris Scheuer says
Awesome! Thanks for sharing your results, Sandra!
Sharon Petch says
Would canned pineapple work?
Chris Scheuer says
It should (drain it very well) but I don't want to say for sure because I haven't tested this myself.
loren says
I use canned crushed pineapple every time, just drain it very well.
loren
Chris Scheuer says
Thanks, Loren!
Lina Sormin says
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
Chris Scheuer says
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.
Thessa Churillo says
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?
Chris Scheuer says
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.
April says
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?
Chris Scheuer says
Honestly, you won't know there are bell peppers in this jam. It all kind of blends together!
Dewalae says
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!
Chris Scheuer says
Thanks, Dewalae!
Meg says
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.
Chris Scheuer says
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.
Meg says
Thank you so much, I will keep checking back. I can’t wait to try this again.
Sandra Olden says
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.
Chris Scheuer says
Thanks, Sandra!
Renee says
Thanks for this! Do you use low-sugar or "regular" pectin?
Kathleen Andrews says
Why does this have to be frozen ,i have never froze jelly before .
Chris Scheuer says
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.
Scott says
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
Chris Scheuer says
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.
Jeremy Davis says
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?
Chris Scheuer says
Not this recipe. You would need to find a recipe that is specifically made for strawberries.
Barbara Hughes says
I have freezer pectin, not liquid....how can I modify?
This is my first try
Chris Scheuer says
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.
Emylee says
Bell peppers range in size. If the ratio being off can cause it to not set should the bell pepper be measured differently?
Chris Scheuer says
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!
LaNeshia Chaney says
Hi,
Will using one less cup of sugar cause the jelly to not set?
Thanks
Chris Scheuer says
Hi Laneshia, yes, any variation from the recipe can cause it to not set.