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!
Sandra Cohen says
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!
Chris Scheuer says
Thank you, Sandra! I'm so happy you've had success with our recipes! The labels should be in your email.
PAT Chappell says
I would love these super cute labels. Thanks much!
Chris Scheuer says
Thanks, 💕 I'll send them now!
connie bonner says
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.
Chris Scheuer says
Thanks, Connie! I'll send you the labels now!
Carol Abe says
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
DeDe Waldmann says
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.
Chris Scheuer says
I'll be happy to send them DeDe!
Chris Scheuer says
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.
Beth says
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
connie bonner says
The original recipe called for 4 cups of diced, drained pineapple. Hope this helps.
Chris Scheuer says
Hi Beth, I'm going to make this again today for gifts. I will weigh the drained pineapple and let you know.
Chris Scheuer says
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.
Viv says
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.
Chris Scheuer says
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.
Sandy says
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.
Chris Scheuer says
Thanks so much, Sandy! I'll email them to you now! Enjoy!
Annelise says
May I please have labels!
Thank you
Annelise
Chris Scheuer says
Sure, they're on the way, Annelise!
Tammy says
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.
Chris Scheuer says
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.
Leslie Brish says
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
Chris Scheuer says
Done! Enjoy!
Lynda says
Hi Chris,
I would love these labels! I will be making this next week. Looks so good! Thank you,
Lynda
Chris Scheuer says
Sure, they're on the way, Lynda!
Dixie says
Somehow missed this recipe the first time around. So glad you posted it again. Love to have the pdf for the labels.
Take care.
Chris Scheuer says
Sure! I'll get them off to you now, Dixie! Enjoy! 💕
Carol says
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.
Chris Scheuer says
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!
Ellen E Wright says
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!
Chris Scheuer says
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!
Leslie Brish says
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!
Chris Scheuer says
Thanks, Leslie! How fun to have your own habanero plant! I'll send the labels now!
Jacky Bronson says
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
Chris Scheuer says
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!
Giselle Holloway says
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.
Chris Scheuer says
Hi Giselle, this will make great gifts for Thanksgiving! The labels are on the way!
Claire Van Allen says
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
Chris Scheuer says
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!
Abeda says
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
Chris Scheuer says
Hope you enjoy it, Abeda! I'll send the labels now!
Mac says
Looking forward to making your Pineapple Habanero Jelly for some zing on a charcuterie slate.
Would love to have the labels!
Thanks!
Chris Scheuer says
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.
Deb says
Thanks Chris - you inspired my trip to the farmers' market today!!
I would love to use your labels please - they are so pretty!
Thanks!!
Chris Scheuer says
That's so fun, Deb! I'll send you the labels now!
Peggy Valletta says
Chris, I would love to receive the pretty labels!
Chris Scheuer says
Sure, they on the way, Peggy!
Ems says
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
Chris Scheuer says
That's awesome, Ems! And how sweet of you to think of her! I'll send the labels now!
Nancy says
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!
Chris Scheuer says
See, your wish is my command, Nancy! 😂 I'm so happy for the timing and will send the label PDFs now!
Judy Wilson says
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.
Chris Scheuer says
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.