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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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Christina Larsen says
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!
Chris Scheuer says
Awesome! I'll be happy to send you the labels, Christina!
Carol Davidson says
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
Chris Scheuer says
Hi Carol, hope you enjoy them both! The labels are on the way!
Deanna Fink says
THANK YOU FOR SHARING THE RECIPE! I CAN'T WAIT TO TRY IT! I WOULD LOVE YOUR LABELS!
tHANK YOU
Chris Scheuer says
Sure, I'll send them now, Deanna!
Kathie Hall says
Sounds yummy! Could I get the labels, please & Thank You!
Chris Scheuer says
Thanks, Kathie! I'll get the labels off to you now!
Andrea says
Hello! Can Mango be added to this recipe ?
Chris Scheuer says
Hi Andrea, I haven't tried this particular recipe with mango but you might like this one: https://thecafesucrefarine.com/mango-jalapeno-pepper-jelly/
Sally Staples says
Thank you for sharing this recipe and your labels! I love making jams/jellies and was wondering what to do with my Habanero Peppers!
Chris Scheuer says
You're welcome, Sally! This is the perfect way to use those habaneros!
Cay says
This was amazing. I forgot the draining step and it is runny but still tastes delicious! I’d love the labels.
Chris Scheuer says
Yay! That's great, Cay and I'll be happy to send the labels.
Angel says
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.
Chris Scheuer says
Hope you enjoy it, Angel! The labels are on the way!
Vickie says
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
Dee says
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.
Chris Scheuer says
That sounds delicious, Dee! Sending the labels now!
Chris Scheuer says
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!
Karen Moore says
I plan on making the Pineapple Habenaro jelly for Christmas gifts. I would love to add the labels, thank you so much.
Chris Scheuer says
You're welcome, Karen! Enjoy! The labels should be in your email.
Ashley says
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 🙂
Chris Scheuer says
Hope you enjoy it, Ashley! The labels have been sent!
Monica witte says
Love your recipe, can you please send me the labels?
Thank you
Chris Scheuer says
Sure, we'll send them now, Monica!
Lori Demeter says
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!
Chris Scheuer says
Hi Lori, I don't have a chicken stir fry recipe with pepper jelly but that gives me a great idea!
Lauren says
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.
Chris Scheuer says
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.
Marcia says
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
Chris Scheuer says
Hope you enjoy it, Marcia! The labels have been sent!
Lu Lu says
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!
Chris Scheuer says
Thank you so much, LuLu! The labels have been sent 💕
Laurie Stang says
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
Phyllis Headding says
Love , love, love your recipe! Thank you so much for sharing. Would love to have the pdf of the labels and thank you again!
Chris Scheuer says
Thanks, Phyllis! The labels are on the way!
Chris Scheuer says
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!!
Barbara Brightwell says
Making the Pineapple Habanero this weekend. Please send me the PDF label. Thanks!
Barbara
Chris Scheuer says
Sure! Happy jelly making, Barbara!
Ruth says
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.
Chris Scheuer says
You're welcome Ruth, just sent the labels. Hope you enjoy the jelly!
Kayc says
Would appreciate you sharing the labels for the Pineapple Habanero Pepper Jelly.
Also curious about results using canned pineapple.
Thank you!
Chris Scheuer says
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.
Kayc says
Tried these with Del Monte canned pineapple chunks - I cut the bacon into 4 pieces. They were delicious! Also loved the sauce - perfect pairing.
SUSAN Lech says
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
Chris Scheuer says
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!
Stephanie says
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.
Chris Scheuer says
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!
Yvette says
I’m thrilled to have found this recipe. Please forward on those darling labels. Thank you!
Chris Scheuer says
Sure, Yvette! The labels should be in your inbox.
Mandy Kashton says
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!
Chris Scheuer says
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
wendi says
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
Chris Scheuer says
They should be in your email, Wendy! You need exactly 3 cups of the well-drained pineapple.
liz says
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 🙂
Chris Scheuer says
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.