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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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Jane Russell says
Can i get the label pdfs? Can't wait to make this!
Chris Scheuer says
We'll be happy to send them, Jane!
Aimee Turner says
Love this recipe! Have made it many times! Would love to have the label PDF for both labels.
Chris Scheuer says
We'll get the PDF off to you now, Aimee!
Chantal Zavitz says
Made this yesterday and did not thicken, it is syrupy. Any way to save this? Certo was not outdated and followed the recipe exactly. Love the taste but it just flowed off the cracker. Thx for your help
Chris Scheuer says
Hi Chantal, oh no! It's hard to say what went wrong. Your pineapple may have been extra juicy. You can always boil it down a bit to get a thicker consistency but be careful as it will thicken as it cools. You could also follow these directions from the makers of Certo for jam that doesn't thickne: https://www.myfoodandfamily.com/recipe/107820/certo-cooked-jam-jelly-remake-directions
Jamie says
Hi, this recipe looks lovely and love the alteration on a classic red pepper jelly but I love canning and using the hot water bath method. That being said do I have to boil everything for 10 minutes then put it in the water bath for another 10 minutes for it to be successful and safe? Thank you very much for your time;)
Chris Scheuer says
Hi Jamie, I haven't tried this recipe with a hot water bath. I would have to do more testing to be able to advise you on this. I know some of our readers have reported good success with canning this jelly. Perhaps some of them can chime in to this conversation.
Miya says
Can I use a red apple instead of a yellow one? Non of the grocery stores around me sell yellow apples.
Chris Scheuer says
Absolutely! I use yellow so that it blends in with the pineapple but specks of red might be really pretty or you could peel it.
Jodie Bruner says
I finally had a chance to make this and it is sooooo gooood that my husband and I sat and deliberated on what it wouldn't be good on. Alas, we couldn't find anything. We even decided it would be great on an old fashioned peanut butter and jelly sandwich or for that matter, on top of a scoop of vanilla ice cream.
Delicious!
Could you send your labels so I can gift, of course whatever my husband and son don't eat (me too).
Chris Scheuer says
Thanks, Jodie, for taking the time to share your results. I totally agree about the peanut butter and jelly sandwich! The labels should be in your email.
Linda Jones says
I started making Pineapple Habenero Jelly a few years ago, but a different recipe. I’m going to try yours for the holidays, please send me the PDF file for the labels. Thank you, Linda Jones
Linda Harrison says
My sister has made this and says it is delicious! I am planning on making it for Christmas gifts. Your labels are lovely. Could you please send me a printable PDF of the label? Thank you so much!
Chris Scheuer says
Thanks, Linda! The labels should be in your email! Enjoy!
Leila says
Hi this is my first time making anything like this. I’m wondering why I have to put it in the freezer? And how long do I have to put it in the freezer before it can just be in the fridge. I want to give it as gifts but I don’t know what anyone would do with a frozen jelly.
Thank you, Leila
Chris Scheuer says
Hi Leila, you definitely don't HAVE to freeze this jam. It's called freezer jam because it's not canned in a hot water bath so it doesn't have a long shelf life. It's fine at room temperature for several hours and it keeps well in the refrigerator for at least 3-4 weeks. For long-term storage, you would want to keep it in the freezer.
When you give it as a gift, you just want to tell people to keep it refrigerated when not in use. You wouldn't want someone to stick it on a shelf and then try to eat it a few weeks later.
Kim Bane says
I love this recipe and am making it for Christmas gifts this year. I would love to have a copy of your labels. Thanks so much.
Chris Scheuer says
Sure, sending them your way, Kim!
Andrea says
Hi,
I’m making this recipe for christmas gifts!! I will like to have the labels to. My email is: andreitacrojas29@gmail.com
Thank you for the recipe. Looks yummy!
Chris Scheuer says
You're welcome, Andrea! The labels should be in your email!
Morgan says
Please, please add a tip to use gloves when preparing the habaneros! I made this recipe yesterday and my hands were on FIRE for most of the night. I tried a lot of home remedies I found online, including using oil, baking soda, and dish soap on my hands, and nothing worked. I had to go to sleep with my right hand in a cold glass of water and wake up every hour or so to replace the water with colder water as it warmed up. Around 3 am the pain was finally gone. I would hate for anyone else to experience this unnecessarily!
Chris Scheuer says
Thanks for sharing this, Morgan. I haven't had a problem with this although I did make this mistake once of inadvertently rubbing my eye after cutting hot peppers. I have added a note regarding this to the Café Tips.
Debra Ferruzzi says
I have had a similar incident too. Try washing or soaking hands in water. I had to cup milk in my palm and wash my eye. It worked really well!
Debra Ferruzzi says
Sorry not water but milk.
Chris Scheuer says
Thanks, Debra! 💕
Susan says
Hi- I plan on making the Meyer lemon and raspberry marmalade as xmas gifts- can I cook it like regular jam and put it in a hut water bath?
So excited to try this!!
Chris Scheuer says
Hi Susan, these recipes are created as freezer jam recipes. I haven't tested them for safety when used with a water bath. That being said, some readers have used a water bath with the pepper jelly and have reported good success.
Sue says
Thanks for your amazing receipes, its a highlight at the end of my day to read your receipes. I can't buy certo where I live, I do have an abundance of apples so might make own liquid pectin and use jam setting sugar. Any advice??? I would love your labels please, nice gifts for holiday session.
Chris Scheuer says
Hi Sue, I don't have any experience with making my own pectin so I can't really advise you. Not sure where you live but could you order it from Amazon?
I'll be happy to send you the labels!
Phillis Moore says
Thank you for sharing your yummy Pineapple Habanero jam recipe. Would you please send me the labels? Thanks!
Chris Scheuer says
You're welcome, Phillis! Sending the labels now!
Rosalind Lamantia says
I made the jelly this morning and it looks fantastic, exactly like yours. I can't wait to try it. It was a snap to make after the tedious chore of chopping and dicing. Thank you for this great recipe. I can't wait to try some other ones. Could you please send me the label templates? Thanks again.
Chris Scheuer says
Hi Rosalind, I'm so happy you had good results with this jelly. The labels should be in your email!
Patsy says
Please send label for Pineapple Habenero Jelly.
I'm going home after work and making this tonight!
Chris Scheuer says
Sure, the labels have been sent! Have fun, Patsy!
Carol Wightman says
fresh pineapple if hard to get here - can i substitute with either canned or frozen pineapple?
Chris Scheuer says
Hi Carol, you could use either. Just be sure to drain it REALLY well as that's the secret to the jelly setting well.
Jane Andrew says
Have a bunch of habanero peppers in my freezer...do you think I could use these if defrosted and patted dry? Would love the lBel pdf, please!
Chris Scheuer says
Yes, I think that would work fine, Jane! You're right, the secret is to make sure you drain well or pat them dry. The labels should be in your email.
Daniette says
Hi Jane, I left a review a few days earlier, and I failed to mention I used my frozen habaneros from my garden. I simply ran them under hot water to soften them a bit and proceeded from there. Recipe worked perfectly ( I even omitted the bell pepper and added extra habaneros). Enjoy!
Chris Scheuer says
Thanks, Daniette! That's great to know!
Paula Spencer says
Love, love everything about your blog.......especially the recipes!
Most recently your Maple Pecan Scones - over the top!!
This jam is going to be my Thanksgiving “take home” gift.
Please send your labels!!!! Thank you!!!!
Do you have labels for your other Pepper jellies, especially the Cranberry Sirachi and Jalapeno Pepper Jelly?
Chris Scheuer says
Hi Paula, thanks so much for your kind words!
So fun to give this as a Thanksgiving gift!
I do have labels for some of the other pepper jellies but not the cranberry or jalapeno at this time. I may republish them at some point and then make some fun labels.
If you check out the following post, you'll be able to see some of our other pepper jellies that do have labels.
https://thecafesucrefarine.com/jams-and-jellies-to-make-now-and-give-for-gifts/
Lynne Goede says
I'm sorry - I wrote before but not sure I did it correctly. Would you send the Pineapple Habenero label template to me at lynnegoede@gmail.com Your recipes sound fabulous and look great - I love to make homemade gifts for Christmas. Thanks so much!
Lynne
Chris Scheuer says
No problem! Just sent them, enjoy!
Daniette says
I'm new to making this jelly (and fairly new to jams), so I was appreciative to have so many details and explanations.
I made two batches with my garden abundance of habaneros and will definitely make more. It is addicting and we keep thinking of ways to enjoy it (it's really good on fish and shrimp!)
I omitted the bell pepper as I loathe them and the recipe came out perfectly without it. I had only Fuji apples and used those with no issue.
I added 5 habaneros to each batch, and omitted the flakes, and it's only mildly spicy (I like spicy, but not hot, but I knew even 3 habaneros wouldn't give the kick I wanted to balance the super sweet of all the sugar). Next time I'll increase to 8 habaneros a batch at least.
The yield was spot on.
Thanks again for the great recipe--I'll save this one for future use for sure!
Chris Scheuer says
Thanks, Daniette! I appreciate you taking the time to share your review! So happy you enjoyed this jelly!
Janie Berzas says
oh my I cannot wait to try your recipe, look delicious, please send me the pdf for your labels
Chris Scheuer says
Hope you enjoy it, Janie! The labels have been sent.
Walt says
Looking forward to my first attempt at using your recipe to make the habenero pineapple jelly. I will give these as gifts during the holidays.
Thanks for sharing your recipe and labels!
Chris Scheuer says
Sure! Hope you enjoy both the recipe and the labels, Walt!
Veronica says
Thos looks and sounds sooooo gooooood. I am going to make yhis today. Thanks,for sharing and love the scripture. Will you please send me pdf for labels. Thanks again.
Chris Scheuer says
Hope you enjoy it, Veronica! The labels have been sent.
Chris Scheuer says
You're welcome, Veroncia and sure, we'll send the labels now!
Shaunna Macaluso says
I can't wait to make this! Could you send me the pdf as well?
Chris Scheuer says
Sure! Enjoy the jelly, Shaunna!