4.8 from 15 votes
Pineapple Habanero Pepper Jelly
Pineapple Habanero Pepper Jelly
Prep Time
25 mins
Cook Time
5 mins
Total Time
30 mins
Sweet and spicy, this Pineapple Habanero Pepper Jelly is delicious with cheese and makes a wonderful grilling glaze for poultry, seafood and pork.
Course: Appetizer, Jams & Jellies
Cuisine: American
Servings: 204 1 teaspoon servings
Calories: 21 kcal
Author: Chris Scheuer
  • 1-3 orange habanero peppers seeded and finely chopped
  • 1 orange bell pepper seeded and finely chopped
  • 4 cups finely chopped fresh pineapple, drained
  • 1 teaspoon crushed red pepper flakes
  • 1 cup rice vinegar*
  • 5 cups granulated sugar
  • 6 ounces Certo liquid fruit pectin 2 packs
  1. Place finely chopped habaneros, bell pepper, pineapple and crushed red pepper flakes in a large pot. Add vinegar and bring to a boil. Boil for 2 minutes.

  2. Add sugar and stir until dissolved.
  3. Add Certo and bring to a rolling boil. Cook for 2 minutes, stirring continuously.
  4. Remove pot from heat and skim off any foam on the surface.
  5. Ladle jelly into clean jars leaving 1/2-inch space at the top. (this will allow for expansion in the freezer.)
  6. Cover with lids and allow the jelly to sit for 24 hours, then place in freezer.
  7. If using hot water bath method, cover jars and immediately proceed with water bath canning method. Jelly may take 24 hours to set.

Recipe Notes

See Café tips for more detailed instructions and extra tips. 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. 

*If canning with a hot water bath, use regular distilled vinegar instead of rice vinegar.

Nutrition Facts
Pineapple Habanero Pepper Jelly
Amount Per Serving
Calories 21
% Daily Value*
Potassium 4mg0%
Carbohydrates 5g2%
Sugar 5g6%
Vitamin A 20IU0%
Vitamin C 2.4mg3%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.