Mango Pineapple Habanero Jelly

This mango pineapple habanero jelly cooks crushed pineapple, finely diced ripe mango and two habaneros into something tropical, sweet and properly hot. The fruit comes through first and the pepper heat builds right behind it. It suits anyone with a water bath canner and an afternoon free, since one batch makes about 6 half pints to keep in the pantry or hand out.

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More pepper jellies

• Red Pepper Jelly
• Pineapple Habanero Jelly
• Pineapple Mango Jalapeno Jelly
• Cranberry Pineapple Habanero Jelly
• All our jams and jellies

What goes into the pot

• 1 can (20 oz) crushed pineapple in juice, undrained
• 1 cup finely diced ripe mango
• 2 habanero peppers, seeded and very finely chopped (wear gloves)
• 3/4 cup apple cider vinegar (5% acidity)
• 1 package (1.75 oz) powdered fruit pectin
• 5 1/2 cups granulated sugar, measured into a separate bowl

Two things to sort out before the stove goes on

First, the sugar. The recipe asks you to measure all 5 1/2 cups into a separate bowl, and there is a good reason for it. In step 3 the sugar goes in all at once while the pot is at a hard boil. If you are scooping cup after cup at that moment, the boil drops, the timing drifts and you lose track of that one minute that matters most. Have the bowl sitting right next to the stove.

Second, the habaneros. Put on gloves before you cut them, pull out the seeds and chop the flesh very finely. Habanero oil clings to skin and finds its way to your eyes hours later, so keep the gloves on until the board and knife are washed. Fine chopping also spreads the heat evenly, so no one bites into a single fiery chunk.

Why the mango has to be tiny

Dice the mango very small. Small pieces stay suspended through the jelly as it sets, giving you little gold flecks in every spoonful. Larger cubes tend to drift up and crowd the top of the jar instead of staying spread through it. Aim for pieces roughly the size of the crushed pineapple and the two fruits will sit together nicely.

How to make mango pineapple habanero jelly

• Combine the pineapple with its juice, the mango, habanero, vinegar and pectin in a large heavy pot. A heavy pot holds heat steadily and is less likely to scorch the sugar later, and a large one gives the jelly room to foam up.
• Bring to a full rolling boil over high heat, stirring constantly. A full rolling boil is one that keeps bubbling even while you stir. If stirring knocks it down, it is not there yet.
• Add all the sugar at once, return to a full rolling boil and boil hard for exactly 1 minute. Remove from the heat and skim off the foam. Start counting only once the boil is back to rolling, and use a timer instead of guessing.
• Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands. A clean rim matters here, because a smear of sticky jelly can keep a lid from sealing.
• Process in a boiling water canner for 10 minutes, adding 5 minutes if you live above 1,000 feet.

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Getting a clean set without worry

The most common panic with pepper jelly is opening the canner, seeing loose, syrupy jars and assuming the batch failed. Give it time. This jelly needs about 24 hours to set, so leave the jars alone overnight and judge them the next day.

Skimming also makes a visible difference. The foam that rises during the hard boil is mostly trapped air. Left in, it shows up as a cloudy layer at the top of each jar. A few passes with a metal spoon right after you pull the pot off the heat leaves the jelly bright and clear, with the mango and pepper flecks easy to see.

Opening a jar and keeping the rest

When you open the first jar after the 24 hour set, give it a look before you dig in. The mango and pepper should be spread through the jelly in small flecks, and the color should be a glossy gold. Taste a little on its own first. The sweetness of the mango and pineapple comes first, then the habanero builds behind it and lingers for a moment after you swallow.

Sealed jars keep for 1 year, which makes this a handy batch to have in the pantry for gifts and last minute guests. Write the date on each lid when the jars come out of the canner so you always know which one to open first. Once a jar is opened, keep it in the refrigerator and use it within 1 month.

If you like this one, try the milder pineapple mango jalapeno jelly , the berry version in our strawberry pineapple habanero jelly , or the holiday friendly cranberry pineapple habanero jelly . For something with ginger in place of chiles, there is also our pineapple ginger jam .

Questions about this jelly

Do I drain the crushed pineapple?

No. The can goes in undrained. The juice is part of the liquid the pectin and sugar are balanced against, so pouring it off would change how the jelly sets.

How hot is it really?

Two habaneros spread through about 6 half pints gives a heat you will definitely notice, but the fruit and sugar keep it from being harsh. Removing the seeds, as the recipe says, keeps the heat in check without losing the fruity habanero flavor.

Can I use less sugar?

This recipe calls for the full 5 1/2 cups together with regular powdered pectin, and the whole method in step 3 is built around adding that amount at once. Sugar is part of what makes this kind of pectin gel, which is why the amount stays as written. If you want a less sweet jelly, look for a recipe written specifically for a reduced sugar pectin.

Does altitude change anything?

Yes, the processing time. Add 5 minutes to the 10 minute water bath if you live above 1,000 feet.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us