Pineapple Habanero Jelly

This pineapple habanero jelly is the pepper jelly you already know, with habanero in place of the milder peppers. It is sweet first, then hot, and it is made for spooning over a block of cream cheese with crackers.

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More pepper jellies

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

One batch makes about 6 half pints, enough to keep a few and give a few away. If you already make our red pepper jelly , the method will feel familiar. Only the fruit and the heat level change.

The usual complaint with homemade pepper jelly is that it never sets and stays runny in the jar. That almost always comes down to the boil, so we cover it before you start.

What goes into pineapple habanero jelly

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

Keep the pineapple juice in the pot. It is part of the liquid the pectin is counting on, so draining the can throws off the set. The red bell pepper is mostly there for color, so little red flecks show through the golden jelly.

Check the label on your vinegar. You want apple cider vinegar at 5% acidity, which is the standard strength sold for canning and pickling.

How to keep the jelly from staying runny

Powdered pectin needs a full rolling boil, meaning a boil that keeps bubbling hard even while you stir. A gentle simmer will not do it. Bring the fruit, peppers, vinegar and pectin to that boil first, then add all of the sugar in one go.

Once the sugar is in, wait for the pot to return to a full rolling boil and only then start timing. Boil hard for exactly 1 minute. Set a timer, because guessing is how batches end up as syrup.

Measuring the sugar into its own bowl ahead of time lets you dump it in fast instead of scooping cup by cup while the pot cools. Give the jars the full 24 hours to set, too. Pepper jelly often looks loose when the jars first come out of the canner and firms up overnight.

Handling habaneros without regret

Habaneros are far hotter than jalapeños, and the oils stick to your skin. Wear gloves while you seed and chop, and keep your hands away from your eyes until the gloves are off. The seeds and white ribs hold a lot of the heat, so removing them keeps the jelly hot without being brutal.

Start with 2 habaneros on your first batch. If it ends up spicier than you like, serve it with more cream cheese, which softens the bite on every cracker.

For a fruity jar with the same jalapeno kick, try our pineapple jalapeno jelly made with canned crushed pineapple.

If habanero is too hot for your crowd, our pineapple ginger jalapeno jam brings a milder heat with fresh ginger.

Our cranberry pineapple habanero jelly adds cranberry juice blend to the pineapple and habanero combination.

How to make pineapple habanero jelly

• Combine the pineapple with its juice, habanero, bell pepper, vinegar and pectin in a large heavy pot.

• Bring to a full rolling boil over high heat, stirring constantly.
• Add all the sugar at once, return to a full rolling boil and boil hard exactly 1 minute. Remove from the heat and skim off any foam.

• Ladle into hot half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands.

• Process in a boiling water canner for 10 minutes (add 5 minutes above 1,000 feet). Let the jars set for 24 hours.

Use a pot that looks too big. Once the sugar goes in, the mixture foams up a lot, and a large heavy pot keeps it from boiling over and scorching on the bottom.

Ways to serve it and change the heat

The classic way is to unwrap a block of cream cheese, set it on a plate and spoon the jelly over the top with crackers on the side. It also works as a glaze brushed on chicken, pork or shrimp near the end of cooking, or stirred into a little warm water as a quick dipping sauce.

If habanero is too hot for your crowd, the cranberry pineapple jalapeno jelly keeps the pineapple and brings the heat down. You can also stay at the low end of the range with 2 habaneros and seed them carefully.

How long the jars keep

Sealed jars keep for 1 year in a cool, dark cupboard. Once you open a jar, keep it in the fridge and use it within 1 month.

Any jar that did not seal after processing should go straight into the fridge and be treated like an opened jar. There is no reheating needed. Serve it straight from the jar, or warm a spoonful gently if you are using it as a glaze.

More sweet heat for the pantry: for the holidays, make the cranberry jalapeno pepper jelly or a batch of spiced Christmas jam to round out a gift basket.

Pineapple habanero jelly questions

Can I cut down the sugar?

Not with this pectin. Regular powdered pectin needs the full amount of sugar to set, and less sugar usually means a runny jelly. If you want less sugar, look for a recipe written for low or no sugar pectin and follow it as written.

Can I skip the water bath and just refrigerate it?

Yes, if you plan to eat it soon. Skip the canner, let the jars cool, and store them in the fridge, using them within the same 1 month window as an opened jar. Only processed, sealed jars are shelf stable.

My jelly is still loose the next day. What now?

Give it the full 24 hours before you decide, since pepper jelly can keep firming up. If it is still loose after that, it most likely did not reach a true rolling boil or was not boiled the full minute. It still tastes great as a glaze or sauce.

Can I use jalapeños instead of habaneros?

You can, and you will get a much milder jelly. Keep the total amount of chopped pepper about the same so the balance of fruit, vinegar and pectin stays where it should be.

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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