Cranberry Pineapple Habanero Jelly

Cranberry pineapple habanero jelly brings festive red color, fruit sweetness and serious pepper heat to a holiday board. This recipe combines cranberry juice blend with undrained crushed pineapple and finely chopped habaneros, making about 6 half pints for readers who enjoy a spicy spread.

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More pepper jellies

• Red Pepper Jelly
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Ingredients for cranberry pineapple habanero jelly

Measure everything before you turn on the stove. The sugar goes into its own bowl because you will add it all at once after the fruit mixture reaches a full rolling boil.

• 2 cups 100% cranberry juice blend
• 1 can (8 oz) crushed pineapple in juice, undrained
• 1/2 cup apple cider vinegar, 5% acidity
• 2 habanero peppers, seeded and very finely chopped
• 1 package (1.75 oz) powdered fruit pectin
• 5 cups granulated sugar, measured into a separate bowl

Keep the pineapple juice from the can with the crushed fruit. The recipe uses both, so draining the pineapple would change the mixture before it reaches the pot. Check the vinegar label for the specified 5% acidity, and keep the powdered pectin ready with the ingredients that go in first.

Prepare the peppers before heating the pot

Wear gloves while seeding and very finely chopping the habaneros, and keep your hands away from your eyes. Finish this task before starting the boil so you can give the pot your attention when constant stirring begins.

The fine chop matters to the finished texture. Take care with the pieces before adding them to the fruit mixture; larger chunks would leave more noticeable pieces of pepper in a spoonful. Removing the seeds is part of this recipe, although the finished jelly is still intended to be seriously spicy.

Have the sugar ready for the rolling boil

This recipe has a clear order: the powdered pectin joins the juice, pineapple, vinegar and peppers first. The sugar waits until that mixture reaches a full rolling boil. Keeping its measured bowl beside the stove lets you add it in one go without stopping to measure while the pot is boiling.

Pay attention to when you start timing. The exactly 1 minute hard boil begins after the sugar has been added and the mixture has returned to a full rolling boil. Adding the sugar and immediately starting the timer would skip that return to the boil.

If you want the same habanero heat with a sweeter, berry flavor, try our strawberry pineapple habanero jelly .

When cranberry season is over, our mango pineapple habanero jelly keeps the same sweet heat going with ripe mango.

Cook and jar the jelly

• Combine the cranberry juice blend, crushed pineapple with its juice, apple cider vinegar, very finely chopped habaneros and powdered fruit pectin in a large heavy pot.
• Bring to a full rolling boil over high heat, stirring constantly.
• Add all 5 cups of sugar at once. Return to a full rolling boil and boil hard for exactly 1 minute. Remove from the heat and skim.
• Ladle into hot half pint jars, leaving 1/4 inch headspace. Wipe the rims, then add lids and bands.
• Process in a boiling water canner for 10 minutes, adding 5 minutes above 1,000 feet. Allow 24 hours for setting.

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Give the jelly time to set

The recipe lists 45 minutes of preparation and cooking work, plus 24 hours for setting. Plan around that setting period when making it for a holiday board. A freshly filled jar has not yet had the full setting time given in the recipe.

The crushed pineapple stays in the jelly, so expect visible fruit rather than a completely clear spread. Very finely chopped pepper will also remain in the mixture. Those details help distinguish the finished texture from a jelly made with strained juice alone.

Bring it to the board and keep track of opened jars

Serve the jelly as the sweet, spicy element on your holiday board. Its red color suits the setting, while the pineapple gives the spread visible texture. Make its habanero heat clear to anyone choosing a spoonful, especially when several spreads are offered together.

The recipe states that sealed jars keep for 1 year. Refrigerate opened jars for up to 1 month, and keep track of when each jar was opened. The batch makes about 6 half pints, so keep the approximate yield in mind as you prepare your jars.

For related fruit and pepper combinations, try our cranberry pineapple jalapeno jelly , pineapple habanero jelly or cranberry orange jalapeno jelly .

Before you start a batch

Does this recipe use whole cranberries?

No. It calls for 2 cups of 100% cranberry juice blend. The crushed pineapple supplies the fruit pieces; whole cranberries are not included.

Can I use liquid pectin instead?

The supplied recipe specifies a 1.75 oz package of powdered fruit pectin and gives no liquid pectin variation. Follow the powdered pectin method and its stated ingredient order.

Can I reduce the sugar?

This recipe provides 5 cups of granulated sugar and no reduced sugar option. Keep that measured amount for this version rather than changing the formula.

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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