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Pineapple Habanero Jelly

Habaneros were very hot. You could used a milder pepper.
Print Recipe
Servings 4 1/2 pint jars

Equipment

  • 4 1/2 pint jars

Ingredients
  

  • 3 Habaneros Use gloves when cutting
  • 20 Ounces Pineapple in juice drained
  • ½ Half Yellow bell pepper
  • 2 ½ Cups Sugar
  • ½ Cup Vinegar
  • 2 Tablespoons Fruit pectin Look for in the "canning" aisle

Instructions
 

  • Wash jars, lids, and rims. Place clean jars in boiling water and boil for 10 minutes to sterilize.
  • Wearing gloves, cut habanero ad yellow bell peppers in half and remove the seeds and pulp. Place in food processor or blender. Add pineapple and process until smooth.
  • In large pot, combine sugar, vinegar and pepper mixture. Stir on medium-high heat until it starts boiling. Turn heat down and simmer for 20 minutes.
  • Add fruit pectin and return to boil and cook for 1 minute.
  • Pour into prepared jars, place lid and rims on tightly and place jars in boiling water for 10 minutes. This will create a tight seal.

Notes

Use caution when cutting any peppers. Do not touch eyes, pets or children.