Friday, September 16, 2011

Habanero-Pineapple Jelly

 Were kicking off Habanero Week with this amazing Habanero-Pineapple Jelly recipe. (courtesy of Finger Licking Foods) This jelly will electrify your taste buds; it's hot & spicy with a sassy side of sweet and tangy. Spread on your morning toast and you'll never look at breakfast the same way again ~.^

[CAUTION: Remember to ALWAYS wear latex or vinyl gloves and protective goggles. The oil from the peppers can burn your skin. Don't touch hands, nose, face when handling peppers.]


2 habanero's orange peppers (which ever color you like)

1/4 cup chopped orange bell peppers

1 cup of cubed pineapples

1/4 apple cider vinegar

2 tbsp lemon juice

1 cup of sugar

*Pectin*- Each Pectin box has there own set of directions. For this recipe we used Pomona's Universal Pectin. According the directions use: 1 1/2 tsp of pectin powder and 2 tsp of calcium water.


1) Chop up habanero's and Bell Pepper [ Remember to wear gloves & goggles ^~^ ]

2) In a blender, combine, habanero's, bell pepper, pineapple and cider vingear, and lemon juice. Blend until it looks like smoothy.

3) Pour in a small pot, and bring to a boil on high medium heat. When contents are bubbling then add pectin and calcium water.

4) Stir, the mixture should start to thicken. Once mixture seems thick, switch to medium heat and keep stirring.

5) Once mixture reach jelly like consistency turn off heat and let it cool.

6) When cool transfer jelly to jar and refrigerate.

-Make 12 oz

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