Recipe: Pineapple Habanero Pepper Jelly

Habanero jelly makes a colourful appetizer for those who like a little spice

Credit: Courtesy Robert Rose Inc.

Habanero jelly makes a colourful appetizer for those who like a little spice

This pretty and potent jelly uses habanero peppers, named after the Cuban city La Habana (Havana in English)

You could also use Scotch bonnet peppers. Both peppers come in a variety of solid and variegated colors – red, orange, yellow and green.


  • Wear latex gloves while chopping hot peppers, and be careful not to touch your eyes, mouth or skin.
  • As you skim off foam, there is a tendency to remove the minced pepper pieces along with it. To prevent the loss of the peppers, spoon the foam into a mesh sieve and rinse with hot water. Blot well with paper towels and return peppers to the pot.


  • 1/2 cup (125 ml) finely minced habanero peppers    
  • 1 1/4 cups (300 ml) frozen pineapple juice concentrate, thawed
  • 1 1/4 cups (300 ml) water    
  • 1/2 cup (125 ml) white vinegar    
  • 6 cups (1.5 l) granulated sugar    
  • 2 pouches (each 3 oz/85 ml) liquid pectin


  1. In a large, deep, heavy-bottomed pot, combine habaneros, pineapple juice concentrate, water, vinegar and sugar. Bring to a boil over high heat, stirring constantly. Reduce heat and simmer, covered, for 20 minutes, stirring occasionally.
  2. Remove lid. Increase heat to high and bring to a full boil, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly.
  3. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers.
  4. Ladle quickly into sterilized jars to within 1/4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just until fingertip-tight.
  5. Process jars in a boiling water canner for 10 minutes.
  6. Transfer jars to a towel-lined surface and let rest at room temperature until set. Check seals; refrigerate any unsealed jars for up to 3 weeks.

Makes about five 8-ounce (250-ml) jars.

Excerpted from 250 Home Preserving Favorites by Yvonne Tremblay © 2010 Robert Rose Inc. Reprinted with permission. All rights reserved.