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Habanero Pineapple Jam
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
765 minutes
Create zesty homemade pineapple habanero jelly with fiery habaneros, cider vinegar, pectin, and a secret touch of sweet carrots.
Ingredients:
  • 1 (20 ounce) can crushed pineapple
  • 6.5 cups white sugar
  • 1.5 cups apple cider vinegar
  • 0.5 teaspoon salt
  • 1 red bell pepper, minced
  • 12 habanero peppers - stems and membranes removed, minced
  • 1 cup shredded carrots
  • 0.75 cup powdered fruit pectin, or more to taste
Instructions:
  • Strain pineapple thoroughly, saving 1/2 cup of pineapple juice.
  • Check eight 1/2-pint jars for cracks and rings for rust, throwing away any damaged ones. Clean new lids and rings in warm soapy water. Sterilize jars and lids in boiling water for approximately 5 minutes, then remove and set on a kitchen towel or wooden board.
  • Combine sugar, apple cider vinegar, and salt in a large pot over medium heat until sugar dissolves. Bring to a boil and stir in pineapple, reserved juice, bell pepper, habanero peppers, and carrots. Boil rapidly for 5 minutes while stirring constantly.
  • Gradually sprinkle in powdered pectin, fully incorporating after each addition. Let the jam simmer for 5 minutes while stirring continuously. Take it off the heat and pour into sanitized jars, leaving a 1/4 inch space at the top. Clean any spills on the jar rims with a damp paper towel.
  • Secure the lids tightly on the jars. Submerge the sealed jars in boiling water for 5 to 10 minutes. Carefully take out the jars from the boiling water and place them on a kitchen towel or wooden board. Let them cool completely for 12 to 24 hours. Listen for the satisfying popping sound as the jars seal properly.

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