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Pineapple Habanero Pepper Jelly (Canning/Preserving)

By Yvonne Tremblay

Pineapple Habanero Pepper Jelly (Canning/Preserving)

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

Author of 250 Home Preserving Favorites, Yvonne Tremblay, says you could also use Scotchbonnet 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.


12 cup          finely minced habanero peppers                           125 mL

114 cups       frozen pineapple juice concentrate, thawed          300 mL

114 cups       water                        300 mL

12 cup          white vinegar            125 mL

6 cups           granulated sugar            1.5 L

2                   pouches (each 3 oz/85 mL)  liquid pectin             2

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 14 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 (for details, see page 20). 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