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Habanero Pineapple Jelly

Source of Recipe


From "Blue Ribbon Canning" by Linda J. Amendt



List of Ingredients



• 5 to 6 habanero peppers, seeded, de-ribbed, and coarsely chopped
  
• 2 red bell peppers, seeded, de-ribbed, and coarsely chopped
  
• 1 orange bell pepper, seeded, de-ribbed, and coarsely chopped
  
• 1 can (8 ounces) juice-packed pineapple tidbits, drained
  
• 1 cup white vinegar
  
• 1 box (1.75 ounces) powdered pectin
  
• Juice of 1 lemon
  
• 4 cups granulated sugar
  






Instructions



1. In a blender or food processor, combine the habanero peppers, red and orange bell peppers, and drained pineapple tidbits. Process until very finely chopped.
   
   
2. In an 8-quart stainless steel stockpot, combine the pepper mixture and vinegar and bring to a boil over medium-high heat, stirring frequently.
   
   
3. Add the pectin and lemon juice to the pepper mixture. Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. Add the sugar and stir until completely dissolved. Return the mixture to a full rolling boil, stirring constantly. Boil for 1 minute, stirring constantly. Remove the pot from the heat and skim off any foam.
   
   
4. Ladle the jelly into hot jars, leaving ¼-inch headspace. Remove any air bubbles. Wipe the jar rims and threads with a clean, damp paper towel. Apply hot lids and screw bands.
   
   
5. Process 4-ounce, 8-ounce, and pint jars in a water bath canner for 10 minutes. Remove from the water bath canner and let cool for 12 to 24 hours. Check the seals and remove the screw bands. Store jars in a cool, dry, dark place for up to one year.
   
   
   Makes six to seven 8-ounce jars