Pineapple Habanero Jam Recipes

HABANERO PEPPER JAM - THE RECIPE

Steps:

• Add the habanero peppers to a food processor and pulse them until they are very finely chopped. Do not overdo it or you'll wind up with a puree.
• Scoop out the peppers and add to a large pan.
• Add sugar, vinegar, lemon juice, and salt.
• Bring to a boil then reduce heat to low and simmer for about 10 minutes.
• Return heat to high and bring mixture to a rolling boil. Stir in pectin and boil for 1 minute, stirring constantly. Remove from heat.
• If using food coloring, add it now and stir.
• Ladle jam into sterilized jars and cover.
• Process jars in a boiling hot water bath for 10 minutes.
• Remove and let cool overnight.

SURE.JELL FRESH PINEAPPLE JAM

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.
• Peel and core pineapples. Finely chop or grind fruit. Measure exactly 4-1/2 cups prepared pineapple into 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

PINEAPPLE HABANERO JAM

Steps:

• Pour pineapple in a strainer and let drain for 10 minutes, stirring occasionally and pressing gently to remove extra juice (do not press completely dry). Save juice for another recipe.. In a large 2-quart microwave-safe glass bowl, combine all ingredients except pectin. Cover bowl tightly with microwavable plastic wrap.. Microwave on high for 2 minutes. Carefully pull back plastic wrap, avoiding steam. Stir and scrape sides of bowl with rubber spatula and re-cover with plastic wrap. Repeat for 2 more minutes. Stir and scrape sides.. Repeat in 1-minute intervals for another 2 to 4 minutes or until jam froths up (boils) and starts to thicken, stirring and scraping sides in between each interval. Check jam temperature using an instant-read thermometer.. When the thermometer reads 210 degrees, quickly stir in liquid pectin. Microwave for another 1 to 2 minutes until jam froths up.. Remove from microwave and gently stir for 5 minutes to distribute fruit. Ladle into clean, freezer-safe glass jars or plastic containers, leaving ½-inch of space at the top. Cool for 1 hour on the countertop, then seal with an airtight lid. Place in refrigerator overnight to set.. Keep refrigerated and consume within 3 weeks or store in freezer up to 1 year (thaw overnight in refrigerator).

PINEAPPLE HABANERO JAM

Steps:

• I had previously screwed around with a pineapple-hab jam until the recipe was perfect... then I moved and can no longer find my notes. This is me starting from scratch again. One lesson I learned from prior attempts was that fresh pineapple just doesn't seem to set very well. I had to cook the crap out of it and add a bunch of lemon juice before it would play nicely with the pectin. Canned pineapple on the other hand seems to set perfectly well. Although I prefer fresh ingredients over canned, it just wasn't worth the hassle. You will need to sterilize your jars. The recipe will make approximately 10 half pint jars or the equivalent (sterilize extra for unexpected excess). The jars need to be hot from the sterilizing process when you fill with jam. Put the sealing lids in boiling water near the end of the process and remove individual lids as required. Seed, de-vein and roughly slice the orange pepper. Seed and de-vein the habaneros. I like to leave the veins and seeds from 2-3 habs intact to increase the heat. If you want to tone the heat down a little then leave all seeds and veins out or decrease the number of peppers a bit. If you REALLY want to tone the heat down... well why the hell are you making this jam? This isn't Grandmas jalapeno jelly recipe. Dump all the peppers and the pineapple into a food processor. Process until it until slightly chunky. It shouldn't have hunks of anything... unless you want it to, then go for it! Transfer to large pot and add sugar, vinegar and salt and stir until blended. Heat to rolling boil for about 3 minutes, stirring constantly. Add lemon juice and both packets of pectin. Follow directions on your pectin packet but I brought mine back to the boil for 5 minutes then removed from heat. Stir occasionally but not too much. To test whether it will sufficiently set, chill a plate then place a small amount of jam on it. The jam should soon be reasonably firm with a wrinkled skin. If it is too runny then check the directions on your pectin. You can also bring back to the boil and keep adding lemon juice until it sets (testing as previously described). Remove from the heat while you test. Immediately (while the jam is hot) transfer to your jars in batches. Leave 1/4" space from the lid. Ensure the jars are still hot/warm. Do not put hot jam in a cold jar! Take your lids from the boiling water and place on top of a cleaned rim. Close with sealing ring. Complete for remaining jars. Within an hour or so you should start to hear the lids popping. This indicates they are sealed (it's also very satisfying). If some have not popped, gently push down on the lid. If it pops back and the jar isn't warm any more then it hasn't sealed. You can either put it in the fridge and use it immediately or try again to seal it. I have successfully immersed the jar (not over the lid) in boiling water to raise the jam temperature. This often results in a seal. Alternatively, you can empty the jam back into a pot and try again with hot jam. A final note. Many people insist you have to immerse the jars in a boiling water bath to properly seal the jam. I personally never do this and don't know anyone who does for jam. HOWEVER, this is entirely up to you and if you are at all concerned I would do the bath thing. A quick google search will bring up the process.

HABANERO PINEAPPLE JAM

Steps:

• Drain pineapple well, reserving 1/2 cup pineapple juice.
• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
• Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
• Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
• Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.

PINEAPPLE HABANERO JELLY

Steps:

• Wash jars, lids, and rims. Place clean jars in boiling water and boil for 10 minutes to sterilize.
• Wearing gloves, cut peppers in half and remove the seeds and pulp. Place in a food processor. Add pineapple and bell pepper and process until smooth.
• In a large pot, combine sugar, vinegar and pepper blend. Stir on medium-high heat until it starts boiling. Turn heat down and simmer for 20 minutes.
• Add fruit pectin and return to boil and cook for 1 minute.
• Pour into prepared jars, place lid and rims on tightly and place jars in boiling water for 10 minutes. (If you plan on eating within a week, you can invert the jars for approximately 10 minutes to help create the seal.

PINEAPPLE HABANERO JAM

Steps:

• Cut the top off the pinapple and then run a sharp knife along the rind to peel it. Slice the pineapple, core and all, and then chop it.
• Put the pineapple and juice in a heavy bottomed pot.
• Trim the stem end off the habanero pepper(s) and give them a rough chop, and add them to the pot, seeds and all. Note: use caution when working with hot peppers. Wear gloves, and be sure to wash well after chopping.
• Bring the pot to a boil, then turn down and boil for about 20 minutes, stirring often, until the pineapple has softened.
• Use an immersion blender to blend the pineapple mixture. You don't have to get it completely smooth, just be sure to get all of the large chunks blended.
• Cook another 20 minutes or so, until thickened. Stir often so the jam doesn't scorch.
• Spoon the jam into a clean jar and let cool to room temperature. Then cap and refrigerate.
• The jam should keep for at least 10 days in the refrigerator.

BEAR'S PINEAPPLE MANGO HABANERO JAM

Steps:

• Fruit can be either fresh or frozen. Frozen actually seems to work best.
• Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher.
• Add the sugar and stir until dissolved.
• Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning.
• Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
• Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
• Process jars in hot water bath for 10 minutes.

HABANERO APRICOT JAM

Steps:

• Pit and chop apricots; place in a Dutch oven. Stir in lemon juice. Place habaneros in a blender; add a small amount of apricot mixture. Cover and process until smooth. Return to the pan. , Stir in pectin. Bring to a full rolling boil, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly., Remove from the heat; skim off foam. Carefully ladle hot mixture into hot sterilized half-pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner. , For best results, let processed jam stand at room temperature for 2 weeks to set up.

25 OF THE MOST AMAZING HABANERO CHILI RECIPES

Steps:

• Pick a recipe from the list above
• Click the recipe name and visit the website
• Collect the ingredients and cook the food
• Enjoy - don't forget to leave a review

PINEAPPLE HABANERO JELLY

Steps:

• In Blender or Food Processor combine Habaneros, Bell Pepper, Pineapple and Vinegar, chop fine.
• Bring to a boil on Medium/High heat, boil for 10 minutes, stirring constanly.
• Add Fruit Pectin, stir until dissolved.
• Add Sugar, stir until dissolved.
• Return to a boil and hard boil for 2 minutes, stirring occasionally, mixture will thicken as it boils.
• Remove from Heat and Skim Foam.
• Ladle into sterilized 4oz Jars leaving 1/8"Headspace.
• Seal and process in boiling water bath for 5 minutes.
• I typically yield 12-14 of the 4 oz jars. May take 1 to 2 days for the jelly to set.

PINEAPPLE HABANERO JAM

Steps:

• Cook pineapple, ground habanero, and half the water over medium heat until pineapple is quite soft. This may take up to 10 or even 15 minutes. If the water boils away before the pineapple is soft enough to produce its own juices to cook in, add the rest of the water. Keep stirring and mashing the pineapple to break it down as much as possible.
• Whisk together pectin with 150 grams sugar, then measure out the remaining 150 grams sugar in a separate container and set both aside.
• When the pineapple has softened and the water has mostly evaporated, use an immersion blender to pulverize it until no large chunks remain.
• While stirring, add the pectin and sugar mixture to the pineapple. Add the lemon juice, and stir to combine. The mixture should begin to thicken pretty quickly. Then add the remaining 150 grams sugar and stir well.
• Bring the mixture to a boil and cook, stirring constantly until desired consistency is reached.
• To check the consistency, put a small dollop (about ¼ tsp) on a plate (not plastic) and stick it in the fridge for 30-60 seconds. Then try spreading it with a spoon or knife. If it's too liquid-y, keep cooking a little while longer. If it spreads like jam, it's done. You can keep cooking if you want a thicker jam but it will become firmer as it cools so better to pull it a bit early than cook it a bit too long.If it's still too chunky, you can use the immersion blender again at this point, just be careful because the sugar is quite hot!
• Transfer the jam to a glass jar for canning, or to any airtight container for immediate use and storage.

MANGO HABANERO JAM

Steps:

• Fill the water bath canner with water on a separate stove burner to prepare the jam for the water bath.
• Wash the canning jars. Place the canning jars, lids and bands in the oven at 200 degrees F to sterilize while you are making the jam (it helps to have them all in an 13x9 dish to keep them all together).
• Place the peeled, chopped mangos and the peppers, seeds removed, and place in your blender. Pulse until the mangos and peppers are well chopped/broken down.
• Add the mangos, peppers,, sugar, pectin, and lemon juice to your deep stock pot. Give it a stir to combine.
• Crank the heat to high and bring the mixture to a rolling boil. Stir frequently, until the mixture reaches 220 degrees F. Once the mixture reaches 220 degrees F, continue to boil for 4-5 minutes.
• Carefully remove the pot from the stove.
• Remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
• Placed filled jars in a hot water bath, ensuring that they are covered by 2 inches of water. Place lid on water bath canner, and bring water to a steady boil.
• Process the jars for 10 minutes (half pint), adjusting for altitude. Boil 10 minutes at altitudes of 1,000 feet or less. Boil one additional minute for every 1,000 feet elevation.
• Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool.
• Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Store jars in a cool place for up to 1 year.

PINEAPPLE MANGO HABANERO JAM

Steps:

• 1. Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher. 2. Add the sugar and stir until dissolved. 3. Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning. 4. Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam. 5. Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room. 6. Process jars in hot water bath for 10 minutes.

PINEAPPLE MANGO HABANERO JAM

Steps:

• Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
• Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
• Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
• Ladle hot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).