Pineapple Habanero Jelly Recipe 425

HABANERO JELLY

Steps:

• Place all the peppers in a food processor and pulse until chopped finely.
• Transfer the chopped peppers to a large pot with the remaining ingredients.
• Heat to boiling and continue to boil for about 15-18 minutes, stirring constantly.
• Skim any foam which accumulates at the top and remove from stove element.
• While the jelly is still hot, ladle it into hot jars, leaving a 1/4 inch headspace.
• Screw on lids and process in a boiling water bath for 10 minutes.

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.

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.

HABANERO JELLY

Steps:

• Remove stems and seeds from habanero peppers. Make sure to wear eye protection and clean your hands thoroughly afterward. Don't wipe your eyes or touch anything else with your hands. You may also want to wear gloves if you have sensitive skin.
• Chop peppers and carrots and add to food processor with 1/4 cup of vinegar. Continue to wear eye protection! Puree thoroughly, placing a towel over the top to avoid any splashing.
• Add puree with sugar and remaining vinegar to a small pan., stir until integrated, and then bring to a boil. Boil for 10 minutes while constantly stirring. Don't lean over the top of the pan will it's cooking as the fumes can be painful to smell.
• Stir pectin into the mixture and boil for another minute while stirring. Remove from heat and allow to cool slightly.
• Fill a jar with hot water, then empty the water. so adding the hot mixture doesn't crack the jar. Very carefully pour mixture into the jar, then seal. Allow to reach room temperature before refrigerating.
• Cool mixture completely before serving. Try a small amount at a time, since it's very spicy (but, what did you expect: they're habanero peppers!). Jelly takes 24-48 hours to set, but it can be enjoyed (carefully!) before that if you like.

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.

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 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 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:

• 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.

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).