Sweet, tangy, and bursting with bold tropical flavor, this Pineapple Habanero Pepper Jelly is the perfect combination of juicy pineapple and fiery habanero peppers. The natural sweetness of fresh pineapple pairs beautifully with crisp apple, orange bell pepper, and a touch of apple cider vinegar to create a glossy homemade pepper jelly that is both sweet and spicy. Whether you are serving it as an appetizer over cream cheese, glazing grilled meats, or adding it to your favorite sandwiches, this easy pepper jelly recipe is guaranteed to become a kitchen favorite.
This homemade pineapple habanero jelly is simple to prepare and makes an excellent addition to your pantry. It also makes a thoughtful homemade gift for holidays, birthdays, and housewarming celebrations. If you enjoy sweet heat, this flavorful preserve delivers the perfect balance in every spoonful.
Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Yield
About 7 half-pint jars
1 large fresh pineapple, peeled, cored, finely chopped, and drained
5 cups granulated sugar
1 cup apple cider vinegar
1 large apple, peeled and finely chopped
1 cup finely chopped orange bell pepper
2 orange habanero peppers, seeded and finely chopped
1 teaspoon crushed red pepper flakes
1 teaspoon butter
3 ounces unflavored gelatin
2 tablespoons fresh lemon juice
Step 1: Drain the Pineapple
Place the finely chopped pineapple into a fine-mesh strainer set over a bowl. Press gently with the back of a spoon to remove as much juice as possible. Allow the pineapple to drain while preparing the remaining ingredients. Measure exactly 3 cups of the drained pineapple for the recipe.
Step 2: Combine the Ingredients
In a large heavy-bottomed pot, combine the sugar, apple cider vinegar, chopped apple, orange bell pepper, habanero peppers, crushed red pepper flakes, butter, and the measured pineapple. Stir continuously over medium heat until the sugar has completely dissolved.
Step 3: Cook the Jelly
Increase the heat to high and bring the mixture to a full rolling boil that cannot be stirred down. Continue boiling for 10 minutes, stirring occasionally. Watch the pot carefully and reduce the heat slightly if the mixture begins to rise too close to the top.
Step 4: Add the Gelatin
Stir in the unflavored gelatin until completely dissolved. Add the fresh lemon juice and return the mixture to a full rolling boil. Cook for exactly 1 minute while stirring frequently.
Step 5: Fill the Jars
Carefully ladle the hot jelly into sterilized half-pint jars, leaving ¼ inch of headspace. Wipe the jar rims clean with a damp cloth before placing the lids and bands on the jars.
Step 6: Process and Cool
Process the jars in a boiling water bath for 10 minutes, adjusting the processing time if necessary for your altitude. Remove the jars and place them on a towel-lined countertop. Allow them to cool undisturbed for 12 to 24 hours. Verify that each lid has sealed before storing.
Use fully ripe pineapple for the sweetest flavor and best texture.
Removing all of the seeds and membranes from the habanero peppers will produce a milder jelly while still maintaining the pepper’s fruity flavor.
The teaspoon of butter helps reduce foaming during cooking but is optional.
Store sealed jars in a cool, dark pantry for up to one year. Refrigerate after opening and enjoy within three weeks.
This pineapple habanero pepper jelly is delicious served over cream cheese with gluten-free crackers, spread on burgers and sandwiches, brushed over grilled chicken, pork, shrimp, or salmon, or paired with roasted vegetables and charcuterie boards.
