How to Make Habanero Pineapple Jam - A Step-by-Step Guide

Are you a fan of sweet and spicy flavor combinations? Then you’ll love this delicious recipe for habanero pineapple jam. This unique jam is the perfect blend of heat from the habanero peppers and sweetness from the fresh pineapple, creating a flavor sensation that is sure to tantalize your taste buds. Whether you want to spread it on your morning toast, use it as a glaze for meats, or simply enjoy it as a condiment, this jam is a versatile and delicious addition to any meal.

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Ingredients

  • 1 (20 ounce) can crushed pineapple
  • 6 ½ cups white sugar
  • 1 ½ cups apple cider vinegar
  • ½ teaspoon salt
  • 1 red bell pepper, minced
  • 12 habanero peppers - stems and membranes removed, minced
  • 1 cup shredded carrots
  • ¾ cup powdered fruit pectin, or more to taste

Information

  • Prep Time: 20 mins
  • Cook Time: 25 mins
  • Additional Time: 12 hrs
  • Total Time: 12 hrs 45 mins
  • Servings: 64
  • Yield: 8 1/2-pint jars

  • Drain pineapple well, reserving 1/2 cup pineapple juice.
  • Inspect eight 1/2-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 a 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 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 a kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. The tops of your jars should pop as they start to cool and seal.
  • Nutrition

    87 cal.

    • Sodium: 20mg
    • Total Carbohydrate: 22g
    • Dietary Fiber: 0g
    • Total Sugars: 22g
    • Protein: 0g
    • Vitamin C: 4mg
    • Calcium: 3mg
    • Iron: 0mg
    • Potassium: 30mg