HABANERO PINEAPPLE JELLY

Habanero Pineapple Jelly 

• 1-3 orange habanero peppers seeded and finely chopped
• 1 orange bell pepper seeded and finely chopped
• 4 cups finely chopped fresh pineapple, drained
• 1 teaspoon crushed red pepper flakes
• 1 cup rice vinegar*
• 5 cups granulated sugar
• 6 ounces Certo liquid fruit pectin 2 packs

Instructions

1. Place finely chopped habaneros, bell pepper, pineapple and crushed red pepper flakes in a large pot. Add vinegar and bring to a boil. Boil for 2 minutes.
2. Add sugar and stir until dissolved.
3. Add Certo and bring to a rolling boil. Cook for 2 minutes, stirring continuously.
4. Remove pot from heat and skim off any foam on the surface.
5. Ladle jelly into clean jars leaving 1/2-inch space at the top. (this will allow for expansion in the freezer.)
6. Cover with lids and allow the jelly to sit for 24 hours, then place in freezer.
7. If using hot water bath method, cover jars and immediately proceed with water bath canning method. Jelly may take 24 hours to set.

Recipe Notes

See Café tips for more detailed instructions and extra tips. Recipe adapted from Genius Kitchen.

Makes 48 ounces of jam. The Weck Tulip jars (shown above in the post) are 6-ounce jars so that would make 8 6-ounce jars of jelly. 

*If canning with a hot water bath, use regular distilled vinegar instead of rice vinegar.