Recipe By bsmizzel
Rating
Published Jun 19th
Prep 20m Cook 25m Additional 12h Ready In 12h 45m
Servings 8 half-pint jars Calories 86.8

This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It’s also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.

Recipe 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

Cooking Directions

  1. 1 Drain pineapple well, reserving 1/2 cup pineapple juice.
  2. 2 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.
  3. 3 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.
  4. 4 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.
  5. 5 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.

Nutrition Facts

  • Calories 86.8
  • Carbohydrate 22.1 g
  • Fiber 0.2 g
  • Protein 0.1 g
  • Sodium 20 mg
  • Sugar 21.8 g

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Chef's Notes

You can use between 10 and 15 habaneros in this; Orange or yellow bell peppers will also do. All the vegetables can be minced in a food processor.

Reviews

  1. I have made several times with different amounts of habaneros, 12 is perfect. I use 8 for people that don't enjoy as much heat. Mostly use for appetizer platter with cheese and crackers. I get many requests for recipe or to make some for others. I love it
  2. First time canning jam, I was a bit nervous so I followed the recipe to the letter and wasn't disappointed. The flavours are perfectly balanced sweet and spicy. I thought the flavour of the pineapple adds a nice bright fruity flavour. Boom! in the recipe book it goes. Thank you for sharing!!
  3. Wondering if you use the 1/2 cup of juice & when is it added? Plan to make it this weekend!
  4. So good eventhough a little spicy! Everyone loved it with chicken. Nice on crackers with cheese. Will make again for sure.
  5. This site shouldn't allow people to fail rate a recipe for something subjective like quantity. I think this recipe sounds awesome and I would use 125 ml jars for canning.
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