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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.nn 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 Summary

25 mins
12 hrs
12 hrs 45 mins
20 mins
8 half-pint jars


Original recipe yields 64 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Drain pineapple well, reserving 1/2 cup pineapple juice.n

  • 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.n

  • 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.n

  • 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.n

  • 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 u0022popu0022 as jars cool and seal.n

Cook'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.

Nutrition Facts

87 calories; protein 0.1g; carbohydrates 22.1g; sodium 20mg. Full Nutrition