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.

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
12 hrs
total:
12 hrs 45 mins
Servings:
64
Yield:
8 half-pint jars
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Ingredients

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

Directions

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

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  • 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.

  • 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.

  • 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 kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.

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
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Reviews (4)

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Most helpful positive review

Rating: 5 stars
09/20/2019
Wondering if you use the 1/2 cup of juice & when is it added? Plan to make it this weekend! Read More
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/20/2019
Wondering if you use the 1/2 cup of juice & when is it added? Plan to make it this weekend! Read More
Rating: 5 stars
08/27/2019
So good eventhough a little spicy! Everyone loved it with chicken. Nice on crackers with cheese. Will make again for sure. Read More
Rating: 5 stars
09/29/2020
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!! Read More
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Rating: 5 stars
12/24/2018
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. Read More
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