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Habenero Pineapple Jam Recipe

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This recipe for Habenero Pineapple Jam, by , is from The Ellis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carolyn Ellis Rose
Added: Wednesday, September 2, 2009

Category:
Category:

Ingredients:  
Ingredients:  
15 Habenero peppers
1 large bell pepper
4 cups cubed pineapple, no juice
5 cups sugar
pinch of salt
1 cup vinegar
1 box sure-jel

Directions:
Directions:
Wash and cap habeneros,wash and seed bellpepper.
Puree peppers and pineapple in food processor or blender. In a heavy bottom sauce pan, mix sugar, salt,and vinegar, Add pepper pineapple mixture. Bring to a boil over medium to medium high heat. Boil for 15 minutes stirring frequently. Mixture should thicken as it cooks. Add sure-jel and boil 1 minute longer.
Ladle into hot sterile jars, set seals and rings. Rings should be just finger tight. Process in a water bath canner for 10 minutes.

Number Of Servings:
Number Of Servings:
5-6 half pints
Personal Notes:
Personal Notes:
Match colors of peppers. Yellow habeneros to a yellow bell pepper, etc. I have just finished red,gold and green. Wonderful with cream cheese and crackers or a bagel. Also great as a glaze for chicken or pork.

 

 

 

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