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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Habenero Pineapple Jam Recipe

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This recipe for Habenero Pineapple Jam is from The Ellis Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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