Monday, April 3, 2017

Pineapple Habanero Jam.......

Habañero peppers are VERY HOT. So if you are not into heat, ignore this recipe or use a pepper with less heat, like a Jalapeño pepper. This is good on crackers w/cream cheese and just a dab of jam. Also good with chip/pretzels.
Pineapple Habañero Jam
Habañero peppers
1 - 20 oz can of pineapple in juice, drained
1/2 yellow bell pepper, seeds and pulp removed
2 1/2 cups sugar
1/2 cup vinegar
2 Tbsp. fruit pectin
4 - 1/2 pint jars

Wash jars, lids, and rims. Place clean jars in boiling water and boil for 10 minutes to sterilize. Wearing throwaway gloves, cut peppers in half and remove the seeds and pulp. Place in a food processor. Add pineapple and bell pepper and process until smooth. In a large pot, combine sugar, vinegar and pepper blend. Stir on medium-high heat until it starts boiling. Turn heat down and simmer for 20 minutes. Add fruit pectin and return to boil and cook for 1 minute. Pour into prepared jars, place lid and rims on tightly and place jars in boiling water for 10 minutes. (If you plan on eating within a week, you can invert the jars for approximately 10 minutes to help create the seal. DO NOT TOUCH YOUR EYES WITH YOUR HANDS WHILE MAKING THIS. Throw away your gloves when you get done with this recipe. Makes 4 -1/2 pint jars. Habanero chilis are VERY HOT rated 100,000–350,000 on the Scoville scale of heat.
Till next time.......

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