Pineapple Jalapeno Habanero Spread
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- 1 can(s)
- crushed pineapple 20 oz can in 100% juice
- 10 medium
- jalapeno's peppers fresh ( i use 5 green and 5 of the red ones for color)
- 3 medium
- habanero pepper, fresh
- 1 c
- apple cider vinegar
- 6 c
- 1 pkg
- liquid fruit pectin 6oz (both pouches)
1Sterilize and prepare pint canning jars and lids as directed.
2Cut stems off of Jalapeno's. (Be sure to wear plastic gloves.) Cut the Jalapeno's in thirds or quarters. Put cut up Jalapeno's in food processor.
3Cut stems off of Habanero peppers and remove seeds. (Be sure to wear plastic gloves. Habanero peppers can burn your skin) Add to food processor.
Chop into small pieces.
4In a heavy 6 quart pan add 6 cups sugar and 1 cup apple cider vinegar, and the 20 oz can of crushed pineapple in juice to pan. Stir over med heat until sugar is dissolved.
5Once sugar is dissolved add Pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes
6Turn off heat and let cool for ten minutes.
7Add 6oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.
8Ladle into jars. I use the hot water bath process. Some people just put the lids turn the jars upside down and the lids seal either way.
9t takes about 24 hours for the spread to finish thickening. Not quite as thick as your standard jelly.
10Be creative, this has so many versatile uses.