Pineapple Jalapeno Habanero Spread

Lisa Mersereau Recipe

By Lisa Mersereau Lmersereau

Sugar and spice and that heat is nice, that's what this girl is made of. Savory, sweet and give me the heat. Versatile for everything from appetizers to a marinade. I eat it on Bagels and Cream Cheese. Great for grilling fish and chicken. Try BBQ Prawns or scallops and brush on the Pineapple spread. Get the taste of the island with that sweet heat for a treat. This jelly is all grown up.


Recipe Rating:
 2 Ratings
Serves:
aprox 7 pints
Prep Time:
Cook Time:
Cooking Method:
Canning/Preserving

Ingredients

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
sugar
1 pkg
liquid fruit pectin 6oz (both pouches)

Directions Step-By-Step

1
Sterilize and prepare pint canning jars and lids as directed.
2
Cut 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.
3
Cut 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.
4
In 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.
5
Once sugar is dissolved add Pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes
6
Turn off heat and let cool for ten minutes.
7
Add 6oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.
8
Ladle 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.
9
t takes about 24 hours for the spread to finish thickening. Not quite as thick as your standard jelly.
10
Be creative, this has so many versatile uses.