pineapple jalapeno habanero spread

How To Make pineapple jalapeno habanero spread

• Step 1
  Sterilize and prepare pint canning jars and lids as directed.
• Step 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.
• Step 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.
• Step 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.
• Step 5
  Once sugar is dissolved add Pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes
• Step 6
  Turn off heat and let cool for ten minutes.
• Step 7
  Add 6oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.
• Step 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.
• Step 9
  t takes about 24 hours for the spread to finish thickening. Not quite as thick as your standard jelly.
• Step 10
  Be creative, this has so many versatile uses.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!