Tropical Habanero Jelly (sallye)

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sallye bates


The spicy with the sweet combined for a epicurean experience. Good served on homemade bread with honey butter. Pinched from The SlyBear recipe collection.


★★★★★ 1 vote

makes 3 pints
40 Min
Stove Top


  • 16 oz
    pineapple cut into chunks
  • 24 oz
    mango cut into chunks
  • 4
    habanero pepper, halved seeded & stemmed
  • 1/2 c
    apple cider vinegar
  • 4 c
    grandulated sugar
  • 3 oz
    liquid pectin



  1. Fruit can be either fresh or frozen (frozen actually seems to work best).

    Place fruit and vinegar in a stockpot over medium-high heat.

    Bring to a simmer and mash the fruit to a chunky consistency with a potato masher.

    Add the sugar and stir until dissolved.

    Add the pectin and the Habanero halves.

    Stirring frequently, bring to a rolling boil that cannot be stirred down.

    Cook for 2 minutes more, stirring frequently to prevent burning.

    Remove the chile halves. Discard all but two halves.

    Chop the retained chiles halves into shreds and add back to jam, stirring to blend.

    Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.

    Process jars in hot water bath for 10 minutes.

    Seal in airtight jars

    May be stored for several months in cool, dry place.

Printable Recipe Card


Course/Dish: Jams & Jellies
Main Ingredient: Vegetable
Regional Style: Southwestern

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