Pineapple Habanero Jam
Pineapple Habanero jam is a must in every cook’s arsenal. This hot pepper jelly makes use of both sweet and hot peppers for a colorful, intensely spicy kick.
Nutrition Facts
Ingredients
Instructions
Cut the top off the pineapple and then run a sharp knife along the rind to peel it. Cut the pineapple (and core) into slices, and then chop it.
Put the pineapple and juice in a heavy bottomed pot.
Trim the stem end off the habanero pepper(s) and give them a rough chop, and add them to the pot, seeds and all. Note: use caution when working with hot peppers. Wear gloves, and be sure to wash well after chopping.
Bring the pot to a boil over high heat, then turn down heat to medium-high and boil for about 20 minutes, stirring often, until the pineapple has softened.
Use an immersion blender to blend the pineapple mixture. You don't have to get it completely smooth, just be sure to get all of the large chunks blended.
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Reviews from the Original Source
Excellent!! I've made this so many times!
It looks great and since making your clementine jam 4 times already, I am willing to try any kind of jam you post. :)
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