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Home Cooking

Habanero Pepper

success with Pineapple Habanero Jam...


Home Cooking 33

success with Pineapple Habanero Jam...

adamclyde | Sep 22, 2006 01:40 AM

I've been experimenting with my habs coming off my plants, and made some jelly with it. I guess, technically it was a jam, since I didn't strain out all the stuff... but it turned out great. Great sweet pineapple-habanero flavor, then a second later, it knocks you upside the head with a great kick. Totally awesome stuff. Here's the recipe:

* 15 habaneros, seeded and deveined
* 1 orange bell pepper (or a bell pepper the same color as the habs)
* 4 cups cubed pineapple
* 1 cup vinegar
* 5 cups sugar
* Pectin
* pinch of salt

In a blender, chop up all the chiles, bell peppers, pineapple and vinegar. Heat it all up in a saucepan with the pectin, bring to a boil, add sugar and pinch of salt, boil a bit longer, can them in sterile jars then do the boiling water bath thing.

You'll need to check your fruit/pepper/liquid to sugar ratio, which varies based on what brand of pectin you use. Also, directions may vary too, based, again, on the pectin.

Anyhow, this is great on a bagel, on toast, as a glaze on chicken or ribs, to eat with a spoon...

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