Okay, I know I've made this before but it's so darn delicious that I had to make it again. This time I used only Dried Pineapple and it's a fantastic recipe no matter what dried fruit you use. I've made this as written with the apricots and it was good. Then I decided to twist it and made a Tropical Hab Gold with mango, pineapple and papaya, that, was AWESOME. I changed the recipe amounts for the fruit and peppers and onions because 1) the recipe adapts perfectly to the change and 2) because I want all that flavor in every bite and 3) because it looks pretty. That and I can't resist twisting a recipe until it squeaks... loudly. I had some today on Melba toast with Mascarpone cheese. Cream Cheese would be good too but I spied the Mascarpone and decided it's what I wanted.
Habanero Pineapple Gold Jelly
adapted from Bernadin Habanero Gold recipe found on
THE HOT PEPPER
3 250ml jars
1 cup diced dried Pineapple
3/4 cup white vinegar or cider vinegar
1/2 cup finely diced red onion
1/2 cup finely diced red pepper
4 to 6 finely diced habanero peppers, with or without seeds.
3 cups white sugar
1 (3 ounce) envelope Bernardin liquid pectin
1. Cut dried pineapple into 1/4 inch dice and toss into large stainless steel saucepan along with the vinegar and let the pineapple soak for at least 4 hours, you want the slices to be transparent when you start the jam.
Cut the onions and peppers in 1/4 inch dice as well. I pre-prepped all the veggies and pineapple the night before. After soaking the pineapple for at least 4 hours, toss the peppers and onions into the pineapple/vinegar mix and the stir in the sugar and on med heat, bring it to a full rolling boil. Let it boil for at least one minute, keep stirring constantly. Be careful, it can boil over so don't walk away from the stove (this is why you want a large saucepan) I used an old pressure cooker pot without the lid that my mom used to use a very long time ago
Okay, now after letting it boil really hard for one minute, take it off the fire and stir in the liquid pectin and keep stirring to make sure it dissolves completely. The recipe says to stir for 3 minutes, I did it for almost 5. It did dissolve, but I've had issues with pectin before ... Just make sure that the solids are well distributed and then you can start packing the jars.
Make sure you sterilize your jars, lids and seals before you start so they will be completely clean & dry. Pour jelly into hot sterilized jars making sure to divide solids equally. Do make sure to leave 1/4" headspace at the top of the jars. Wipe rims with a damp cloth and apply seals and lids and process in boiling water bath for 5 minutes.
Once sealed you can rotate or invert jars while still warm to distribute solids if needed. Mine set nicely and I didn't need to invert the jars. If you hear a POP after you've set your jars on the counter to cool, it's okay, the jars lids are forming a tight seal.
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