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.
Featured 10/1/2015 on My Two Favorite Things
Featured 10/5/2015 on What did you do this weekend
I haven't tried any of the jar of this you sent yet.....I know the original one you shared a few years back was delicious, so I'm sure this one will be as well.
ReplyDeleteThanks for the recipe, Cyndy. :)
Oh, this one is so much tastier, I know you'll enjoy it
DeleteCarol, you must try it, it is delicious. I just finished my jar, and used it on just about anything. It is sooooo sooooo good. And so, this means that this is a MUST MAKE for you who are reading this out there. You will be in love. I just wish I could make it myself. Gonna share this one.
ReplyDeleteI have a question for you.....what is the best way to cut up dried pineapple or any dried fruit? I had such a hard time when I was trying to cut some to put in a quick bread mixture.
ReplyDeleteI'm so glad you like it Myra. I have the pineapple soaking right now to make more. I don't cut the pineapple up because I can buy it already cut into small pieces at Sprout's Market here in LA. Angela is right though, you can use kitchen shears and that makes the job easier if you can only find big pieces of dried pineapple. More will come out your way. Thanks for the share!
DeleteDuh, I do have kitchen shears......why did I never think of them??? Thanks. I had bought a bag of dried pineapple rings in Trader Joes, and they were so hard to cut. I didn't soak the pineapple before I put it in......now I know. Going to Trader Joes today, gonna get some more. Looking forward to another tasty treat.
DeleteDon't soak the pineapple in vinegar if you're making quick bread. It will NOT be very good. i'd soak them in pineapple juice if anything.
DeleteOh my! Oh my! LOL Does that look delicious! I could just taste it on a bagel with cream cheese.
ReplyDeleteMyra, would kitchen shears make cutting the dried fruit simpler? No experience as I don't even own kitchen shears! :-)
It's so darned tasty Angela. it would be heavenly on a bagel with cream cheese.
DeleteYou know Angela, I never thought of kitchen shears. Thanks so much for the idea. It would have been so much easier. I don't have much experience either, but I do love ideas from friends.
Deletethis looks amazing! my mom makes pepper jelly every year but adding the pineapple sounds super yummy!
ReplyDeleteHi, thank you for your sweet words. I love pepper jellies and with this recipe, changing out the dried fruit is easy and you can use what you like. I love to experiment and this was better than I expected and the results were fantastic. Thanks for stopping by.
DeleteThis sounds great. I blogged about habanero gold jelly a few years ago, but the addition of pineapple sounds really good. Pinning this one. Happy Foodie Friday.
ReplyDeletePatricia @ ButterYum
Hi Patricia, I've been making this recipe for a while too and I tried the apricots and it was really good. I Love to twist things up a bit and tried making it with Pineapple, Papaya and Mango and it was Fantastic. I wanted something to baste my chicken with so I made it again but didn't have the papaya and mango, so I just used Pineapple and I LOVED it. Thanks for the Pin!
ReplyDeleteThis looks so gooood..I can't have the sugar. Is there something I can use in place of the sugar?
ReplyDeleteI'll try and research that Dottie and let you know. It is so good. we love the stuff
ReplyDeleteThia looks so yummy. We bought something like this at Costco a while back and put it on everything. But this would be so much better homemade. Saving recipe for later.
ReplyDeleteOne of my coworkers brought some in and it was nice. but this one? SOOOO much better because you can control the heat and the flavor. I like crunch in every bite and that's why I add more peppers and onions. it's adaptable so you can adjust to your taste. Thanks for stopping by Rebecca :)
DeleteI just made the peach pepper jam that was posted before and it is wonderful. I must try this one soon. What size is a 250 ml jar?? Is that a half pint? It only makes 3??
ReplyDeleteHi Paddi, I always add more peppers and onions. The original recipe doesn't make that much but since I add extra veggies into the pot I get more than that. 250ml jars only hold the amount of a small Styrofoam cup. I got more since I put more into the mix. I'm actually making more today since we already used one jar, I took one to work and sent some out to friends. I always double the recipe. Make sure you soak the pineapple for at least four hours so they are really soft and absorb the most of the vinegar. I add at least 1 1/2 cups pineapple to the recipe because I want pineapple in every bite. Let me know if you have anymore questions, i'd be glad to help. The fresh Peach is wonderful and good on so many things!
ReplyDeleteI made it yesterday and it turned out great. I got 3 1/2 pints one tiny jar and some left over to eat immediately. We had it for breakfast and we loved it thanks for sharing
DeleteI'm so glad you made it Paddi. It's so darned good and guess what? MY HUSBAND just gave away all my jars that I just made........ I have to make more today. he's in trouble...
DeleteCyndy, I've never heard of such a thing, but it sounds utterly delicious! Thanks for sharing at Five Star Frugal. Love, Mimi xxx
ReplyDeleteReally? I'd never thought sweet and spicy could taste this good, but it does. You can use any dried fruit. The pineapple is my favorite. Thanks Mimi
DeleteI love this idea! Sweet and spicy can never go wrong!
ReplyDeleteYou're absolutely right Sarah!
ReplyDeleteThis sounds really delicious!
ReplyDeleteThanks for joining Cooking and Crafting with J & J!
I made it again this weekend Jess. I love the pineapple version better than any of the others I've made. So good :)
ReplyDeleteThis is right up my alley!! Love it! This will be a feature on Thursday!! Thanks for Sharing on My 2 Favorite Things on Thursday...Hope to see you again this week. Pinned!
ReplyDeleteA Feature? Thank You! You're so sweet, see you again soon
DeleteWow, this sounds gorgeous. I love a bit of spice and this sounds so lovely and different. I love pineapple too. Thanks for linking up with #featurefridays
ReplyDeleteI can't tell you how much we loved this, it's so good and you can control the heat and I always add more peppers, onions and pineapple. Thanks for stopping by
DeleteThis would taste amazing cream cheese and crackers, alongside a huge bowl of steaming hot soup! #tryabitetuesday
ReplyDeleteHmmmm, that does sound delicious. It's too hot in So Calif right now but I've been craving a bowl of hot soup!
DeleteMy jam turned out great. Thanks so much for sharing it!
ReplyDeleteSorry it took so long to reply Paddi, I had keyboard issues. Just picked up a new keyboard today. i'm so happy that you liked the jam!
DeleteThis looks amazing! Thank you for sharing your recipe with us on the Art of Home-Making Mondays! :)
ReplyDeleteThanks Jes :)
DeleteI love hot pepper jelly but those Habaneros may be a little too hot for us olden folks...:) It sure does look good, tho.
ReplyDeleteYou know, I thought it would be overpowering too Bj, but it's not. it has a slight kick only because I took out the seeds and veins of the habanero's. It has the flavor but not the heat. there's a slight kick but not much
DeleteI love Habanero Jelly. Never tried to make it with pineapple, I have about 10 jars I have canned in my pantry.
ReplyDeleteWould love for you to come link up with us tonight at 7pm EST at Throwback Thursday link party! Visit us at http://tornadoughalli.com or http://dadwhats4dinner.com to link up! Can't wait to see you there and invite your friends!
Hi Quinn, I'm only a guest poster here on Linda's blog and i'm sorry it took so long to reply. I just picked up a new keyboard for my computer because mine was Kaput! I love that this is a small batch recipe but I always double it and add extra goodies . Thanks for the invite and for stopping by
DeleteThis kind of recipe reminds me of my grandmother. She would probably use this when eating meat.
ReplyDeleteThose must be some wonderful memories of your grandmother. I use it to baste my bbq chicken. My neighbor says he's uses it on everything. Thanks for stopping by :)
DeleteHi just stopping by to say that this yummy post was picked as one of the highlights for the #HomeMattersParty this week. Stop by and check it out here http://adventuresfrugalmom.com/home-matters-57/. Congrats on being chosen.
ReplyDeleteThank You Melissa, very much appreciated, VERY MUCH. i'll stop by now that I can actually post again.
DeleteLove jams & jellies, so much easier to make then people think - so good too! Thanks for sharing with us at #TryaBiteTuesday! Hope to see you back next week for more fun! :D
ReplyDeleteThey are easy and this one is no exception, I love being in control of the flavor and additives. I think more people should can and preserve, it's so easy and saves money and tastes so much better than store brought! Thanks Debra :)
DeleteOh wow - my husband would love this!! I'm a sissy with spice, so I probably couldn't take it, but it would be great for parties!! #HomeMattersParty
ReplyDeleteJaime, it's not that hot. it has a kick but it's not that spicy and you can add less habanero if you like. Leave out the seeds and veins of the chile, that's where the heat is. use gloves when cutting the chile's because the volatile oil in the chile can burn your hands.
DeleteI have made lots of jams in my time, but never with dried fruit. I am going to have to try this since my husband loves pineapple.
ReplyDeleteHi Audrey, The original calls for dried apricots and it's really good. I was playing around and made it with dried mango, dried papaya and dried pineapple and called it Tropical Habanero jam. I tried it again with only pineapple and it's so good, it's pretty much the only way I make it now. I am thinking I want to try and twist the recipe again and have a few ideas in mind. The Pineapple version is my favorite so far. Make sure you soak the pineapple for the 4 hours that it calls for so it becomes translucent when you're ready to start making the jam. Enjoy~
DeleteThis jelly sounds really good. In Haiti, they put peppers in their peanut butter and it was an unexpected surprise.Thanks for joining us at the #AnythingGoes Link Party.
ReplyDeleteThat's really interesting because I know peanuts taste good with spicy heat. sadly i'm allergic to them now but that does sound good. Thanks Sandy
ReplyDeleteSweetness of pineapple and heat from habanero sounds delicious,. Love to try this jelly if can get hold of both. Thanks for sharing with Hearth and soul blog hop, pinning and featuring on this week's hop.
ReplyDeleteI sure hope you can get them Swathi, it's a really nice combination of flavors. Thanks
ReplyDeleteThis recipe sounds wonderful. I'm sure it's good with cream cheese on a bagel. Thanks so much for sharing with us at Funtastic Friday. Please join us again this week.
ReplyDeleteHi Sherry, it's fabulous on a bagel. I used some with mascarpone on an onion bagel and it was so good.
ReplyDelete