Sunday, November 17, 2013

Pineapple Habanero Jelly

At the end of this summer, I was gifted a large number of habanero peppers out of my boyfriend's garden. He makes a fantastic habanero marinade for grilled pork loin, but unfortunately I have a mental block on preparing my own pork loin. I had a bad experience a few years ago with a cheap pork loin that I will never be sure I cooked right. I don't know whether it was my preparation or the quality of the meat that made me sick, but I haven't been able to bring myself to cook pork loin again since then.  That meant replicating the marinade was out of the question for me.

Still, I love hot peppers and really wanted to find a way to use it the 6 beautiful habaneros I had in my fridge.  The best way to manage the heat and make the peppers go the farthest seemed to be in a sauce of some kind.  I had had pure habanero jelly before in small quantities (best combined with cream cheese to calm the fire) and knew that it probably wasn't a realistic condiment in our house. After a little bit of internet research, I came across a promising recipe for Pineapple Habanero Jelly.  The sweetness of the pineapple melds nicely with the habanero to make the jelly palatable in slightly larger portions than a pure habanero jelly.

I was a little nervous since I had never used pectin before.  I'd made strawberry and cherry jelly with my grandmother in Michigan, but we had never needed pectin to get a gel.  I didn't know what else to do with the peppers, so I decided to give it a go. Six habaneros meant doubling the recipe. I also realized that despite having done water-bath canning in the past, I don't actually own my own canning set.  A collapsible steamer basket in the bottom of one of our biggest pots worked just right as a substitute. I also really love it on a toasted bagel with peanut butter. The nuts and the peppers combine for an almost Southeast Asian flavor. Yum! Definitely a success.

Pineapple Habanero Jelly:
  • 6 habanero peppers
  • 2 - 20 oz cans of pineapple in juice, drained
  • 1 yellow bell pepper, seeds and ribs removed
  • 5 cups sugar
  • 1 cup vinegar
  • 4 Tbsp. fruit pectin
  • 8 - 1/2 pint jars
Sterilize the jars, lids, and rims using boiling water. Wearing gloves, cut the habaneros in half and remove the seeds and pulp. Place in a food processor. Add the drained pineapple and bell pepper and process until smooth. Combine sugar, vinegar and pepper blend in a large pot. Stir on medium-high heat until it starts boiling. Turn down the heat and simmer for 20 minutes. Add the fruit pectin and return to a boil and cook for 1 minute. Pour the jelly into the prepared jars, place the lids and rims on tightly and process in boiling water for 10 minutes.  Let cool on the counter. If lids do not "pop" down and seal, store the jars in the refrigerator.

Recipe adapted from Southern Kissed. Be very careful when handling habaneros. Do not touch your eyes, mucous membranes, your pets, or your children.  It is best to wear gloves when handling them and wash your hands well after handling. I tried using both crushed and ringed pineapple there didn't seem to be much difference aside from the rings being easier to drain. Next time I would probably use chunks for ease of draining, but maximum quantity of fruit in the can.

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