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.
Servings: 16
Ingredients
- 1 fresh pineapple
- 1 cup pineapple juice
- 1 - 3 habanero peppers
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.
- Cook another 20 minutes or so, until thickened. Stir often so the jam doesn't scorch.
- Spoon the jam into a clean jar and let cool to room temperature. Then cap and refrigerate.
- The jam should keep for at least 10 days in the refrigerator.
Nutrition
Serving: 2 Tbsp · Calories: 36 kcal · Carbohydrates: 9 g · Protein: 0.4 g · Fat: 0.1 g · Saturated Fat: 0.01 g · Polyunsaturated Fat: 0.03 g · Monounsaturated Fat: 0.01 g · Sodium: 1 mg · Potassium: 83 mg · Fiber: 1 g · Sugar: 7 g · Vitamin A: 39 IU · Vitamin C: 29 mg · Calcium: 9 mg · Iron: 0.2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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