Super Easy Hot Pepper Jelly is a must in every cook’s arsenal. This easy small batch refrigerator recipe makes use of both sweet and hot peppers for a colorful, confetti-like look and and an intense spicy kick. It’s going to be your new favorite appetizer!"
1 - 3habanero peppers
Cut the top off the pinapple and then run a sharp knife along the rind to peel it. Slice the pineapple, core and all, and then chop it.
Put the pineapple and juice in a 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.
Bring the pot to a boil, then turn down 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.
https://theviewfromgreatisland.com/pineapple-habanero-jam/ February 26, 2016