Note to self: The next time working with peppers, please ensure the pantry is stocked with plastic gloves before beginning the recipe. Otherwise, be prepared to to wrap your hands in two layers of plastic wrap and a sandwich bag again.
Yields: about 4 half pints
3-4 cups fresh cleaned, cored, and chopped pineapple
5 Habanero peppers seeded*
2 packages pectin
2 cups sugar
1/2 cup apple cider vinegar
*A word on Habaneros
To lesson the toxic aroma when cutting the peppers, freeze them beforehand. Make sure to cut them near an open window or near a fan. For some it may be necessary to wear a mask. And, above all else, please wear plastic gloves! I cannot stress this enough. The last thing you want is to burn your eyeballs out of their sockets by accidentally touching anywhere near your face.
Prepare jars, lids, and canner
Blend pineapple and 1/4 apple cider and place in large pot.
Puree peppers with the remaining apple cider. Add to pineapple.
Cook on medium low to low heat stirring often. Once mixture is at a boil add sugar and pectin stirring well to completely dissolve.
Stirring frequently, continue cooking on low till mixture thickens. Roughly 30 min.
Once mixture has thickened bring up to a rolling boil and boil hard for 1 min.
Remove from heat and ladle into hot jars. Leaving 1/4 in headspace wipe rim with wet paper towel, center lid, and tighten band till resistance is met. Place in boiling water bath canner and process for 10 min. Remove lid and turn off heat let stand min.
The jelly has a wonderful caramelized color after simmering for so long. Use as an appetizer, spread, or even on ribs.