Sweet meets heat in this bold, flavor-packed Pineapple Habanero Jelly. With juicy pineapple, zesty lemon, and fiery habanero chilies, this jelly is a killer condiment that brings a tropical kick to everything from toast to tacos.
If you’ve tried our homemade mango pickle or loved the heat in green chili chutney, then this jelly will be your new obsession.
Ingredients You’ll Need
- 2 cups finely chopped pineapple (fresh or canned, drained)
- 1–2 habanero chilies, finely chopped (wear gloves!)
- 1 tbsp lemon juice (freshly squeezed)
- 3 cups granulated sugar
- 1 packet liquid fruit pectin
- ½ cup apple cider vinegar
- Pinch of salt
Optional Add-ins:
- Grated ginger
- Lime zest
- Crushed red pepper for extra fire
How to Make Pineapple Habanero Jelly
Step 1: Prep the Ingredients
- Wear gloves to chop the habaneros — avoid touching your face!
- Finely dice the pineapple, removing any fibrous core.
- Sterilize your jars and lids by boiling them in water for 10 minutes.
Step 2: Cook the Base
- In a saucepan, combine chopped pineapple, habaneros, lemon juice, vinegar, and salt.
- Bring to a simmer for 5–7 minutes to soften and release flavors.
Step 3: Add Sugar & Pectin
- Stir in the sugar and bring to a rolling boil.
- Add liquid pectin and boil for 1 minute while stirring constantly.
Step 4: Jar the Jelly
- Remove from heat and carefully ladle hot jelly into sterilized jars.
- Wipe rims clean, apply lids, and process in a water bath for 10 minutes.
- Let jars cool; you’ll hear a pop sound when sealed properly.
Flavor Profile – What to Expect
This jelly hits:
- Sweetness from pineapple and sugar
- Heat from habaneros (balanced, not overwhelming)
- Tartness from lemon and vinegar
You get a beautifully golden preserve that’s fruity at first bite but ends with a spicy kick.
How to Use Pineapple Habanero Jelly
- Spread on Toast – A zesty morning upgrade
- Serve with Cheese Boards – Great with brie or goat cheese
- Glaze for Chicken or Pork – Brush on grilled meats
- Add to Sandwiches or Burgers – A spicy-sweet punch
- Mix with Soy Sauce – For Asian-inspired dips
Want more fun condiment ideas? Try our garlic coconut chutney or imli chutney.
Storage Tips
- Fridge: Once opened, keep refrigerated up to 1 month
- Pantry: Sealed jars last up to 12 months in a cool, dark place
- Freezer: Jelly can be frozen in airtight containers for 6–8 months
FAQs – Pineapple Habanero Jelly Recipe
Nope! It’s a sweet-forward jelly with a back-end kick. Use fewer chilies if you’re sensitive.
Yes! Try jalapeño (milder) or ghost pepper (hotter).
You can simmer longer to reduce and thicken naturally, but it may be less jelled.
Yes, but watch carefully when boiling – it can bubble up fast.
Health & Nutrition Info (Per Tbsp)
- Calories: ~45
- Sugar: ~10g
- Fat: 0g
- Fiber: <1g
- Vitamin C: Present (from pineapple)
Pro Tips for Perfect Jelly
✅ Use ripe, sweet pineapple for best flavor
✅ Don’t overcook after adding pectin – it can break down
✅ Always test for gel using the spoon test or cold plate test
If you like experimenting with fruit-based condiments, check out our take on instant aam panna.
Fun Twists & Variations
- Tropical Mix: Add mango chunks or passionfruit pulp
- Herbal Touch: Add rosemary or mint while simmering
- Roasted Pepper Jelly: Roast habaneros before chopping
- Sugar-Free Version: Use stevia-based sugar and low-sugar pectin
Pair It With These Dishes
| Dish | Why It Works |
|---|---|
| Crispy Aloo Tikki | Sweet-spicy contrast |
| Paneer Tikka | Great glaze |
| Grilled Chicken Wings | Sticky spicy coating |
| Masala Paratha | Fusion breakfast combo |
Pineapple Habanero Jelly is a small-batch preserve that packs a big flavor punch. It’s versatile, easy to make, and far more exciting than your usual jams. Whether you spread it on toast, serve it with meats, or dip your snacks in it — this jelly deserves a permanent place in your kitchen.
For more spicy-sweet preserves, don’t forget to try our upcoming coffee jam and blackberry jalapeño jelly recipes.
