Thanks for sharing your recipe @Cookin with Sasquatch! I’ve written it down below. Can you double check this and correct me if I’ve made any errors? Habanero pineapple jelly - makes 9 1/2 pint sized jars - 5-6 habanero peppers chopped - 1 orange bell pepper chopped - 1 pineapple cut up - 1 packet pectin - 1 TBSP butter 1.) Run chopped habanero and orange bell pepper with pineapple chunks in the food processor until blended together. 2.) Add mixture to pot and add 1 packet of pectin and stir together. Bring mixture to boil and lower temperature to a moderate heat and let simmer for 30-45 minutes stirring occasionally. 3.) Bring temperature to back high heat and add 4 (is this amount correct?) cups of sugar and a tablespoon of butter (enough to keep the foam down) to mixture and stir constantly until mixture reaches a hard boil. Continue stirring constantly for one minute. 4.) Turn off heat and set pot aside. Pour mixture into heated mason jars. Seal jars and return to pot with boiling water. Remove jars and let cool. Check seal on jars after about an hour. If lids have formed a seal, let sit for at least 24 hours.
TYVM Sasquatch for sharing your recipe. I love jams with habanero peppers. I’m obsessed with mango habanero but looks like this may be my next obsession. Love your patio det up too😊😊😊
This is will be my very first jelly recipe I will be doing today. And sending out to my family ❤ so glad it’s not as messy as other recipes thank you so much for your video and just a fyi I enjoy how you explain everything slower also thank you so much
One day I will give this a try! I have to ask, what part of the country are you from? I reckoned the accent and dialect but can't remember from where. I taught photography for many years and traveled our great country from one cost to the other and everywhere between. I know I have heard the accent but just can't remember from what part of the country!
@@cookinwithsasquatch99 - Ah no worries... I was down in Houma, New Iberia, Lafayette, and Opelousas for about a couple years or so back in the 80s. Thanks for getting back with me.
@@3lMaMaDo Hey, I used 1 pineapple and added 2 cans of pineapple chunks but strained the juice and 1 orange bell pepper and 6 habanero peppers from my plants in the garden. if you above in one of the comments someone post a recipe and it's pretty much how I did it. hope this helps.
@@cookinwithsasquatch99I have no car to go to the store and buy the ingredients your using ...so I'm dehydrating them in my oven right now so they don't go to waste. I'm so new to this and this is the first time I ever grew habenero and ghost peppers and don't know what I'm doing. Next year I'll be better prepared. Fingers Crossed 🙂❤️
Thanks for sharing your recipe @Cookin with Sasquatch! I’ve written it down below. Can you double check this and correct me if I’ve made any errors?
Habanero pineapple jelly - makes 9 1/2 pint sized jars
- 5-6 habanero peppers chopped
- 1 orange bell pepper chopped
- 1 pineapple cut up
- 1 packet pectin
- 1 TBSP butter
1.) Run chopped habanero and orange bell pepper with pineapple chunks in the food processor until blended together.
2.) Add mixture to pot and add 1 packet of pectin and stir together. Bring mixture to boil and lower temperature to a moderate heat and let simmer for 30-45 minutes stirring occasionally.
3.) Bring temperature to back high heat and add 4 (is this amount correct?) cups of sugar and a tablespoon of butter (enough to keep the foam down) to mixture and stir constantly until mixture reaches a hard boil. Continue stirring constantly for one minute.
4.) Turn off heat and set pot aside. Pour mixture into heated mason jars. Seal jars and return to pot with boiling water. Remove jars and let cool. Check seal on jars after about an hour. If lids have formed a seal, let sit for at least 24 hours.
Thanks for sharing your video. I can’t wait to try this. I was enjoying the smell and taste alone with you!yummy!!!
Beautiful❤thanks for sharing
TYVM Sasquatch for sharing your recipe. I love jams with habanero peppers. I’m obsessed with mango habanero but looks like this may be my next obsession. Love your patio det up too😊😊😊
This is will be my very first jelly recipe I will be doing today. And sending out to my family ❤ so glad it’s not as messy as other recipes thank you so much for your video and just a fyi I enjoy how you explain everything slower also thank you so much
Looks interesting😮
Been trying to get into making jellies and pepper jellies. Thanks for the excellent demonstration :)
I’d love it if you could add proportions/amounts for this recipe!
Hoe much pineapple, bell peppers and habaneros sir? Thank you in advance from Vegas. Love the video! 🙏🏽
One day I will give this a try!
I have to ask, what part of the country are you from? I reckoned the accent and dialect but can't remember from where.
I taught photography for many years and traveled our great country from one cost to the other and everywhere between. I know I have heard the accent but just can't remember from what part of the country!
sorry I am just seeing this. I am from South Louisiana....
@@cookinwithsasquatch99 - Ah no worries... I was down in Houma, New Iberia, Lafayette, and Opelousas for about a couple years or so back in the 80s. Thanks for getting back with me.
How much pineapple, how much bell peppers and how many habaneros? Thank you from Vegas Sir! Great video!
@@3lMaMaDo Hey, I used 1 pineapple and added 2 cans of pineapple chunks but strained the juice and 1 orange bell pepper and 6 habanero peppers from my plants in the garden. if you above in one of the comments someone post a recipe and it's pretty much how I did it. hope this helps.
How much sugar? My brother lives in Houma, Louisiana😊
Can I use dehydrated jalapeno powder?
@@jolee6751 I would think you could , I just haven’t done it so not sure how much you would use.
@cookinwithsasquatch99 me neither 😊
@@cookinwithsasquatch99I have no car to go to the store and buy the ingredients your using ...so I'm dehydrating them in my oven right now so they don't go to waste. I'm so new to this and this is the first time I ever grew habenero and ghost peppers and don't know what I'm doing. Next year I'll be better prepared. Fingers Crossed 🙂❤️