This Pineapple Habanero marmalade has a wonderful caramelized color after simmering for so long. Use as an appetizer, spread, or even on ribs! A Jolly Acres Farm Favorite!

 

Yields: about 4 half pints

 

You will need: 

4-5 half pint jars, new lids, rings, waterbath canner, jar lifter.

Ingredients:

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

Prepare jars, lids, and canner.

Blend pineapple and 1/4 C apple cider vinegar and place in large pot.

Puree seeded habanero peppers with the remaining apple cider vinegar. 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 minutes.

Once mixture has thickened bring up to a rolling boil and boil hard for 1 minute.

Remove from heat and ladle into hot jars, leaving 1/4 inch 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 minutes.  Remove lid and turn off heat, let stand 10 mins. Remove jars from water and let sit on counter for 24 hours. Make sure your jars are sealed, and remove ring for storage.