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Pepper Jelly? yes please! It is a simple great tasting recipe that doesnt take long to make.

Pineapple Scotch Bonnet Jelly

Ingredients

  • 5 cups freshly grated pineapple, plus 1 cup diced fresh pineapple

  • 3 cups sugar

  • 1/4 teaspoon butter

  • 3 scotch bonnet peppers, seeds removed, finely chopped

  • 1 package fruit pectin (such as Sure Jell)

Instructions

  1. In a sauce pot, combine the pineapple, sugar and bring to a gentle boil over medium heat, about 5 minutes. Add the scotch bonnet peppers and cook, stirring occasionally, for 2 more minutes. Add butter to reduce foaming. Stir in the pectin. Bring back to a boil for 1 minute. Remove from heat and using a metal spoon, skim off excess foam from the top.

  2. Transfer to mason jars and cool completely before placing a lid on top. Refrigerate for at least 2 hours before serving. Cook with soul. Eat with pleasure!

Pineapple Scotch Bonnet Jelly
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Transcript

- ♫ Pineapple jelly Jelly jelly ♫ So to get started on our pineapple scotch bonnet jelly we're going to actually use a fresh pineapple. So you can use a serrated knife or just a regular knife if it's a sharp knife cut off the end we're gonna cut off the top as well And we're just going to pare this P-A-R-E pare this pineapple and remove from the skin Just go all the way down it's pretty easy to do Peel off that skin Throw that away. So what I'm going to do is cut this right down the middle and then cut it into quarters. Now what this is going to allow me to do is to actually remove that core. We're going to remove the core that part is really tough so just make sure that you get it out. Now what I'm going to do is use a box grater and right over my pot I'm just going to grate up this pineapple. So what's actually happening is that I'm getting all that delicious pulp and juice. Now you can also do this in a food processor if you wanted to you could do this in a blender. Yum. There you go. I'm going to use this other pineapple and just kind of cut it up into smaller chunks Just to kind of give me some texture. Cool. There's a lot of pineapple so we're going to use a lot of sugar a couple of cups sugar that's what's really going to make it nice and thick and we can't forget our scotch bonnet so what I've got in here is 2 scotch bonnet peppers that we've actually sliced in half and removed the seeds the seeds is really where the heat lives. So you just remove those. You could use 3 scotch bonnet, you could use 4 you can go as crazy with this as you want I don't like it too hot I like a little bit of heat to balance out the sweet. Put that on my burner I'm gonna give it a stir. And let that work. So this comes up to a boil. It looks great, it's foaming up a little bit Now what I'm going to do is add a little bit of butter just a little bit, a tiny tiny bit. Looks great. So when that comes up to a boil we're gonna add in our fruit pectin you can find this in your grocery store in your jello section. Just add that in and give it a stir. This is what's going to thicken up the sauce to create a jelly. Mmm, I can really smell that sweet tea. Amazing. It's naturally starting to thicken up and as it cools it will thicken up even more. So what I'm going to do is spoon this into some mason jars that I've cleaned and washed and before we cover this we're going to let it cool and we're going to put it in our fridge and let it set. Then we're gonna spread it on some toast eat it cause it's just that delicious. You can spread it on anything you want. So I'm going to give this pineapple jelly a taste Mmmmmm Mm that is really good Ho, you know what happens when you swallow it you kinda get that echo of heat it's the perfect balance due to that sweet,acidic flavor of the pineapple jelly. I just love this you could throw it toast throw it on a biscuit throw it on whatever you want It's just dope you need to check it out. I'm Son of a Southern Chef and I'll see you next time.