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Many of our Row By Row Facebook Group Members, Instagram Followers and YouTube subscribers have submitted their gardening questions and tonight, Greg answers them! “Mama Hoss’ Heatless Habanero Pineapple Pepper Jelly” recipe is below! (some questions will be answered on a later show)
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Ms. Hoss Heatless Habanero Pineapple Pepper Jelly:
1 cup seeded and coarsely chopped Heatless Habanero Pepper
1 cup drained finely chopped Pineapple (I let drain overnight, very important to be drained)
6 cups sugar
1 cup cider vinegar (5% acidity)
4 Tbsp fresh lime juice
2 (3 oz) package liquid pectin
1. Process pepper in food processor/blender until smooth
2. Bring pepper mixture, pineapple, sugar and vinegar to a rolling boil, stirring constantly. Boil 3 minutes at rolling boil. Stir in lime juice and pectin, return to rolling boil. Boil 1 minute stirring constantly. Remove from heat, and let foam settle (about 1 minute). Skim off and discard any foam.
3. Spoon into clean canning jars. Process in boiling water bath for 15 minutes.
4. Remove and let sit undisturbed for 12-24 hours.
Makes 7 ½ pint jars