Shawn W.,
I actually read your recipe on another site and have it as an URL here. I didn't use vinegar in mine does that make a difference in the taste?
I opened the half fill Pineapple Habanero Jelly I made this morning and used as a glaze on half of the ribs I smoked today. It tasted pretty good. Not too hot but definitely not to mild. My father-in-law said it is too hot for him.
Here is the way I did it.
3 cups juice (two fully ripe pineapples0
5 Habanero peppers
6 ½ cups sugar, measure in a separate bowl
½ teaspoon butter
2 (3 ounces) envelopes Ball liquid Pectin (The recipe I change used Certo)
I chunked the two pineapples and took the green tops off the 5 Habanero peppers and ran the through the food processor. The mixture was very pureed. I place in the refrigerator overnight because it was late when I got started. In the morning I simmered the mixture for about 20 minutes. Then I strained the mixture through a jelly bag using one of those funnel strainers. I gently squeezed the bag after the juice quit coming out of the strainer. I got about 5 ½ cups of juice. You only need three.
I poured the mixture in a pot and added the 6 ½ cups of sugar. You need to add the butter at this time to keep it from foaming too much. I waited too late trying to get the ½ teaspoon of butter and about a cup of the syrup boil all over the stove. When the mixture begins to boils and can’t be stirred down add the 2 envelopes of Pectin. When it boils again where it can’t be stirred down start timing for one minute. Pour into hot clean jars and seal with the lid and ring. I processed in a canner as required. I processed for 10 minutes.
In times past I only turned the hot jars upside down for a little while then turned them right side up and most every jar sealed fine with processing the jars in a canner.
Here is the URL of the recipe I slightly changed to make Pineapple Habanero Jelly
http://www.recipezaar.com/133862
I also read this one
http://tvwbb.infopop.cc/eve/ubb.x/a/tpc ... 3930042223