BEAR'S PINEAPPLE MANGO HABANERO JAM

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Bear's Pineapple Mango Habanero Jam image

I've always been a big fan of tropical flavors married to the fruity heat of Habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat.

Provided by TheSlyBear

Categories     Breakfast

Time 25m

Yield 6 half-pint jars

Number Of Ingredients 6

16 ounces pineapple, cut into chunk
24 ounces mangoes, cut into chunks
4 habanero peppers, halved, seeded and stemmed
1/2 cup cider vinegar
4 cups white sugar
3 ounces liquid pectin

Steps:

  • Fruit can be either fresh or frozen. Frozen actually seems to work best.
  • Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher.
  • Add the sugar and stir until dissolved.
  • Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning.
  • Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
  • Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
  • Process jars in hot water bath for 10 minutes.

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