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Pineapple Mango Habanero Jam
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
540 minutes
Spicy-sweet pineapple mango jam with a tropical twist and a fiery habanero kick - perfect for flavor adventurers!
Ingredients:
  • 1.5 pounds fresh mangos, cut into chunks
  • 1 pound fresh pineapple, cut into chunks
  • 0.5 cup cider vinegar
  • 4 cups white sugar
  • 1 (3 ounce) pouch liquid pectin
  • 4 habanero chiles - stemmed, halved, and seeded
Instructions:
  • In a stockpot over medium-high heat, mix together mangos, pineapple, and cider vinegar. Allow the mixture to simmer and use a potato masher to create a chunky consistency. Stir in sugar until fully dissolved.
  • Combine liquid pectin and habanero chile halves in the stockpot. Bring to a vigorous boil, stirring often. Continue cooking and stirring until the jam thickens for about 2 minutes. Remove and discard 6 chile halves; chop the remaining 2 halves and stir them back into the jam.
  • Place 8 half-pint jars and lids in boiling water for a minimum of 5 minutes to sterilize.
  • Carefully pour the warm jam into the sterilized jars, leaving a 1/4 inch space from the top. Use a knife to release any air bubbles trapped inside. Clean the jar rims with a damp paper towel to ensure a proper seal. Seal with lids and secure with rings.
  • In a large stockpot, create a water bath using a rack, filling it halfway with water. Carefully lower jars into the boiling water, ensuring they are spaced 2 inches apart. Add more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Transfer the jars from the stockpot to a cloth-covered or wooden surface and space them a few inches apart. Let them cool for approximately 8 hours. Press down on the lids with your finger to check that they are sealed tightly (lid remains stable - doesn't move up or down).

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