Ingredients
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16
-
24
-
4
-
1/2
-
4
-
3
-
-
-
-
-
-
-
-
-
Directions
Bear’s Pineapple Mango Habanero Jam,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.,Do you have to use pineapple in it,Delicious jam, but not safe for canning. Acid is way too low. Fridge or freezer safe only.
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Steps
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1
Done
|
Fruit Can Be Either Fresh or Frozen. Frozen Actually Seems to Work Best. |
|
2
Done
|
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. |
|
3
Done
|
Add the Sugar and Stir Until Dissolved. |
|
4
Done
|
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. |
|
5
Done
|
Remove the Chile Halves. Discard All but Two Halves. Chop the Retained Chiles Halves Into Shreds and Add Back to Jam. |
|
6
Done
|
Ladle Hot Jam Into Sterilized Canning Jars, Leaving 1/4-Inch Head Room. |
|
7
Done
|
Process Jars in Hot Water Bath For 10 Minutes. |
