Bear's Pineapple Mango Habanero Jam

Total Time
Prep 15 mins
Cook 10 mins

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.

Ingredients Nutrition


  1. Fruit can be either fresh or frozen. Frozen actually seems to work best.
  2. 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. Add the sugar and stir until dissolved.
  4. 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. Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
  6. Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
  7. Process jars in hot water bath for 10 minutes.


Most Helpful

This was so easy to make and tastes so good. I would suggest this for any one. The sweet with the heat is amazing

jboi1974 September 19, 2011

Someone was benevolent to me today in the form of ten huge mangos. What'm I gonna do with THOSE? Well, I searched for a jam because my habaƱero plant has produced prolifically and I like both flavors. This yielded a little more than six half-pint jars, which is okay---the remaining jam will be combined with a little bourbon and butter and get brushed on a pork tenderloin I'm about to grill.
Thanks, S.B.; yours is a good recipe and I'll repeat it.
Cheers from Vancouver, Washington
Jeph the Currently Sunburned Bear

Jephy June 05, 2011

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