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