Bear's Pineapple Mango Habanero Jam

Submitted by TheSlyBear

"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."

 

• Ready In: 25mins
• Ingredients: 6
• Yields: 6 half-pint jars

ingredients

• 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

directions

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.

Reviews

[jboi1974]

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

 

[Jephy]

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.<br/>Thanks, S.B.; yours is a good recipe and I'll repeat it.<br/>Cheers from Vancouver, Washington<br/>Jeph the Currently Sunburned Bear

 

[Krissy]

Delicious jam, but not safe for canning. Acid is way too low. Fridge or freezer safe only.

 

[Anonymous]

Delicious...every single bite!!! I used fresh fruit and cooked it for about 5 or 6 minutes to soften the fruit a little more. Looked up the conversion for liquid pectin to powder and ended up using 12 teaspoons of powdered pectin. My wife even ate it and she doesn’t like much spice at all. Think the next time I make it for myself I will add red pepper flakes. Thank you so much for the recipe.

 

[Kristie M.]

This is my all time favorite jam recipe. I tweak it a little by adding 1 1/2 times the fruit which makes it more of a glaze rather than jam. Perfect on pork, chicken and poured over cream cheese and served with crackers at parties. Thank you!!!!