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.

• Ready In: 25 mins
• 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.