Pineapple Mango Banana Habanero Jam

You can adjust the heat by keeping more or fewer habanero halves. I found two halves to be just spicy enough for me, one or two more still would've been OK. I didn't think gloves would be necessary for handling the habaneros, but I wholeheartedly recommend them now!

• Ready In: 45 mins
• Yields: 5 pints

Ingredients

• 25  ounces pineapple, cut into wedges
• 25  ounces mangoes, cut into small chunks
• 5  ounces bananas, sliced
• 1⁄4 cup water
• 2  fresh limes, halved
• 6  cups sugar
• 6  habanero peppers, halved and seeded
• 4 1⁄2 ounces  liquid pectin

Directions

1. Cut all of the fruits as directed, and place the mango and banana in a blender with 1/4 cup water to blend.
2. Mix the blended mango and banana and the pineapple chunks in a pot and mash with a potato masher.
3. Set the pot on medium heat, adding freshly squeezed lime juice from two limes.
4. Bring the pot to a slow boil and add the sugar and pectin.
5. Once boiling, add the habanero halves and allow to boil for another 3-5 minutes.
6. Discard 5 of the habaneros (10 halves in total), and mince the remaining habanero (i.e. two halves) and add back to the mixture.
7. Ladle the jam into sterilized canning jars (leaving 1/4 inch head room) and boil for 10+ minutes depending on altitude and jar size.
8. Allow to cool on a wire rack.