Pineapple Mango Habanero Jam Recipe: Sweet & Spicy!

Ingredients

• 1.5 pounds fresh mangos, cut into chunks
• 1 pound fresh pineapple, cut into chunks
• 0.5 cup cider vinegar
• 4 cups white sugar
• 1 (3 ounce) pouch liquid pectin
• 4 habanero chiles - stemmed, halved, and seeded

Instructions

1. Check your half-pint jars for any cracks or rust. Discard any that are damaged. Keep the good jars in simmering water until the jam is ready. Wash new lids and rings with warm, soapy water.
2. In a large pot over medium-high heat, combine the mangoes, pineapple, and vinegar. Bring to a simmer. Use a potato masher to mash the mangoes and pineapple until chunky. Stir in the sugar until it's completely dissolved.
3. Add the liquid pectin and habanero halves to the mango-pineapple mixture. Bring to a rolling boil, stirring often. Cook, stirring often, until the jam thickens, about 2 minutes. Remove 6 habanero halves and discard. Chop the remaining 2 halves and stir them back into the jam.
4. Carefully pack the hot jam into the sterilized jars, leaving about ¼ inch of space at the top. Use a clean knife or spatula to remove any air bubbles from the sides of the jars. Wipe the rims clean with a damp paper towel. Place the lids on top and screw the rings on tightly.
5. Place a rack in the bottom of a large pot and fill it halfway with water. Bring the water to a boil. Then, carefully lower the jars (2 inches apart) into the boiling water using a jar holder. Add more boiling water to cover the jars by at least 1 inch. Return to a rolling boil, cover the pot, and process for 10 minutes.
6. Remove the jars from the pot and place them on a cloth or wood surface, leaving a few inches between them. Let them cool completely (about 8 hours). Press the center of each lid to make sure it doesn't move. Remove the rings and store the sealed jars in a cool, dark place.

Nutrition

• Calories: 60 kcal
• Fiber Content: 0 g
• Sugar Content: 15 g
• Sodium Content: 1 mg
• Protein Content: 0 g
• Carbohydrate Content: 15 g
• Unsaturated Fat Content: 0 g