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How to Make Pineapple Mango Habanero Jam - A Step-by-Step Guide

Looking for a unique and flavorful spread to elevate your breakfast or add a kick to your favorite appetizers and dishes? Look no further than this recipe for Pineapple Mango Habanero Jam! This jam is bursting with the perfect balance of sweet and spicy, making it a versatile and delicious addition to your pantry. Whether you spread it on toast, pair it with cheese and crackers, or use it as a glaze for meats, this Pineapple Mango Habanero Jam is sure to impress your taste buds.

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Ingredients

  • 1 ½ pounds fresh mangos, cut into chunks
  • 1 pound fresh pineapple, cut into chunks
  • ½ cup cider vinegar
  • 4 cups white sugar
  • 1 (3 ounce) pouch liquid pectin
  • 4 habanero chiles - stemmed, halved, and seeded

Information

  • Prep Time: 20 mins
  • Cook Time: 40 mins
  • Additional Time: 8 hrs
  • Total Time: 9 hrs
  • Servings: 64
  • Yield: 8 half-pint jars

  • Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
  • Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
  • Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
  • Ladle hot jam into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

    • Nutrition

    60 cal.

    • Sodium: 1mg
    • Total Carbohydrate: 15g
    • Dietary Fiber: 0g
    • Total Sugars: 15g
    • Protein: 0g
    • Vitamin C: 7mg
    • Calcium: 2mg
    • Potassium: 30mg

    Categories

    Sweet recipes
    Spicy recipes
    Fruit recipes
    Condiment recipes
    Preserves recipes