Pineapple Mango Habanero Jam Recipes

Steps:

• Fruit can be either fresh or frozen. Frozen actually seems to work best.
• 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.
• Add the sugar and stir until dissolved.
• 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.
• Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
• Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
• Process jars in hot water bath for 10 minutes.

Steps:

• Drain pineapple well, reserving 1/2 cup pineapple juice.
• Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
• Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
• Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
• Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.

Steps:

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

Steps:

• Peel mango and cut in small pieces, then mash with potato masher to bring juice out.
• Cook 5 minutes.
• Add rest of ingredients, mix well and bring to a boil.
• Boil rapidly 15 to 20 minutes, stirring often, until thick.
• Pour into small sterilized jars.
• Seal and store in cool place.