Ingredients for Bear's Pineapple Mango Habanero Jam
- 4 cups diced fresh or frozen pineapple
- Mangoes
- Habanero Peppers
- Cider Vinegar
- White Sugar
- Liquid Pectin
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How to Make Bear's Pineapple Mango Habanero Jam
- If using fresh fruit, dice the pineapple and mango into roughly 1/2-inch pieces. Frozen fruit may be used directly.
- Combine the prepared fruit and white wine vinegar in a large, heavy-bottomed stockpot over medium-high heat.
- Bring the mixture to a simmer, gently mashing the fruit with a potato masher to achieve a chunky consistency. Do not puree.
- Add the granulated sugar and stir constantly until completely dissolved.
- Add the liquid pectin and the minced habanero peppers. Stir well to combine.
- Increase the heat to high and bring the mixture to a rolling boil that cannot be stirred down. This should take about 1 minute.
- Maintain a rolling boil for exactly 1 minute, stirring constantly to prevent scorching.
- Remove from heat. Skim off any foam that has formed on the surface.
- Ladle the hot jam into sterilized canning jars, leaving 1/4-inch headspace.
- Process jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for details).
- Remove jars from the canner and let cool completely. You should hear a satisfying 'pop' sound as the jars seal.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
670g
Fat
0g
Carbs
58g
