Bear S Pineapple Mango Habanero Jam Recipe

Ingredients for Bear S Pineapple Mango Habanero Jam

• 4 cups diced fresh or frozen pineapple
• Mangoes
• Habanero Peppers
• Cider Vinegar
• White Sugar
• Liquid Pectin

How to Make Bear S Pineapple Mango Habanero Jam

1. If using fresh fruit, dice the pineapple and mango into roughly 1/2-inch pieces. Frozen fruit may be used directly.
2. Combine the prepared fruit and white wine vinegar in a large, heavy-bottomed stockpot over medium-high heat.
3. Bring the mixture to a simmer, gently mashing the fruit with a potato masher to achieve a chunky consistency. Do not puree.
4. Add the granulated sugar and stir constantly until completely dissolved.
5. Add the liquid pectin and the minced habanero peppers. Stir well to combine.
6. Increase the heat to high and bring the mixture to a rolling boil that cannot be stirred down. This should take about 1 minute.
7. Maintain a rolling boil for exactly 1 minute, stirring constantly to prevent scorching.
8. Remove from heat. Skim off any foam that has formed on the surface.
9. Ladle the hot jam into sterilized canning jars, leaving 1/4-inch headspace.
10. Process jars in a boiling water bath for 10 minutes (adjust processing time based on your altitude – consult a canning guide for details).
11. Remove jars from the canner and let cool completely. You should hear a satisfying 'pop' sound as the jars seal.