Pineapple Mango Habanero Jam

1. 1

   1. 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.

2. 2

   2. Add the sugar and stir until dissolved.

3. 3

   3. 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.

4. 4

   4. Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.

5. 5

   5. Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.

6. 6

   6. Process jars in hot water bath for 10 minutes.

* Per serving · 4 servings · Values may vary.

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