Description
A glossy Pineapple Mango Habanero Jam with sweet tropical fruit, floral heat, and a bright finish that works on cream cheese, appetizer boards, shrimp, and chicken glazes.
Ingredients
Scale
- 2 cups finely diced pineapple
- 2 cups finely diced ripe mango
- 2 to 3 habanero peppers, minced
- 1/4 cup bottled lime juice
- 1 box powdered pectin
- 5 cups granulated sugar
- 1 teaspoon grated fresh ginger, optional
- Clean half-pint jars and lids
Instructions
- Wash, peel, and finely dice the pineapple and mango.
- Put on gloves, then mince the habaneros, adjusting seeds and membranes to your preferred heat level.
- Prepare clean jars, lids, and a boiling water bath canner if canning.
- Add the pineapple, mango, habanero, lime juice, optional ginger, and powdered pectin to a heavy pot.
- Bring the mixture to a full boil over medium-high heat, stirring often.
- Add all the sugar at once and stir until dissolved.
- Return the mixture to a hard rolling boil that does not stop when stirred.
- Boil hard for exactly 1 minute.
- Remove from heat and skim foam if needed.
- Ladle into prepared jars, leaving 1/4 inch headspace.
- Wipe rims, apply lids, and process in a boiling water bath if making shelf-stable jam.
- Cool completely and let the jam set for at least 24 hours before judging the final texture.
Notes
Wear gloves while handling habaneros.
Do not reduce the sugar or double the batch if you want the best set.
The hard rolling boil must last exactly 1 minute after the sugar is added.
Leave 1/4 inch headspace for proper canning.
Wait 24 to 48 hours before deciding the jam is too thin.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: Per 1 tablespoon
- Calories: 45 kcal
- Sugar: 10g
- Sodium: 0mg
- Carbohydrates: 11g