Bear's Pineapple Mango Habanero Jam

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 16 ounces pineapple, cut into chunk
• 24 ounces mangoes, cut into chunks
• 4 habanero peppers, halved, seeded and stemmed
• 1/2 cup cider vinegar
• 4 cups sugar
• 3 ounces liquid pectin

Recipe

• 1 fruit can be either fresh or frozen. frozen actually seems to work best.
• 2 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.
• 3 add the sugar and stir until dissolved.
• 4 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.
• 5 remove the chile halves. discard all but two halves. chop the retained chiles halves into shreds and add back to jam.
• 6 ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
• 7 process jars in hot water bath for 10 minutes.