Pineapple Mango Habanero Jam Recipe

Combine mangos pineapple and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.

Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil stirring frequently. Cook stirring frequently until jam thickens about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.

Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.

Ladle hot jam into hot sterilized jars filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil cover the pot and process for 10 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface several inches apart until cool about 8 hours. Press the top of each lid with a finger ensuring that the seal is tight (lid does not move up or down at all).