Habanero Pineapple Jam recipe
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Ingredients
- 1 (20 ounce) can crushed pineapple 6 ½ cups white sugar 1 ½ cups apple cider vinegar ½ teaspoon salt 1 red bell pepper, minced 12 habanero peppers - stems and membranes removed, minced 1 cup shredded carrots ¾ cup powdered fruit pectin, or more to taste
Nutrition Info
- 86.8 caloriescarbohydrate: 22.1 gcholesterol: : -fat: : -fiber: 0.2 gprotein: 0.1 gsaturatedFat: : -servingSize: -sodium: 20 mgsugar: 21.8 gtransFat: : -unsaturatedFat: : -
Directions Habanero Pineapple Jam
Directions
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Drain pineapple well, reserving 1/2 cup pineapple juice.
Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water, sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a \"pop\" as jars cool and seal.