Bear's Pineapple Mango Habanero Jam

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 white sugar
• 3 ounces liquid pectin

Directions

1. 1

   Fruit can be either fresh or frozen. Frozen actually seems to work best.

2. 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. 3

   Add the sugar and stir until dissolved.

4. 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. 5

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

6. 6

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

7. 7

   Process jars in hot water bath for 10 minutes.