1 ½ pounds fresh mangos, cut into chunks, 1 pound fresh pineapple, cut into chunks, ½ cup cider vinegar, 4 cups white sugar, 1 (3 ounce) pouch liquid pectin, 4 habanero chiles - stemmed, halved, and seeded
Instructions
Mix mangoes, pineapple, and cider vinegar in a pot over medium-high heat. Simmer and use a potato masher to reach a chunky consistency. Dissolve the sugar into the mixture, then add liquid pectin and habanero halves. Bring to a rolling boil for 2 minutes until thickened. Remove all chiles, then finely chop two of them and return to the pot. Prepare eight half-pint jars by sterilizing them in boiling water. Fill the hot jars with jam, leaving a quarter-inch of space at the top. Remove air bubbles with a knife, clean the rims, and seal with lids and rings. Boil the jars in a water bath for 10 minutes, then let them cool on a flat surface for 8 hours before checking the vacuum seals.
Nutrition
Sodium 1mg 0%, Total Carbohydrate 15g 6%, Dietary Fiber 0g 1%, Total Sugars 15g, Protein 0g, Vitamin C 7mg 33%, Calcium 2mg 0%, Potassium 30mg 1%
