Description
My favorite way to enjoy this jam is to spread cream cheese on a cracker and drizzle the jam over top.
Ingredients
- 6–8 whole habañeros (I removed the stems and most of the seeds)
- 1 cup cider vinegar *See notes*
- 1 cup peeled and chopped mangoes (about 2 fresh mangoes)
- 1/2 cup Papaya nectar
- 1/2 cup fresh orange juice
- 6 cups sugar
- 1 (3 oz) packet liquid pectin
Instructions
Blend all habañeros with vinegar, mangoes, and juices until well pureed.
Bring mixture and sugar to a full rolling boil in a heavy pot. Boil 8 minutes.
Add liquid pectin and bring to boil again for 1 minute.
Pour into 1/2-pint jars and seal. Make sure to wipe around the rims of the jars with a clean cloth to remove any jam residue. This will ensure a proper seal.
Process the jars in a water-bath canner for 10 minutes. Refer to the instructions at the National Center for Home Preservation. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes.
Remove jars and set aside for 24 hours.
After removing the jars, I like to stand in the kitchen and listen for all of the tops to pop, pop, pop.
Even if you hear the jars pop, it’s best to check all of the seals to make sure all of them are sealed properly. If any of the jars didn’t seal properly, you can reseal the jars, or place them in the refrigerator and consume within a few days.
Jars that are sealed properly can be stored in a cool, dark place for up to 1 year.
Notes
You can use white vinegar or apple cider vinegar in this jam. They both have a similar acidity level. For a milder, fruitier flavor, go with apple cider vinegar. For a sharper, more neutral flavor, use white vinegar. Either vinegar will work well in terms of preservation and safety.
- Cook Time: 10 minutes
- Category: Jam
- Method: Water bath canning