This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It’s also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.
- 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
- 1 Drain pineapple well, reserving 1/2 cup pineapple juice.
- 2 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.
- 3 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.
- 4 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.
- 5 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.
- Calories 86.8
- Carbohydrate 22.1 g
- Fiber 0.2 g
- Protein 0.1 g
- Sodium 20 mg
- Sugar 21.8 g
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