Name: Habanero Pineapple Jam
Prep time: 20 min
Cook time: 20 min
Yield: 64
Ingredients: Crushed pineapple - 1 (20 ounce) can; White sugar - 6 ½ cups; Apple cider vinegar - 1 ½ cups; Salt - ½ teaspoon; Red bell pepper, minced - 1; Habanero peppers - stems and membranes removed, minced - 12; Shredded carrots - 1 cup; Powdered fruit pectin, or more to taste - ¾ cup

Ingredients for - Habanero Pineapple Jam

1. Crushed pineapple 1 (20 ounce) can

2. White sugar 6 ½ cups

3. Apple cider vinegar 1 ½ cups

4. Salt ½ teaspoon

5. Red bell pepper, minced 1

6. Habanero peppers - stems and membranes removed, minced 12

7. Shredded carrots 1 cup

8. Powdered fruit pectin, or more to taste ¾ cup

How to cook deliciously - Habanero Pineapple Jam

1 . Stage

Drain pineapple well, reserving 1/2 cup pineapple juice.

2 . Stage

Inspect eight 1/2-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 a kitchen towel or wooden board.

3 . Stage

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 pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.

4 . Stage

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 . Stage

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 a kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. The tops of your jars should pop as they start to cool and seal.