TROPICAL HABANERO JELLY (SALLYE)
- 16 oz
- pineapple cut into chunks
- 24 oz
- mango cut into chunks
- habanero pepper, halved seeded & stemmed
- 1/2 c
- apple cider vinegar
- 4 c
- grandulated sugar
- 3 oz
- liquid pectin
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.
Add the sugar and stir until dissolved.
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.
Remove the chile halves. Discard all but two halves.
Chop the retained chiles halves into shreds and add back to jam, stirring to blend.
Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
Process jars in hot water bath for 10 minutes.
Seal in airtight jars
May be stored for several months in cool, dry place.