Best 3 Bears Pineapple Mango Habanero Jam Recipes
Indulge in a tantalizing culinary journey with "Bears' Pineapple Mango Habanero Jam," a symphony of sweet, tangy, and spicy flavors. This exceptional jam is crafted from a harmonious blend of juicy pineapple, succulent mango, and fiery habanero peppers, resulting in a versatile condiment that elevates any meal. Whether you're seeking a zesty glaze for grilled meats, a delectable topping for pancakes, or a unique addition to your charcuterie board, this versatile jam is guaranteed to tantalize your taste buds. Discover the culinary magic within, as we guide you through the simple steps to create this extraordinary jam, along with two additional delectable recipes that showcase its versatility: "Pineapple Mango Habanero Jam-Glazed Grilled Chicken Skewers" and "Mango Habanero Jam-Swirled Cheesecake." Prepare to embark on a flavor-filled adventure, where the vibrant colors and bold flavors of pineapple, mango, and habanero take center stage.
Let's cook with our recipes!
PINEAPPLE MANGO HABANERO JAM
I've always been a big fan of tropical flavors married to the fruity heat of habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat. Store in a cool, dark area.
Provided by TheSlyBear
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h57m
Yield 64
Number Of Ingredients 6
Steps:
- Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
- Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
- Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
- Ladle hot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 59.5 calories, Carbohydrate 15.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 14.8 g
BEAR'S PINEAPPLE MANGO HABANERO JAM
I've always been a big fan of tropical flavors married to the fruity heat of Habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat.
Provided by TheSlyBear
Categories Breakfast
Time 25m
Yield 6 half-pint jars
Number Of Ingredients 6
Steps:
- Fruit can be either fresh or frozen. Frozen actually seems to work best.
- 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.
- Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
- Process jars in hot water bath for 10 minutes.
MANGO AND PINEAPPLE JAM
Make and share this Mango and Pineapple Jam recipe from Food.com.
Provided by Sharon123
Categories Pineapple
Time 30m
Yield 3 cups, 48 serving(s)
Number Of Ingredients 4
Steps:
- Peel mango and cut in small pieces, then mash with potato masher to bring juice out.
- Cook 5 minutes.
- Add rest of ingredients, mix well and bring to a boil.
- Boil rapidly 15 to 20 minutes, stirring often, until thick.
- Pour into small sterilized jars.
- Seal and store in cool place.
Tips:
- Use ripe, juicy pineapples and mangoes for the best flavor.
- If you don't have fresh habanero peppers, you can use 1 teaspoon of dried habanero powder.
- Be sure to wear gloves when handling habanero peppers, as they can irritate your skin.
- If you like a sweeter jam, you can add more sugar to taste.
- This jam can be stored in a clean glass jar in the refrigerator for up to 2 weeks.
Conclusion:
This pineapple mango habanero jam is a delicious and versatile condiment that can be used in a variety of ways. It's great on toast, pancakes, waffles, or yogurt. You can also use it as a glaze for chicken, fish, or shrimp. Or, try it as a dipping sauce for spring rolls or wontons. No matter how you choose to use it, this jam is sure to be a hit. So, next time you're looking for a new and exciting way to enjoy your favorite fruits, give this recipe a try. You won't be disappointed!
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