Mango Habanero Jam

Ingredients

• 20-25 peppers Habanero peppers (Stems removed, halved; remove seeds from half of the peppers for milder heat. Wear gloves.)
• 1 fruit Ripe mango (Peeled and diced before blending.)
• 2.5 cup Distilled white vinegar (Provides acidity for safe canning.)
• 1 cup Granulated sugar (Adjust sweetness to taste.)
• 1.25 tablespoon Fruit pectin (commercial jam setting) (Ensures proper set; follow package instructions.)
• 1 pinch Plain salt (Enhances flavor; a dash is enough.)
• Enough to cover jars cup Water (for sterilizing jars) (Keep warm after sterilizing for processing.)

Instructions

1. Sterilize the jars

   Place the 4‑oz jars in a large pot, cover with water and bring to a boil. Boil for 20 minutes, then turn off the heat and let the jars sit in the hot water until needed.

   Time: PT20M

   Temperature: 212°F

2. Prepare the habanero peppers

   Wear disposable gloves. Remove stems, cut each pepper in half lengthwise, and remove seeds from about half of the halves for milder heat.

   Time: PT15M

3. Prep the mango

   Peel the mango, cut the flesh away from the pit, and dice it roughly.

   Time: PT10M

4. Blend peppers with vinegar

   Place the prepared habanero halves in the blender, add 2½ cups distilled vinegar, and blend on high until the mixture is finely pureed.

   Time: PT5M

5. Add mango, sugar, and salt

   To the same blender add the diced mango, 1 cup granulated sugar, and a pinch of salt. Blend until smooth.

   Time: PT5M

6. Transfer to saucepan

   Pour the blended mixture into a large saucepan.

   Time: PT2M

7. Bring to a rolling boil

   Place the saucepan over high heat and bring the mixture to a vigorous rolling boil.

   Time: PT5M

   Temperature: 212°F

8. Add pectin and stir

   Quickly stir in 1¼ tablespoons fruit pectin, then continue stirring constantly for 3 minutes.

   Time: PT3M

9. Boil briefly

   Allow the jam to boil for an additional 2 minutes to ensure proper set.

   Time: PT2M

   Temperature: 212°F

10. Rest before filling

    Remove the pot from heat and let the jam sit for 1 minute.

    Time: PT1M

11. Fill the sterilized jars

    Using a heat‑proof ladle, spoon the jam into each hot jar, leaving about ¼ inch of headspace at the top.

    Time: PT5M

12. Process jars in a water bath

    Return the sterilizing pot to the stove, bring the water to a near boil, submerge the filled jars, and process for 10 minutes. Then lower the heat and simmer for another 5 minutes.

    Time: PT15M

    Temperature: 212°F

13. Cool and check seals

    Remove the jars with tongs, place them on a towel, and let cool for about 10 minutes. Listen for the “pop” of the seal and check that lids are concave.

    Time: PT10M

Nutrition Facts

Calories

226

Protein

0g

Carbohydrates

58g

Fat

0g

Fiber

1g

Ingredient Substitutions

• Instead of Habanero peppers: Scotch bonnet, Jalapeño (less heat), Serrano
• Instead of Ripe mango: Peach, Apricot, Pineapple
• Instead of Distilled white vinegar: White wine vinegar, Apple cider vinegar
• Instead of Granulated sugar: Honey, Agave nectar
• Instead of Fruit pectin (commercial jam setting): Other commercial pectin, Cook longer to naturally thicken

Equipment Needed

• 4‑ounce jam jars with lids
• Large pot or saucepan
• Blender or food processor
• Tongs or jar lifter
• Heat‑resistant spoon / ladle
• Stove (gas or electric)
• Ventilation (fan, open windows) (optional)
• Timer (optional)

Critical Steps — Do Not Skip

• Sterilizing the jars to prevent contamination.
• Wearing gloves while handling habanero peppers to avoid skin irritation.
• Ensuring proper ventilation when the pepper mixture reaches a boil.
• Leaving correct headspace (¼ inch) before processing.
• Processing the jars for the full 15‑minute water bath to achieve a safe seal.

Chef Tips from the Video

• For an extra depth of flavor, roast the habaneros briefly (5 minutes) before blending.
• Add a splash of lime juice after cooking for a bright finish.
• Serve the jam with cream cheese on crackers for an elegant appetizer.

Troubleshooting

Storage

Refrigerator: After opening, store in the refrigerator and use within 4 weeks.

Freezer: Not recommended; texture may change.

Room temperature: Sealed jars can be stored in a cool, dark pantry for up to 12 months.

Make-Ahead Tips

• The jam will keep sealed for up to a year; label each jar with the date.
• If a jar fails to seal, refrigerate and consume within a month.
• Use the jam as a glaze for grilled chicken or pork for an extra sweet‑spicy kick.