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Mango Habanero Jam
A sweet‑spicy jam made with fresh mango and fiery habanero peppers. Perfect for spreading on crackers, cheese boards, or as a glaze for grilled meats. The recipe includes proper canning steps for a year‑long shelf life.
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Critical Success Points
- • 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.
Safety Warnings
- • Habanero oils can cause severe skin and eye irritation – always wear gloves and wash hands thoroughly after handling.
- • Fumes from boiling hot peppers can irritate respiratory passages; keep windows open or use a fan.
- • Jars are extremely hot during processing – use tongs or heat‑proof gloves to avoid burns.
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