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Recipe of the Week: Bear's Tropical Habanero Jam

 
Marshal
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Bear’s Tropical Habanero Jam



32 oz frozen tropical fruit (pineapple and mango work well)
1 habanero chile pepper
4 T jarred pectin
2 T lemon juice
3 1/2 oz cider vinegar
2/3 c water
4 c sugar (28oz)

1. Put fruit in saucepan over medium-low heat. Sprinkle with pectin, lemon juice and vinegar.

2. Split the habanero pepper in half, length-wise. Add it to the pot.

3. Once liquid starts to gather in bottom of pan, increase the heat to high and bring to a boil.

4. Lower heat slightly and boil gently for 5 minutes occasionally mashing mixture to desired chinkiness.

5. Mash in sugar, add the water and return to a boil until gel stage is reached (cold plate method works well).

6. Remove the habanero halves. Either discard, or (for the chile-heads) chop finely and return to mixture.

7. Process in hot water bath for 5 minutes.

Note: makes about 7 half-pints

Note: When the habanero is discarded, the jam doesn’t taste particularly hot until you swallow, at which point a bit of heat blooms into the back of your mouth. I find this very pleasant. For those who want a bit more fire in the jam, finely chop and return the chile to the jam.

 
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This looks delicious.
 
Bear Bibeault
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Tim Cooke wrote:This looks delicious.



I'm yearning to make it again soon!
 
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