Pineapple Habanero Jam
A bold Caribbean-inspired jam that layers tropical sweetness with serious habanero heat, making it an addictive condiment for grilled meats, cream cheese and crackers, or jerk chicken sandwiches. Plan ahead: the jam needs to set for at least 2 hours after cooking.
Ingredients
- 4 cups fresh pineapple, peeled, cored, diced
- 2 habanero peppers (use 1 for mild heat), seeded, minced
- 1 1/2 cups granulated sugar
- 1/4 cup fresh lime juice
- 1/4 cup apple cider vinegar
- 2 tsp fresh ginger, peeled, grated
- 1/4 tsp kosher salt
Instructions
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1
Wear gloves when handling 2 seeded, minced habanero peppers (use 1 for mild heat). Remove seeds and membranes to control heat.
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2
Combine 4 cups peeled, cored, diced fresh pineapple, 1 1/2 cups granulated sugar, 1/4 cup fresh lime juice, 1/4 cup apple cider vinegar, 2 tsp peeled, grated fresh ginger, 2 seeded, minced habanero peppers (use 1 for mild heat), and 1/4 tsp kosher salt in a medium heavy-bottomed saucepan over medium heat.
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3
Stir until the sugar dissolves, then bring the mixture to a boil, stirring frequently.
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4
Reduce heat to medium-low and cook, stirring often, for 25 to 30 minutes until the jam thickens and mounds on a cold spoon.
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5
Use a potato masher or the back of a spoon to break down any large pineapple chunks to your preferred texture.
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6
Transfer to clean jars and let cool completely before sealing. Refrigerate for up to 3 weeks.