Spread this Pineapple Habanero Jam over cream cheese and serve with crackers for a quick appetizer. Or combine the jam with cream cheese, sharp shredded cheddar and diced green onions to make a cheese ball, then roll in chopped pecans.
- Makes: 3 half-pint (8-ounce) jars
- Prep Time: 30 minutes
- Cook Time: 6-10 minutes
- Difficulty Rating: Easy
- Recipe Created By: Cheryl Armstrong
- Recipe From: My Indiana Home
- 1 can (20 ounces) crushed pineapple in 100% juice
- 2 tablespoons fresh red pepper, diced into 1/8-inch pieces
- 2 tablespoons fresh green pepper, diced into 1/8-inch pieces
- 2 tablespoons fresh habanero pepper, diced into 1/8-inch pieces
- 2 cups granulated sugar
- Juice from 1 fresh lime
- 1½ ounces (half of a 3-ounce pouch) liquid pectin
- Pour pineapple in a strainer and let drain for 10 minutes, stirring occasionally and pressing gently to remove extra juice (do not press completely dry). Save juice for another recipe.
- In a large 2-quart microwave-safe glass bowl, combine all ingredients except pectin. Cover bowl tightly with microwavable plastic wrap.
- Microwave on high for 2 minutes. Carefully pull back plastic wrap, avoiding steam. Stir and scrape sides of bowl with rubber spatula and re-cover with plastic wrap. Repeat for 2 more minutes. Stir and scrape sides.
- Repeat in 1-minute intervals for another 2 to 4 minutes or until jam froths up (boils) and starts to thicken, stirring and scraping sides in between each interval. Check jam temperature using an instant-read thermometer.
- When the thermometer reads 210 degrees, quickly stir in liquid pectin. Microwave for another 1 to 2 minutes until jam froths up.
- Remove from microwave and gently stir for 5 minutes to distribute fruit. Ladle into clean, freezer-safe glass jars or plastic containers, leaving ½-inch of space at the top. Cool for 1 hour on the countertop, then seal with an airtight lid. Place in refrigerator overnight to set.
- Keep refrigerated and consume within 3 weeks or store in freezer up to 1 year (thaw overnight in refrigerator).
Tips & Notes
- Jams should be firm but spreadable – which is why it is important to monitor the temperature of microwave jams so they don’t overcook and become too firm.
- This recipe was developed for a 1200W microwave. Cooking time will need to be increased in lower wattage microwaves. If using a higher wattage microwave, use 70% power.
- Wear disposable gloves when working with the raw habanero pepper, and do not touch your face or eyes.