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:
  • Recipe From: My Indiana Home

Recommended

  • If you like a spicier jam, substitute Ghost pepper for the Habanero pepper or try a combination of Ghost and Habanero.
  • Spread Pineapple Habanero Jam over cream cheese and serve with crackers for a quick appetizer. Or combine jam with cream cheese, sharp shredded cheddar and diced green onions to make a cheese ball, then roll in chopped pecans.
  • Microwave to liquify jam to use as a dipping sauce (or glaze) for chicken wings or a glaze for shrimp or salmon.

Instructions

  1. 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.
  2. In a large 2-quart microwave-safe glass bowl, combine all ingredients except pectin. Cover bowl tightly with microwavable plastic wrap.
  3. 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.
  4. 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.
  5. When the thermometer reads 210 degrees, quickly stir in liquid pectin. Microwave for another 1 to 2 minutes until jam froths up.
  6. 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.
  7. 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.

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