Pineapple Habanero Jam

Serve this pineapple habanero jam plain on toast or with a soft white cheese like mascarpone, ricotta, or chèvre!

INGREDIENTS

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Cook minced pineapple with water and habanero powder powder over medium-high heat until softened.

Add lemon juice and keep stirring at a rapid boil until the water is almost completely gone. It will get steamy! That's okay.

Use an immersion blender to break down the pineapple so there aren’t any big chunks left.

In a small bowl, whisk together the pectin and half the granulated sugar.

Stir the sugar and pectin into the pineapple and mix well as it begins to thicken.

Return to a rapid boil and add the remaining sugar. Reduce heat and cook to desired consistency.

Transfer to a container and refrigerate once cool or follow proper canning procedure to store in a jar with an airtight seal.

Swipe up for the full recipe and how to properly can jam for long term storage!