Pineapple Habanero Jam

First, thoroughly rinse the pineapple under running water, reserving 1/2 cup of its juice. Inspect a batch of eight 1/2-pint jars for any signs of damage, such as cracks or rust on the rings. Discard any jars that are not in good condition and proceed with the rest. Next, give new lids and rings a gentle wash in warm soapy water to ensure they are clean. Arrange the jars and lids on a rack in a large pot filled with boiling water, allowing them to sterilize for approximately 5 minutes. Remove the jars from the pot and place them on a clean kitchen towel or wooden board.

In a large 8-quart pot, combine sugar, apple cider vinegar, and salt. Heat the mixture over medium heat until the sugar has dissolved. Bring the mixture to a boil and then add the pineapple, reserved pineapple juice, diced bell pepper, habanero peppers, and carrots. Continue to bring the mixture back to a rolling boil for around 5 minutes, stirring constantly to prevent scorching.

Gradually add powdered pectin, one tablespoon at a time, mixing well after each addition. Allow the jam to boil for an additional 5 minutes, stirring constantly throughout this process. Remove the pot from the heat and carefully fill the sterilized jars with the jam, leaving about 1/4 inch of space at the top. Use a damp paper towel to wipe away any spills that may occur around the edges of the jars.

Screw on the lids and rings, making sure they are securely fastened. Place the sealed jars back into the boiling water for 5 to 10 minutes, which will help them seal properly. Remove the jars from the boiling water and place them on a clean kitchen towel or wooden board to cool. Allow the jars to cool completely, which may take anywhere from 12 to 24 hours. As they cool, the tops of your jars should start to pop as they seal.