Tropical Mango Habanero Jam

Combine the sweet and tangy flavors of mangos, pineapple, and cider vinegar in a large cooking vessel over medium-high heat. As the mixture begins to bubble, use a utensil to crush the mangos and pineapple into a chunky texture. Add sugar to the mixture and stir until it is fully incorporated.

Next, add a gel-like substance called liquid pectin and the seeds of a spicy pepper to the cooking vessel. Increase the heat to bring the mixture to a rapid boil, stirring constantly. Continue to cook and stir until the jam reaches its desired consistency, approximately 2 minutes.

Remove the seeds of the spicy pepper from the cooking vessel and discard six of them. Chop two of the remaining seeds and add them back to the mixture, stirring well.

Prepare the containers in which you will store your jam by submerging them in boiling water for at least 5 minutes. This process, known as sterilization, ensures that the containers are clean and ready for use.

Now it's time to fill your prepared containers with the hot jam. Ladle the jam into the containers, leaving about 1/4 inch of space at the top. Use a utensil to remove any air bubbles that may have formed inside the containers, and then wipe the rims clean with a damp cloth to remove any residue.

Finally, place the lids on top of the containers and screw them shut tightly. Place a rack in the bottom of another large cooking vessel and fill it halfway with water, bringing it to a boil. Carefully lower the containers into the boiling water using a lifting device, spacing them 2 inches apart. Pour in more boiling water to cover the containers by at least 1 inch, and then bring the water back to a boil. Cover the vessel with a lid and process for 10 minutes.

Once you have completed this step, remove the containers from the boiling water and place them on a cloth-covered or wooden surface, leaving several inches of space between each container. Allow the containers to cool completely, which may take about 8 hours. As you press on the top of each lid with your finger, make sure that it is tightly sealed, and the seal should not move up or down.