A spicy and sweet jam that goes well with a nice, sharp cheese, and it's really great with grilled cheese. Although the recipe involves hot peppers, the end result is a jam that is actually very flavourful and not that hot. If you want to increase the heat intensity, leave the seeds in when you prepare it.
1. Blend all habaneros with vinegar, mango, and juice until well pureed.
2. Bring mixture and sugar to boil in a heavy pot until the sugar is dissolved. Bring to a boil reduce heat to medium and simmer for 5 minutes.
3. Add liquid pectin, and boil for 1 minute stirring constantly. Skim and discard any foam from the jelly.
4. Pour into 1/2 pt jars and seal.
1. Sterilize the jars and lids in boiling water for at least 5 minutes. Pour the jam into the hot sterilized jars, filling to within 1/4 inch of the top. Top with lids and screw on rings.
2. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary, until the water level, is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 5 minutes.
3.Remove the jars from the stockpot and place onto a cloth-covered surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Once jars are sealed, there should be a concave spot at the top of each jar.
It takes about 4 1/2 hours to set and you'll probably have to hide it away so that no one will keep picking at it - MARK! - before it sets. It's really very addictive so make a double batch because it won't last as long as you think. Tip: Use gloves when cutting and seeding the peppers.
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