Pineapple Mango Banana Habanero Jam - cooking recipe

Ingredients

25 ounces pineapple, cut into wedges
25 ounces mangoes, cut into small chunks
5 ounces bananas, sliced
1/4 cup water
2 fresh limes, halved
6 cups sugar
6 habanero peppers, halved and seeded
4 1/2 ounces liquid pectin

Preparation

Cut all of the fruits as directed, and place the mango and banana in a blender with 1/4 cup water to blend.
Mix the blended mango and banana and the pineapple chunks in a pot and mash with a potato masher.
Set the pot on medium heat, adding freshly squeezed lime juice from two limes.
Bring the pot to a slow boil and add the sugar and pectin.
Once boiling, add the habanero halves and allow to boil for another 3-5 minutes.
Discard 5 of the habaneros (10 halves in total), and mince the remaining habanero (i.e. two halves) and add back to the mixture.
Ladle the jam into sterilized canning jars (leaving 1/4 inch head room) and boil for 10+ minutes depending on altitude and jar size.
Allow to cool on a wire rack.