Best 4 Bears Pineapple Mango Habanero Jam Recipes

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Escape on a tropical adventure with the tantalizing flavors of bears pineapple mango habanero jam. Discover a harmonious fusion of sweet and spicy notes that will transport your taste buds to paradise. Embark on a culinary journey as we uncover the secrets behind creating this extraordinary jam. Brace yourself for an explosion of tropical flavors, a touch of heat, and a delightful sensory experience that will leave you craving more.

Here are our top 4 tried and tested recipes!

HABANERO PINEAPPLE JAM



Habanero Pineapple Jam image

This is a recipe devised to use a bounty of habaneros grown by my uncle and given to me. I mixed and matched pieces from recipes found on the internet to come up with one that has these beautiful colors, flavors, and texture. I love to serve this on top of a softened block of cream cheese with butter crackers as an appetizer. It's also a great marinade/glaze (when mixed with a bit of soy sauce) for pork and chicken.

Provided by bsmizzel

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 12h45m

Yield 64

Number Of Ingredients 8

1 (20 ounce) can crushed pineapple
6 ½ cups white sugar
1 ½ cups apple cider vinegar
½ teaspoon salt
1 red bell pepper, minced
12 habanero peppers - stems and membranes removed, minced
1 cup shredded carrots
¾ cup powdered fruit pectin, or more to taste

Steps:

  • Drain pineapple well, reserving 1/2 cup pineapple juice.
  • Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Wash new, unused lids and rings in warm soapy water. Place jars and lids on a rack in a large pot of boiling water; sterilize for about 5 minutes. Remove jars from water and place on kitchen towel or wooden board.
  • Mix sugar, apple cider vinegar, and salt together in an 8-quart pot and cook over medium heat to dissolve the sugar. Bring to a boil and add the pineapple, reserved pineapple juice, minced bell pepper, habanero peppers, and carrots. Bring back to a rapid boil for about 5 minutes, stirring constantly.
  • Add powdered pectin, 1 tablespoon at a time, mixing well after each addition. Let jam boil for 5 minutes, stirring constantly. Remove from heat and ladle into sterilized jars, leaving 1/4 inch at the top. Wipe off any spillage around the rims of the jars using a damp paper towel.
  • Screw on tops and rings. Place the sealed jars back in boiling water for 5 to 10 minutes. Remove jars from boiling water and place on kitchen towel or wooden board. Allow to cool completely, 12 to 24 hours. Listen for a "pop" as jars cool and seal.

Nutrition Facts : Calories 86.8 calories, Carbohydrate 22.1 g, Fiber 0.2 g, Protein 0.1 g, Sodium 20 mg, Sugar 21.8 g

BEAR'S PINEAPPLE MANGO HABANERO JAM



Bear's Pineapple Mango Habanero Jam image

I've always been a big fan of tropical flavors married to the fruity heat of Habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat.

Provided by TheSlyBear

Categories     Breakfast

Time 25m

Yield 6 half-pint jars

Number Of Ingredients 6

16 ounces pineapple, cut into chunk
24 ounces mangoes, cut into chunks
4 habanero peppers, halved, seeded and stemmed
1/2 cup cider vinegar
4 cups white sugar
3 ounces liquid pectin

Steps:

  • Fruit can be either fresh or frozen. Frozen actually seems to work best.
  • Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher.
  • Add the sugar and stir until dissolved.
  • Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning.
  • Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
  • Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
  • Process jars in hot water bath for 10 minutes.

PINEAPPLE MANGO HABANERO JAM



Pineapple Mango Habanero Jam image

I've always been a big fan of tropical flavors married to the fruity heat of habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat. Store in a cool, dark area.

Provided by TheSlyBear

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 8h57m

Yield 64

Number Of Ingredients 6

1 ½ pounds fresh mangos, cut into chunks
1 pound fresh pineapple, cut into chunks
½ cup cider vinegar
4 cups white sugar
1 (3 ounce) pouch liquid pectin
4 habanero chiles - stemmed, halved, and seeded

Steps:

  • Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
  • Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
  • Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
  • Ladle hot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 59.5 calories, Carbohydrate 15.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 14.8 g

MANGO AND PINEAPPLE JAM



Mango and Pineapple Jam image

Make and share this Mango and Pineapple Jam recipe from Food.com.

Provided by Sharon123

Categories     Pineapple

Time 30m

Yield 3 cups, 48 serving(s)

Number Of Ingredients 4

2 cups ripe mangoes, cut up
1 cup crushed pineapple
1/3 cup lime juice (or lemon)
2 cups sugar

Steps:

  • Peel mango and cut in small pieces, then mash with potato masher to bring juice out.
  • Cook 5 minutes.
  • Add rest of ingredients, mix well and bring to a boil.
  • Boil rapidly 15 to 20 minutes, stirring often, until thick.
  • Pour into small sterilized jars.
  • Seal and store in cool place.

Tips:

  • Choose ripe pineapple and mangoes: Using ripe fruits will ensure your jam has the best flavor and sweetness. Look for fruits that are fragrant, brightly colored, and free of blemishes.
  • Use fresh habaneros: Fresh habaneros will give your jam the best flavor and heat. If you can't find fresh habaneros, you can use dried habaneros, but be sure to adjust the amount you use to taste.
  • Be careful when handling habaneros: Habaneros are very hot, so be sure to wear gloves when handling them. Avoid touching your eyes or nose after handling habaneros, as this can cause irritation.
  • Use a heavy-bottomed pot: A heavy-bottomed pot will help to prevent the jam from burning. It will also help to distribute the heat evenly, which will result in a more consistent jam.
  • Cook the jam until it reaches the desired consistency: The cooking time for the jam will vary depending on the desired consistency. For a thicker jam, cook it for longer. For a thinner jam, cook it for less time.
  • Let the jam cool completely before storing it: Once the jam is cooked, let it cool completely before storing it. This will help to prevent the jam from spoiling.

Conclusion:

Pineapple-Mango Habanero Jam is a delicious and versatile condiment that can be enjoyed in many ways. It can be used as a spread on toast, crackers, or sandwiches. It can also be used as a glaze for chicken, pork, or fish. Additionally, it can be used as a dipping sauce for fruits, vegetables, or chips. No matter how you choose to enjoy it, Pineapple-Mango Habanero Jam is sure to be a hit!

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