This vibrant jam packs tropical sweetness from ripe mangoes and pineapples, balanced with tangy lime and a fiery kick from habanero. It’s quick to make yet wildly flavorful—perfect for glazing grilled meats, spicing up cheese boards, or daring spoonfuls straight from the jar. Sweet heat never tasted so good.
Native to the Amazon, habanero chili peppers migrated to the Caribbean with the vast maritime trade. Chefs in Mexico’s Yucatan Peninsula originally matched its zesty delicious flavor with tropical fruits. American cooks combined pineapple for sweetness and mango for a dense texture to the classic Mexican “chamoy” fruit sauce (a spicy and sour flavor), which ultimately gave rise to this “triple-flavored” jam dish at the Fusion restaurant in Florida.
What you’ll love about this Pineapple Mango Havana Jam
- Flavor fusion – the tropical sweetness of mango and pineapple blends beautifully with the kick of fiery habanero peppers
- Low Waste – Ideal for when ripe mango and pineapple are at their most flavorful, it’s a great way to cut down on food waste while still having an extra helping of culinary seasoning.
- Handmade Health – Unlike store-bought jams, this homemade jam avoids artificial preservatives and pectin.
This Pineapple Mango Habanero Jam is essentially vegan, as its base recipe uses only plant-based ingredients and is absolutely free of any animal additives such as honey, dairy or gelatin. However, it cannot be verified that the ingredients of the jam sold outside are the same.
Making of Pineapple Mango Habanero Jam
Ingredients
- 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
Directions
- Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to 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 roaring boil, stirring frequently. Cook, stirring regularly, until jam thickens, about 2 minutes. Remove chile halves. Discard 6 chile halves; chop 2 half 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 the heated, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to eliminate any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
- Place a rack in the bottom of a big stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder, spacing them 2 inches apart. Pour in extra boiling water to cover jars by at least 1 inch. Bring water to a roaring 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).
The recipe is from: Pineapple Mango Habanero Jam
Storage
Refrigerator:
- Store in an airtight glass jar in the fridge for up to 3 weeks
- Always use a clean spoon to prevent contamination
- For extra protection, top with a thin layer of lime juice before sealing
Freezer:
- Freeze in portion-sized containers for up to 4 months
- Leave 1-inch headspace for expansion during freezing
- Thaw overnight in refrigerator before use
Frequently Asked Questions
Can I use frozen mango and pineapple?
Yes, you can! Thaw fully and drain extra liquid before using to avoid excess moisture in the jam.
Why doesn’t my jam set properly?
Make sure you bring the mixture to a full boil before adding the pectin. Also check that the pectin has not expired.
What are some unique ways to use this jam?
It can be used as a glaze for grilled chicken or shrimp, thrown into salad dressings, and as a simple snack with cream cheese and crackers.
Pineapple Mango Habanero Jam
Ingredients
- 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
Instructions
- Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to 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 roaring boil, stirring frequently. Cook, stirring regularly, until jam thickens, about 2 minutes. Remove chile halves. Discard 6 chile halves; chop 2 half 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 the heated, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to eliminate any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
- Place a rack in the bottom of a big stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder, spacing them 2 inches apart. Pour in extra boiling water to cover jars by at least 1 inch. Bring water to a roaring 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).
