Let’s Make (Not Too Spicy) Pineapple Habanero Jam
Cook 450 grams minced pineapple (core and eyes removed) with 1/8 cup water and 1/4 tsp chili powder over medium-high heat.
1
Add 1/2 TBSP lemon juice and keep stirring at a rapid boil until the water is almost completely gone.
2
Use an immersion blender to break down the pineapple so there aren’t any big chunks left.
3
Whisk together 1 TBSP pectin powder and 150 grams (3/4 cup) granulated sugar in a small bowl. (Excuse the steam on my camera).
4
Stir sugar and pectin into pineapple and mix well as it begins to thicken.
5
Bring the mixture back to a rapid boil; add another 150 grams (3/4 cup) sugar. Reduce heat and cook to desired consistency.
6
Transfer to a container and refrigerate once cool or follow proper canning procedure to store in a jar with an airtight seal.
7
Serve on toast on its own or with a soft white cheese like mascarpone or chèvre!
8
300 grams, divided
Granulated Sugar
450 grams
Pineapple, Peeled, Cored, Minced
1/4 tsp
Habanero Powder
1 TBSP
Powdered Pectin
1/4 cup
Water (optional)
Immersion Blender
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