Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 645.51 Kcal (2703 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 6.73mg | 0% | |
| Potassium | 450.59mg | 10% | |
| Total Carbs | 164.38g | 55% | |
| Sugars | 157.29g | 629% | |
| Dietary Fiber | 4.96g | 20% | |
| Protein | 2.84g | 6% | |
| Vitamin C | 71.4mg | 119% | |
| Calcium | 40.1mg | 4% | |
| Amount Per 100 g | |||
| Calories | 141.98 Kcal (594 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 1.48mg | 0% | |
| Potassium | 99.11mg | 10% | |
| Total Carbs | 36.16g | 55% | |
| Sugars | 34.6g | 629% | |
| Dietary Fiber | 1.09g | 20% | |
| Protein | 0.62g | 6% | |
| Vitamin C | 15.7mg | 119% | |
| Calcium | 8.8mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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