Habanero Pineapple Jam

Prepare the Pineapple: Drain the crushed pineapple, reserving 1/2 cup of the juice. Set both aside. (5 minutes)

Sterilize Jars: Inspect eight 1/2-pint jars for any cracks or defects. Sterilize the jars, lids, and rings by boiling them in a large pot of water for 5 minutes. Remove carefully and place upside down on a clean kitchen towel or wooden board to dry. (15 minutes)

Combine Ingredients: In a large, heavy-bottomed 8-quart pot, combine the sugar, apple cider vinegar, and salt. Cook over medium heat, stirring constantly, until the sugar is completely dissolved. (5 minutes)

Add Fruits and Vegetables: Add the drained pineapple, reserved pineapple juice, minced bell pepper, minced habaneros, and shredded carrots to the pot. Bring the mixture to a rapid boil, stirring constantly, for 5 minutes. (10 minutes)

Incorporate Pectin: Gradually add the powdered fruit pectin, 1 tablespoon at a time, stirring well after each addition to prevent clumping. (2 minutes)

Jamming Time: Continue to boil the jam for 5 minutes, stirring constantly to prevent scorching. Remove from heat and test for set by placing a small spoonful on a chilled plate; it should gel quickly. If not, add more pectin, 1 tablespoon at a time, and re-boil for 1 minute before retesting. (10 minutes)

Fill Jars: Ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace at the top. Wipe the rims of the jars clean with a damp paper towel to ensure a good seal. (10 minutes)

Seal and Process: Screw on the lids and rings tightly. Process the sealed jars in a boiling water bath for 10 minutes to ensure a proper seal. (20 minutes)

Cool and Check Seals: Remove the jars from the boiling water and place them on a kitchen towel or wooden board to cool completely, undisturbed, for 12-24 hours. As the jars cool, you should hear a 'popping' sound as they seal. Check the seals by pressing down on the center of each lid; if it doesn't flex, the jar is properly sealed. (12-24 hours)