Mango Habanero Jam - Easy! 

Farmer George shows you step-by-step how to make a fiery mango habanero jam! This episode features a special guest to taste the final product at the end!
Below are the ingredients, tips, and tools you'll need! Also, I've included how to sterile and process your jars.
Tools:
• 3 four-ounce jelly jars with bands and lids
• Medium pot
• Sharp knife
• Cutting board
• Food processor
• Large saucepan
• Wooden spoon
• Ladle
• Tongs
• Measuring cup
Ingredients:
• 20 orange habanero peppers
• One mango
• 5/8 cup white wine or white vinegar
• 1.25 tablespoon Ball Real Fruit Low or No-Sugar Pectin
• 1 cup sugar
• Dash of sea salt
Jar sterilization:
1. Fill large pot with COLD water and place jars inside. If you place cool jars in boiling water, there is a chance they’ll shatter
2. Turn heat to HIGH
3. Once at a rolling boil, start a 5-minute timer
4. After 5 minutes have passed, the jars are sterile
5. Remove jars using tongs and set aside
6. Wash jar bands and lids in hot, soapy water. Rinse and set aside with jars
7. Turn down water in pot to simmer and cover while starting the cooking process. You will need to keep this water at a simmer until ready to process the jars later
Cooking instructions:
1. QUARTER, de-seed and de-vein large peppers
2. HALVE smaller peppers leaving seeds and veins in peppers
3. Coarsely CHOP peppers in a food processor
4. COMBINE peppers and vinegar in a large saucepan and turn heat on HIGH
4. Gradually STIR in pectin. At this point, do not stop stirring until cooking is finished
5. ADD sugar and honey and stir to combine
6. Return mixture to full boil
7. Once at a full boil, start a timer for 3 minutes
8. After 3 minutes have passed, remove saucepan from heat
9. LADLE jelly into jars with ¼ inch room headspace
10. Wipe jar rims and tops. Place tops and bands and tighten to fingertip tight
Jar Processing:
1. The large pot should still be at a simmer
2. Use tongs to place jars in the water bath immediately
3. After placing jars in the water bath, crank the heat and COVER pot for 10 minutes
4. When 10 minutes have passed, take off top and turn down to a simmer for 5 more minutes
5. After 5 minutes, remove jars and cool for up to 24 hours. It took me 18 hours and they were fine
6. Once tops on jars have clicked and there is no play in the tops, they’re ready to be stored for up to a year in a cool, dark place.