r/DixieFood

Recipes in comments.

Recipe:

Ingredients (makes \~4–5 half-pint jars):

2 cups fresh mango, finely diced

1½ cups fresh or canned pineapple, finely diced

1 habanero pepper, seeded and minced (wear gloves)

3 cups granulated sugar

3 tbsp lemon juice

1 pouch liquid pectin

Method: Combine mango, pineapple, habanero, and lemon juice in pot → cook on medium 5 minutes before anything else (deactivates bromelain in the pineapple — skipping this risks a soft set) → add sugar → bring to full rolling boil → add liquid pectin → hard boil exactly 1 minute → skim foam → ladle into sterilized jars at ¼" headspace → water bath 10 minutes.

Heat scale: 1 habanero seeded = bright medium heat. 1 habanero with seeds = hot. 2 habaneros = bring a friend and sign a waiver.

The bromelain tip is the most important line in this recipe. Cook the fruit first, before sugar and pectin. Five minutes on medium heat. That's all it takes.

Full write-up with heat guide, chipotle vs habanero comparison, and serving ideas: [**pineapple mango habanero jam**](https://www.epsiloncommunityhub.com/pineapple-mango-habanero-jam/)

Recipe as promised!

Ingredients (makes \~4 half-pint jars):

4 lbs ripe peaches, pitted and roughly chopped (no need to peel)

¾ cup granulated sugar (adjust to fruit sweetness)

1 tsp cinnamon

½ tsp ground ginger

¼ tsp vanilla extract

1 tbsp lemon juice

Method: Add everything to slow cooker → cook on LOW 8–10 hours with lid propped open slightly → blend smooth with immersion blender → taste and adjust spices → cook uncovered another 30–60 min if still too loose → ladle into jars → refrigerate up to 3 weeks or water bath 10 min for shelf-stable.

How to know it's done: A spoonful mounded on a cold plate should hold its shape without liquid weeping around the edges.

Full write-up with texture troubleshooting, spice variations, and canning steps: \[slow cooker peach butter\](https://www.epsiloncommunityhub.com/slow-cooker-peach-butter/)

With Pimento Mac