Pear Habanero Jam

• 3 whole Peeled, Cored And Coarsely Chopped Pears
• 1-1/2 whole Habanero Pepper Seeded And Coarsely Diced (handle With Care; Taste For Heat As Cooking Will Intensify The Heat And Adjust Quantity According To Your Tolerance)
• 1 whole Vanilla Bean, Split In Half Lengthwise And Seeds Scraped Out
• 1/2 teaspoons Freshly Grated Nutmeg
• 1/2 teaspoons Butter
• 3 Tablespoons Powdered Pectin
• 2 cups Sugar

1. These instructions require that you have a Ball FreshTech jam and jelly maker.
2. 1. Place pears, habanero, vanilla seeds and nutmeg into a food processor and pulse till finely chopped.
3. 2. Add mixture into the Ball(R) FreshTech machine with the vanilla bean pod and butter.
4. 3. Sprinkle the pectin evenly over the mixture.
5. 4. Press the jam button and wait until it signals the addition of sugar and then add the sugar evenly over the mixture. Continue until the machine signals done.
6. 5. Once the jam is made and has cooled, add it into a 16 ounce canning jar or multiple smaller canning jars. No need to process.
7. 6. Refrigerate for up to three weeks.
8. Notes: Recipe adapted from the Ball FreshTech recipe book. Their recipe suggests 3 1/3 cups of sugar. This sounded like an enormous amount of sugar so I cut it back to 2 cups. Thank goodness I did or the jam would have been unbelievably sweet. The pears were sweet enough to make up for the need for any additional sugar and the jam consistency was not impacted.
9. I can't wait to glaze a ham with this jam. Look for that recipe here soon!

pepper, vanilla bean, freshly grated nutmeg, butter, sugar

Taken from tastykitchen.com/recipes/canning/pear-habanero-jam/ (may not work)