Habanero-Ginger Citrus Jam

1.Prepare your canning jars and lids by sterilizing them according to manufacturer's instructions. Keep them hot until ready to fill.

2.In a large, heavy-bottomed pot, combine the minced habanero peppers, minced ginger, granulated sugar, apple cider vinegar, orange juice, orange zest, lemon zest, and salt.

3.Bring the mixture to a rolling boil over medium-high heat, stirring constantly to dissolve the sugar.

4.Reduce heat to medium and continue to boil gently for 10 minutes, stirring occasionally to prevent sticking.

5.Carefully add the liquid pectin to the boiling mixture, stirring vigorously for 1 minute to ensure it is fully incorporated.

6.Return to a full rolling boil and boil for exactly 1 minute, stirring constantly.

7.Remove the pot from the heat. Skim off any foam from the surface with a spoon.

8.Ladle the hot jam into the prepared hot jars, leaving 1/4 inch headspace. Wipe jar rims clean.

9.Center lids on jars and apply bands, tightening to fingertip-tight.

10.Process the jars in a boiling water canner for 10 minutes (adjusting for altitude if necessary).

11.Carefully remove jars from canner and place them on a wire rack to cool completely. Check seals after 12-24 hours. Store properly sealed jars in a cool, dark place for up to 1 year.