Cut ripe mangoes into 1-inch chunks. Ensure they yield slightly when pressed but aren’t mushy.

In a large, heavy-bottomed pot, combine mango, pineapple, and sugar. Stir and let sit for 15 minutes to release the fruit juices and dissolve the sugar.

Finely mince the habaneros. Wear gloves to remove seeds and membranes, then slice and dice them into tiny pieces for even heat distribution.

Add lemon juice, minced habaneros, grated ginger, and salt to the fruit mixture. Bring to a boil over medium-high heat, stirring occasionally.

Once boiling, reduce heat to medium-low and simmer for 30-35 minutes, stirring every few minutes. The mixture should thicken and the fruit should break down.

Sprinkle pectin powder over the surface while whisking constantly to prevent lumps. Continue cooking for another 5-7 minutes.

To test, place a plate in the freezer. Drop a spoonful of jam on the cold plate – it should wrinkle when pushed. If still runny, cook for 3-4 more minutes and test again.

Once the jam reaches the right consistency, remove from heat and cool for 10 minutes. It will continue to thicken as it cools. The jam should be spreadable with visible bits of fruit.