Mango and Jalapeno Jelly
Sweet, tangy, and delightfully spicy, this Mango and Jalapeño Jelly is a unique spread that perfectly balances bold tropical flavors with a zesty kick. Made with ripe, juicy mangoes, fiery jalapeños, and a hint of tangy apple cider vinegar, this jelly offers a layered taste profile that’s both refreshing and versatile. The simple cooking process includes blending fresh mangoes into a smooth puree and combining it with chopped jalapeños, sugar, and pectin for a luscious, glossy jelly that sets to perfection. Use it as a vibrant topping for crackers and cream cheese, a glaze for grilled meats, or a sweet-spicy condiment to elevate your favorite dishes. With easy canning instructions for long-term storage, this recipe ensures you’ll have a jar of sunshine and spice ready for any occasion.
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Recipe Information
Ingredients
- 3 large Mangoes (fresh, ripe)
- 2 medium Jalapenos
- 3 cups Granulated sugar
- 1 cup Apple cider vinegar
- 1 packet Pectin (powdered)
- 1 cup Water
- 2 tablespoons Lemon juice (fresh)
- 0.25 teaspoons Salt
Instructions
Begin by preparing the mangoes. Peel and pit them, then chop the flesh into small pieces. Blend the mango pieces in a blender or food processor until smooth, yielding about 2 cups of mango puree.
Slice the jalapenos in half lengthwise and remove the seeds and membranes for a milder heat, or leave them in for extra spice. Finely chop the jalapenos.
In a large pot, combine the mango puree, chopped jalapenos, sugar, apple cider vinegar, water, lemon juice, and salt. Stir the mixture well to combine.
Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to ensure the sugar dissolves completely.
Once boiling, add the powdered pectin to the pot and stir thoroughly until fully incorporated. Continue boiling the mixture for 1-2 minutes, stirring constantly.
Reduce the heat to medium and simmer the jelly for an additional 10-15 minutes, stirring occasionally. Skim off any foam that forms on the surface with a spoon.
Test the jelly for consistency by placing a small amount on a chilled plate. Let it cool for a minute; if it thickens and holds its shape when you push it with your finger, it’s ready. If not, simmer for a few more minutes and test again.
Once the jelly is ready, ladle it into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims clean, seal with lids, and process the jars in a boiling water bath for 10 minutes to ensure proper preservation.
Remove the jars from the water bath and let them cool completely at room temperature. Check that the seals are tight before storing.
Store the jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2 weeks.
Nutrition Facts
Calories |
2723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.4 g | 3% | |
| Saturated Fat | 0.8 g | 4% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 832 mg | 36% | |
| Total Carbohydrate | 701.4 g | 255% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 686.2 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 109 mg | 8% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
