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This sweet, spicy Mango Jalapeño Pepper Jelly makes a lovely gift and is a fabulous appetizer served with crackers and spooned over goat or cream cheese. Check out our post for so many other ways to use it!
There's nothing like a perfectly ripe mango with its deep golden hue, creamy, velvety texture and delicious, sweet-as-honey flavor. We love to eat them as a snack, in salads, with yogurt, in salad dressings, on pizza, with curry... But when a sweet neighbor (Thanks Sue!) gave me a bagful of beautiful mangos recently, I decided to try something new and came up with this Mango Jalapeño Pepper Jelly. It's sweet, spicy and so... delicious!
Mangoes available all year long
It's officially "mango season" right now and mangoes are super cheap at lots of local stores. I noticed that Aldi is selling them this week for $.79 each! But mango season is actually all year long, here in the United States? Mango.org. says that although mangos are most plentiful from March through July, there are actually six varieties of mangoes and their availability is spread throughout the year.
That means you can make this Mango Jalapeño Pepper Jelly any time of year you get a hankering for it or your supply runs out. And once you take the first taste of this wonderfully sweet and spicy condiment I think you're going to want to keep a stash of it all year long!
What to do with pepper jelly?
I'm so glad you asked that question! In addition to spooning pepper jelly over cream cheese or goat cheese and serving with crackers (as pictured above), there are so many other delicious ways to use it. Here are just a few:
- It's also delicious on an appetizer tray with an assortment of slices or wedges of cheese. We love it with cheddars of all varieties, Havarti, Gouda, Manchego, Bleu, Roquefort and Gorgonzola.
- Spread a bit of this Mango Jalapeño Pepper Jelly in between layers of cheese in a grilled sandwich.
- Make a salad dressing with it.
- Use it as a glaze for grilled or roasted meats. It's also fabulous on salmon.
- Add a spoonful of pepper jelly when roasting veggies (a few minutes before they're done). You could sub this Mango Jalapeño Pepper Jelly for the honey in these Honey Ginger Glazed Carrots - delish!
- Use as a topping for baked brie.
- For a high-protein, super delicious snack, sauté sliced chicken sausages until golden. Serve with a small bowl of this Mango Jalapeño Pepper Jelly for dipping.
- This pepper jelly makes a fabulous glaze on baked ham.
- Add a splash of rice vinegar and you've got a wonderful dipping sauce for egg rolls or wontons.
- Serve on these Ridiculously Easy Buttermilk Biscuits... oh my!
- This jelly makes a very gourmet, very delicious PB&J!
- As an excellent wall paper removal solution. (Not really, just checking to see if you're reading! Made ya look!)
- For a savory treat, make thumbprint cookies with pepper jelly!
- Use it as a topping for ice cream and serve with Irish Shortbread Cookies!
I'm sure you'll come up with ways to use it that I haven't thought about!
Oh, and did I tell you what a lovely gift this jelly makes? Find a pretty bag, a box of nice crackers and a log of creamy goat cheese or a block of cream cheese. Add a jar of this beautiful, sweet-spicy jelly, with a pretty little label, and you’ll be sure to bring smiles (and maybe squeals) of delight. You might want to include a link for the recipe because when they find out you made it, they’ll be sure to request it! (Just leave me a comment below this post if you'd like a printable PDF for the labels.)
If you've never made pepper jelly, you'll be happy to know it's super easy. The only thing that takes a bit of time is chopping up the mango and veggies. I use an amazing tool called the Vidalia Chop Wizard, one of my favorite (and most used) kitchen tools, to make fast work of the chopping. I've been using this beloved little kitchen workhorse for years now and it still surprises me how quickly I can chop up peppers, onions, potatoes, sweet potatoes, carrots, squash, apples, etc.
When Scott hears the "whack", "whack", "whack" sound of the chopper coming from my kitchen, he knows that he's either: A.) Probably in trouble or B.) There's something delicious coming his way soon! (Editor's note: more of the latter than the former!)
Café Tips for making this Mango Jalapeño Pepper Jelly
- You might wonder why there is some chopped apple in this Mango Jalapeño Pepper Jelly. Mangoes are super low in pectin which is, according to healthline.com "a soluble fiber found in fruits and vegetables, especially apples and citrus peels." It's a strong gelling agent that's responsible for helping jams and jellies to thicken. Even though this recipe calls for liquid pectin (Certo) there can still be setting problems when jams or jellies are made with fruits having little of their own natural pectin. A small amount of chopped apple (high in pectin) and a splash of fresh lemon juice (which also has lots of natural pectin) helps this pepper jelly set up nicely every time.
- As mentioned above, Certo is a liquid pectin used to help thicken jams and jellies. Most grocery stores carry it in the same area that you find mason jars and lids. If you can't find it, just check with the front desk at the grocery, as sometimes stores stock these items in unusual places.
- Use a large pot when making this pepper jelly. The fruit and sugar mixture is boiled vigorously for 10 minutes before adding the pectin. An overflow of the sweet/spicy mixture will make a BIG mess on your stovetop.
- There is a half teaspoon of butter in this recipe. The butter helps reduce foaming that can occur as the jam boils.
- I don't put this pepper jelly through a hot water bath, so it needs to be stored in the refrigerator (will keep well for several weeks) or in the freezer (keeps well for several months). If you prefer, you can use the hot water bath method which will make this jam shelf-stable.
- If you're giving this jam as a gift, be sure to tell the recipient how to store it before it's opened and in between uses.
- Jalapeños can vary greatly in intensity of heat. The seeds and the inner membranes are the hottest parts of the pepper. I like to start with 1 medium-size jalapeño and include the seeds and membranes. Right before adding the pectin, I take a little spoonful, allow it to cool a bit and take a taste. If it needs more heat, I'll add a second pepper.
- You might be tempted to cut back on the sugar. Don't! Making this type of jam/jelly is an exact science and you can mess up the setting properties by changing the proportions of fruit and sugar.
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
This sweet, spicy Mango Jalapeño Pepper Jelly makes a lovely gift and is a fabulous appetizer served with crackers and spooned over goat or cream cheese. Check out our post for so many other ways to use it!
- 5½ cups granulated sugar
- 1½ cups finely chopped red bell pepper (1 large or 2 small)
- 1 cup finely chopped fresh mango 2 medium-size mangos(peeled and cored)
- ½ cup finely chopped apple ½ medium size apple (peeled and cored)
- 1-2 medium-size jalapeno peppers with the seeds, finely chopped
- 1⅓ cups apple cider vinegar
- ½ teaspoon butter
- 2 tablespoons fresh lemon juice
- 3 ounces liquid pectin 1 packet - I use Certo
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Combine the sugar, chopped bell pepper, mango, apple, jalapeño peppers, vinegar and butter in a large, heavy pot. Stir to combine.
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Bring the mixture to a boil and boil for 10 minutes, stirring frequently. Towards the end of the 10 minutes, take a spoonful and allow jam to cool a bit. Taste and add additional jalapeño if you desire more heat.
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Add the fresh lemon juice and pectin and return to a vigorous boil. Boil for 1 minute, stirring continuously.
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Remove from heat and ladle into clean jars.
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Cover jars and allow to sit for 24 hours at room temperature. Setting will occur as the jam cools and sits. After 24 hours refrigerate or freeze.
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If using the hot water canning method proceed with this after step 4 above but your jars need to be sterilized.
See Café Tips above in the post for further details and tips.
Makes 6 cups of jelly.
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Gwen says
This is a great recipe. Could I please get the labels thank you
Lindsay @ The Café Sucre Farine says
Sure, Gwen!
candice wright says
can you send me the labels please
Lindsay @ The Café Sucre Farine says
Sure, Candice!
Karen Isenhour says
Great Jelly! I’d love the printable labels. thanks!
Lindsay @ The Café Sucre Farine says
Sure, Karen!
MARGARET EICHNER says
Chris, I was looking for a mango and jalapeno jelly recipe and yours is the first that I came across. It sounds yummy! I am going to make it as soon as I get the mangoes. I purchased a lovely mango and jalapeno jelly as a gift for my husband when I was with our daughter-in-law at the coast in a little specialty shop and after he had some, I tasted it and loved the flavor. I really want to make some more so I very much appreciate your recipe. Would you also, please, send the pdf for the labels? Thank you so much. I will be trying your other recipes, too.
Lindsay @ The Café Sucre Farine says
We are happy to send the labels, Margaret! Enjoy the jelly!
Carolyn S. says
Would You please send m the mango jalapeño jelly labels . Love these labels
Lindsay @ The Café Sucre Farine says
Sure, Carolyn!
Alex says
The jelly smells of strong apple cider vinegar and even tastes like it quite a bit. Did I do something incorrectly? 1 and 1/3 cup of apple cider vinegar may be too much...
Chris Scheuer says
Hi Alex, this is a sweet/savory pepper jelly. The vinegar balances the sugar as it's not a jelly that's used on toast or biscuits (although you could) but rather to be used with cheese and charcuterie.
Michelle' Taylor says
Please may I have the labels for the Mango Jalapeño Pepper Jelly
Chris Scheuer says
Sure, Michelle!
Patty says
Would you also send me the pdf file for the jelly please
Chris Scheuer says
Sure, Patty!
Nancy Solisz says
Please send the PDF labels for the Mango Jalapeño Jelly.
Thanks!
Nancy
Chris Scheuer says
Sure, Nancy!
Emma says
We loved your Cranberry Pepper Jelly, as did the people we gifted some to. Would love to make and gift some of the Mango Jalapeño Jelly as well. Your PDF labels make such a lovely finishing touch!…love to have them. Thank you kindly, Chris and Scott.
Chris Scheuer says
I'm so glad, Emma! We will send the labels.
Betsy G says
Flavor is great! Just made this today as I found ripe mangoes at our Chicagoland store. I only used seeds from 1 jalapeno - I strongly suggest 2 (very mild, not much heat) … my 2nd jalapeno seeds didn’t look great, so just used the pepper. Only thing is as it is setting, ALL the fruit has floated to the top! I did a water bath to can them, I’m thinking if I had let it cool first in the pan, maybe it would be more distributed. Followed the recipe exactly - I’m new to liquid pectin, been using Pomona’s pectin regularly, so not used to liquid pectin taking a while to set. Tastes great!!
Chris Scheuer says
Thanks for your review, Betsy!
Sue says
Love this recipe too but I had the same problem with the fruit and peppers floating to the top as well. I did not do waterbath, I let it cool on counter like directions said. Other than that it is delicious! Definitely use 2 peppers! Had perfect amount of spice to it. I don’t do well with real spicy stuff so 2 is definitely not too spicy.
Chris Scheuer says
Hi Sue, so happy you enjoyed this recipe. Regarding the fruit and peppers floating to the top, you can just give everything a good stir, once it begins to set. They will stay suspended at this point.
Christi says
I’m excited to try the mango pepper jelly! Would love the printable labels please! Thank you!!
Chris Scheuer says
Sending them your way, Christi!
Paula says
Making this jam for the holidays as gifts. Would you send me the labels to put on top?
Chris Scheuer says
Sure, Paula!
Andrea says
Made these the other day. I would love a st of these labels
Chris Scheuer says
Sending them your way, Andrea!
Brooke van der Riet says
Hello, I am about to make a bunch of jars of your mango jalapeño jam. I would like the PDF for the free printable labels. Could you please send it to me?
Thank you!
Chris Scheuer says
Sure, Brooke!
Angel G says
I am going to make this today. Thanks so much for the recipe. I would love to have the free printable labels. Thanks for offering those.
Chris Scheuer says
Sure, Angel!
Mikayla says
Making this jam for the holidays as gifts! Sooo excited! Can I get the labels to put on top?
Chris Scheuer says
Sure, Mikayla!
C. Sholle says
I am going to make this recipe today for Christmas gifts. Could I also get the PDF for the label. Thank you
Chris Scheuer says
Sure, C!
Taylor says
Hi there! Going to make for Christmas gifts.. goes many 1/2 pints does it make? Also- to do the hot water bath do I keep the recipe the same and then just boil jars at the end? I would love the label please! ❤️❤️
Chris Scheuer says
Hi Taylor, this recipe makes 6 cups of jelly. I aways freeze my jam but here is a great guide for safe canning in general: https://nchfp.uga.edu/publications/uga/using_bw_canners.html#gsc.tab=0
And two good guides for canning mango jam:
http://www.foodpreserving.org/2014/03/mango-jam.html
https://jamjarkitchen.com/2022/07/18/mango-jam-for-canning/
Enjoy!
Mark says
Comparing your recipe to mine. I began using 2 teaspoonfuls of citric acid instead of lemon juice last year. Turned out great. I also used homegrown habanero peppers with crushed red pepper from my garden (mainly for presentation). Will try your recipe. I have used apple juice (not from concentrate) but never used apples. I would also like the PDF file for the lid labels if you find the time. Thanks for the recipe!
Chris Scheuer says
Happy to send the labels, Mark!
Julie Fleming says
I'm making this today along with your Sweet & Smokey Tomato Jam.
I would love to have your labels!
Thank you!
Chris Scheuer says
Sure, Julie!
Jackie DeWine says
Recipe sounds delicious - perfect for our family gatherings! Please send me your printable labels.
Thank you!
Chris Scheuer says
Sure, Jackie!
Gary Bryan says
Love the recipe. Could you please send me printable label file.
Chris Scheuer says
Sure, Gary!
Tamara Reynolds says
What if you don't have any apples available??
Chris Scheuer says
Hi Tamara, it might be best to look for another recipe that does not include apples to ensure success.
Joyce Knight says
Can Habanero peppers be substituted?
Chris Scheuer says
Yes!
June Heavey says
Hi, This looks delicious, I’m making this today. Could you send me the PDF for the label, thanks!
June
Chris Scheuer says
Sure, June!
Judy Grosklos says
Sounds delicious, please send me the Mango Jalapeno Jelly labels.
Chris Scheuer says
Sure, Judy!
Victoria says
Trying this today! I’m having a hard time finding liquid pectin. Do you think I could sub powdered pectin?
Thanks 🙂
Chris Scheuer says
Hi Victoria, unfortunately, liquid and powdered pectin are not interchangeable. Subbing one for the other can result in the jam or jelly not setting or setting too much. To ensure success and not waste good ingredients, it would be better to go with a recipe that is designed for powdered pectin.
Victoria says
Thanks Chris! On my fourth stop I was able to find some liquid pectin and made the recipe this afternoon! Delicious taste. Can’t wait to share with friends!
Chris Scheuer says
Oh good!