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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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Liz says
Can’t wait to gift “some” of this jelly to my friends!!
Jenny says
Can't wait to try it!! Labels please.
Chris Scheuer says
Have fun, Jenny! The labels should be in your email!
Kathy McAvoy says
Love your recipes. Many are now family favorites. I can’t wait to try this jam. Would love to have the labels!
Chris Scheuer says
Thanks so much, Kathy! 💕 I'll send you the labels now!
Jeanne Harned says
Looking forward to trying another great recipe from the Cafe. I'd love to receive the labels!
Chris Scheuer says
Hope you enjoy this, Jeanne! Labels are on the way!
Margo says
You have great recipes. Would like to try this one but can I use dry yeast and how much? Please send the lovely label pdf file too. Thanks.
Chris Scheuer says
Hi Margo, I think you meant something other than "dry yeast" but I'm not sure what 🙂 I will definitely send you the labels.
Margo says
Sorry, I meant pectin. I was reading your bread recipe. 😁
Chris Scheuer says
Ah... I was thinking maybe you meant dry peppers. Actually dry pectin and liquid pectin recipes are not interchangeable. However, this article explains how you can adapt the two pectins. I haven't done this because I've found that the proportions for the same type of jam/jelly are different with dry and liquid pectins. However, it might work! I just can't guarantee it since I haven't tried this adaptation.
Lynn Tait says
Excited to try this recipe. Please send the labels.
Chris Scheuer says
Hi Lynn,
Sure! I'll be happy to get the labels out to you now!
Rmahajan says
This recipe sounds fabulous the Indian in me is so excited with the marriage of mangoes and spice yum !
Made the blood orange jam huge hit with the family going to make this now. Would love some labels plz
Chris Scheuer says
Thanks so much, Rmahajan! Hope you enjoy it! I"mm send the labels now!
Sharyn Frisbie says
Don't know if this went through as I was interupted. This was incredible. Finished lunch of crackers, cream cheese and Mango Jalapeno Peppers Jelly. My husband has been back in twice to beg for another crackers. Will be making more as I have 5 ripe mangoes and this will be an incredible gift or just more for us and family. ill be trying some of the suggestions for use. Definitely need the labels. Thank you.
Chris Scheuer says
Thanks, Sharyn! I'm so happy you both enjoyed this jam. We love it too! I'll send you the labels now!
Sharyn Frisbie says
OMG so good, Today I decided to have crackers with cream cheese and Mango Jalapeno Pepper. My husband came wandering in wonderting what smelled so good so I gave him a cracker and he keeps coming back begging. Need labels as I have more ripe mangoes and will be making more to gift and for me. Wull try some of the sggestions you gave for its use.
Sharyn Frisbie says
Love the taste and colors - like little jewels. Would like the label for the jars.
Sharyn Frisbie says
During this sheltering I have been baking bread and now the peaches are coming in and I'm starting to can. Saw your site and the mango pepper jelly which I am dying to try - and I would love the beautful labels. Last time I did labels with grandson's picture on label - my sweet Georgia Peaches.
Lois Doyle says
Since I've made the WONDERFUL Strawberry Freezer Jam, I am anxious to make the Mango Jalapeno Pepper Jelly. Please send me the labels.
Chris Scheuer says
Thanks, Lois! I'll send you the labels now!
Bobbi Smith says
I asked my daughter for some suggestions for jelly/jam and she suggested a mango with some heat. I searched and found your recipe. Thank you, I can't wait to try. I do like to can in a water bath. Will I need to add white vinegar to the ingredients? Will you please send me the pdf for labels?
Thank you, again!
Chris Scheuer says
Hi Bobbi, I'll send you the labels. Yes, I would use white vinegar if I was going to can this jam since it has a lower pH. The apple cider vinegar helps thicken the jam as it has some pectin but I think you should be fine with the diced apple and the added pectin.
LC says
Your recipes never disappoint! When I first saw this posted, I immediately ordered jars and the pectin. Today was the day to create the magic and sure enough! While the Pink Lady apples I used didn't 'melt' away, the final jelly still looks good and has that fantastic taste I crave. Warmer weather has friends (especially those living in condos) wanting to come and sit distanced in our backyard and this will make a perfect little 'bite' to serve at a moment's notice. Thank you for all your great recipes. Stay well.
Chris Scheuer says
Thanks, LC! I appreciate you taking the time to share your results. Yes, it is so nice to have friends visit and be able to, at least, sit outside, apart but still together! 💕💕
Julie says
I would love to be able to print these labels
Chris Scheuer says
Sure! I'll send them now, Julie!
Libbey says
10 minutes is a long time to cook jelly. Since this was a new recipe for me I went ahead and went with the 10 minutes though I felt it was too long. The fruit was so overcooked, you couldn't even taste the mango. It just tasted like spicy simple syrup but thicker. I couldn't even taste the mango and my mangoes were sweet.
Sorry but this was a miss for me.
Chris Scheuer says
Hi Libbey, thanks for sharing your review. Sorry, you didn't like this. I hate wasting good ingredients.
It's so interesting though, everyone that I gave this jelly too loved it, sending texts and emails on how much they enjoyed it.
This is supposed to be jelly, not jam, so there are just bits of pepper and mango visible in a clear jelly. The flavor is supposed to be a delicious amalgamation of the ingredient flavors rather than one prominent flavor.
The 10 minutes of cooking is to cook the apple so that it disappears but the mixture retains the high pectin of the apple which helps the jelly thicken.
Jenny says
I'm actually wondering where you got those adorable squatty weck jars. They aren't the "tulip" shape, but more squatty. I found these in about a 16 oz size years ago at Costco, they had canned peaches in them. I wish I'd bought more!! But this was 15 years ago at least. Thank you!! ps. this jam looks amazing too!
Chris Scheuer says
Thanks, Jenny! I actually got mine in England but I noticed recently that they have them on Amazon: https://amzn.to/2A7D4L7 Kind of pricey but this is the first time I've ever seen the mini jars like this on Amazon.
I have purchased the larger ones (probably like your peach jars) on Amazon but it looks like they are temporarily out of stock: https://amzn.to/2LU1M4h
Veronica says
Can I substitute peaches for the apples?
Chris Scheuer says
Hi Veronica, I think peaches would work. I used apples because they're high in pectin for an aid in thickening. Peaches are also high in pectin so that should work.
Sally says
I am so excited to make your recipe! Your labels would add a perfect touch to my final product. My mouth is watering already! Thank you for sharing!
Chris Scheuer says
Sure! I'll send them off to you now, Sally!
Leanne King says
Can't wait to make this recipe. A friend has a mango tree and just gave me several bags of them.
I would love to have the labels. They look so nice.
Thank you
Chris Scheuer says
Lucky you! I'll send the labels now!
Leanne King says
Thanks so much but I never got the labels. kinglc57@gmail.com
Leanne
Chris Scheuer says
Sorry, Leanne! I'll send them again. Be sure to check your junk mail as sometimes stuff ends of there. Enjoy!
Bonny says
Hi Chris-
I hit the jackpot today and managed to find liquid Certo! I'm looking forward to trying your recipe, so will you please send me the labels? Can't wait to try this recipe- you have been a lifesaver during this trying time. I spent the first Saturday of lockdown reading every one of your blogs and recipes. I really enjoyed stories about your Paris apartment and your trips to visit your grandchildren. Hope we all get out and about soon!
Bonny
Chris Scheuer says
So nice to "meet" you, Bonny! I'm so happy you've enjoyed the Café. That makes it all worth it! 💕
Yay, for the Certo! I'll send you the labels now.
Debbie Muller says
Love your recipes! Just moved to country outside of Calgary and will have a garden!!
Can’t wait to try some of your jam/jelly recipes! Please send the labels, thank you!
Chris Scheuer says
That's awesome, Debbie! I'll send you the labels now!
Nancy says
I made this yesterday and it turned out perfectly! I would love the labels. You have done such a wonderful job of keeping us (your devoted followers!) informed, entertained and uplifted during these very difficult times. It’s a good day when I get an email from my favorite blogger at the Cafe. You do more to keep my meals interesting than you can imagine—so many new and manageable recipes and ideas. Thank you so much.
Chris Scheuer says
Thanks, Nancy! I appreciate you kind comment. Sorry to be slow at getting to this but I'll send the labels to you now.
Terri says
Looks positively delicious! Could I sub the mangos for strawberries? Mangos are hard to come by in my part of the world!
Thank you for such wonderful inspiration!
Chris Scheuer says
Hi Terri, I think strawberries would be fabulous!
Bonnyr says
I would love to try this recipe, but I'm having trouble finding liquid certo due to the pandemic. I have found one box of powdered pectin. Do you have suggestions for trying the jelly with powdered pectin? Maybe add some liquid to the sugar and fruit mixture before boiling? I've never used the liquid before so I'm not sure how to substitute. Would also love to have your labels! Thank you!
Chris Scheuer says
Hi Bonnyr, I don't want to advise you on this since I haven't played around with a dry pectin recipe. I test and tweak recipes quite a bit to get them right before I publish them to ensure that readers will have good success.
The two types of pectin (liquid and dry) are not interchangeable to I might encourage you to try a recipe that calls for dry pectin as I would hate for you to have unsuccessful results. You might substitute mangoes for some of the peppers in this recipe: https://www.myfoodandfamily.com/recipe/051962/surejell-jalapeno-jelly
This recipe is specifically designed for dry pectin.
If you would still like the labels, I will be happy to send them to you.
Lesa says
Can't wait to try this! Please send the labels, thank you!
Chris Scheuer says
Thanks, Lesa! You caught me on the computer so I'll send them now!