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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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jenny says
I'm getting ready to try this recipe and would love to have the labels to go on top of my jars.
thanks
Chris Scheuer says
Hope you enjoy the jelly, Jenny! The labels should be in your email!
Yvette says
Hi; I’m making this today and would love your beautiful labels. And maybe your labels also for the lemon curd.
Thank you so much!
Chris Scheuer says
Sure, I'll send both of them to you, Yvette! Enjoy!
Kelly Kimlinger says
This sounds yummy! I can’t wait to try this recipe! Would you be able to sent me the labels?
Chris Scheuer says
Sure! I'll send them now, Kelly. Enjoy!
Diana says
I'm really looking forward to trying this recipe. I would love it if you could send me the labels!
Thanks!!
Chris Scheuer says
Sure! They should be in your email! Enjoy!
Dana says
Hello,
I'm looking forward to making this recipe! Will frozen mangoes work? Also, could you also send me the beautiful labels?
Chris Scheuer says
Hi Dana, I think frozen mangoes will work fine. I will send you the labels.
Katie Walker says
We are excited to try this recipe! Will you send us the labels?
Thank you!!
Chris Scheuer says
Sure, I'll be happy to send them, Katie!
Krystal says
We're going to make this today! Very excited! Could I please get the labels? I'll have to come back and leave a review once we're finished. Wish us luck!! ❤️
Chris Scheuer says
Sure! I'll send them now, Krystal! Enjoy!
Carolyn says
I can’t wait to make this recipe. I live in FL and it is mango season. Please send me the PDF for the label.
Carolyn
Chris Scheuer says
Lucky you! I'll be happy to send the labels now!
Amanda says
I am really looking forward to making this jelly. Do you think I can substitute habanero peppers for jalapeno peppers? I would also love the labels! Thanks
Chris Scheuer says
Hi Amanda, habaneros would be delicious but start with less and taste. Habaneros can be a lot hotter than jaalapeños. I'll send the labels now.
Maureen Brown says
This recipe is just up my alley. My son and his girlfriend often serve huge charcuterie boards with an assortment of cheeses, deli meats, fruits and this would be the bomb for them. I will give it a try
Chris Scheuer says
They will love this, Maureen!
marie says
I just finished this recipe. First, she states use a large pot as it foams a lot. Well, I thought I had used a large pot. My pot wasn't large enough. Had to transfer to a much larger pot in the middle of sugar foaming over the top. So, if you don't want to clean up syrup all over your stove, floor, cabinets, I would pull out that BIG pot. It might look like overkill at first but trust me. Save yourself the cleaning time. I started off using red serrano peppers. I had three of them, but at the tasting point it wasn't spicy enough so I added 2 red jalopenos. It is just the right spice. I am using the Hot Water Bath method for preserving. These instructions were not helpful. As it provides a link for the time. Click on link, it then states use a tested method or the recipes time. Can't use the recipes time as there was not time given. Keeping my fingers crossed that 10 min after boiling is sufficient. Remember..... BIG POT! 🙂
Chris Scheuer says
Hi Marie, thanks for sharing your results. This recipe is for freezer jam and you do have to use a LARGE pot, as specified. Hope you enjoy the jam!
Juanita Oakes says
Love this recipe! Super easy. Would love the labels also. Thank you
Chris Scheuer says
So happy you enjoyed this jelly, Juanita! I"ll send the labels now.
Mary Li says
This is my first time trying a recipe from this site and the jelly turned out really well! I used powdered pectin instead and just added it at the beginning with the fruit. Can I also get the labels please? Thanks!
Chris Scheuer says
Thanks for sharing your results, Mary. I'll send you the labels now!
Joanna says
I am so happy to have found this recipe. So delicious and easy to make. I would love a copy of the beautiful labels please
Chris Scheuer says
Awesome! Yes, I will be happy to send you the labels, Joanna!
Teresa says
Thank you so much for this recipe. I made 2 batches with success, one I did just as the recipe here is and one with some Habanero peppers too. They both turned out so delicious. I wanted to mail a few jars as gifts so I tried a third batch with a 12 minute water bath to seal them and after they cooled, they never set ☹️. Did I maybe overcook them? Any pointers on sealing with this recipe would be appreciated.
Chris Scheuer says
Hi Teresa, it's hard to say why they didn't set. I always use the freezer technique so I would have to do testing with the water bath technique. I know some of our readers have preserved this jam with a water batch so perhaps they can chime in and give some advice.
Connie says
I’m in the process of making this wonderful stuff.
May I please get labels ... yours looks amazing and I love sharing !
Thanks - I’m going to try lemon curd too!
Chris Scheuer says
Sure, I'll be happy to send you the labels, Connie!
Mitzi says
Hello Chris, I will make this beautiful jelly for Christmas gifts. Please send labels. Thank you so much, love your tecipes.
Chris Scheuer says
This will make wonderful Christmas presents! I'll send the labels now, Mitzi!
Marilyn Rand says
thank you for your amazing recipes!I would love your labels too!
Chris Scheuer says
You're welcome, Marilyn! I'll get the labels off to you now!
Shannon says
Just made this beautiful jam! Waterbath canned it for holiday gifts. Would you mind sharing your labels?
I just discovered you this morning while looking for this recipe. So glad I did!! I'll be making several of your recipes, the next being the easy microwave lemon curd! Thanks for the great recipes!!
Chris Scheuer says
Hi Shannon, welcome to The Café! I'll be happy to send you the labels!
Debra says
I enjoyed making this mango jelly so easy and quick to do and yummy can hardly wait to share with my family and friends thank-you for the great recipe
Chris Scheuer says
Awesome! Thanks so much for sharing your results, Debra!
Ranjana says
Another wonderful recipe ! Loved and appreciated by the whole family ! All your recipes are fabulous big fan🥰
Chris Scheuer says
Thanks, Ranjana! I appreciate your kind words 💕
Tricia Ann Rieger says
Hi Chris-
LOVE your jam and freezer jam recipes- made the Mango, Jalapeno Red Pepper Jelly yesterday- sooo strange- jelly on counter is firm and set- the jar in the fridge (because we couldn't wait last night and had to have it with goat cheese and crackers as an appetizer before dinner) this morning (to put on scrambled eggs) is liquidy?? Any ideas?? I've made your Strawberry Balsamic Black Pepper jam- no issues - even made second batch and changed flavor profile to fresh black raspberries, watermelon balsamic and mint- (YUM) .
Any ideas would be greatly appreciated.
Best regards,
Tricia Ann
Chris Scheuer says
Hi Tricia Ann, I'm wondering if it just needed to sit a little longer before being refrigerated. I usually let mine sit on the counter for 24 hours before freezing or refrigerating. I've never had an issue with it being set and then getting loose after being refrigerated. That being said, jams and jellies can occasionally be unpredictable so I hope the other jars are okay!
Cathee Poulsen says
I am making this jelly today with a friend. I'm so excited to have my own as another friend made some and gifted me with it. Delicious! She's going to use it for her huband's client gifts at Christmas. I live in Florida and mangoes are everywhere right now. Free!! So I'm off to make my jelly. Would love to have your template for the labels.
Chris Scheuer says
I hope by now you have lots of pretty jars of jelly lined up on the counter. I'll get the labels off to you now, Cathee!
Vickie says
Another great recipe! I made a batch last night. I kept a few for the freezer and water bathed the rest to give away at Christmas. Would love your pretty labell!
I inverted the jars a couple of times to disperse the peppers and mangos because they like to migrate to the top. That worked out pretty well...but not as picture perfect as yours. Do you have any tips?
Chris Scheuer says
Hi Vickie, I'll get the labels off to you now. Regarding dispersing the peppers and mangoes, I like to give the jam a stir after about 30 minutes. The jam will have already started to thicken and the solids will stay suspended at that point. If you've done the hot water bath, the what you did is probably best as you can't open the jars once they're sealed.
Liz says
Oops, I too would love some of those cute labels, please!! Thank you!! This is my first time making jelly! 😏
Chris Scheuer says
No problem, Liz! I'll send you the labels now. Have fun!