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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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Renee says
Absolutely FABULOUS!!
Chris Scheuer says
Thanks, Renee 🥰
Karen Hoffmann says
This looks so good and I've got all the ingredients ready to go! One question. I have a chop wizard, too. When you say finely chopped are you using the small dice on the chop wizard or should the ingredients be chopped finer than that? Also would love the PDF for the label. Thank you.
Chris Scheuer says
Hi Karen, yes I do use the small screen on the Chop Wizard to chop everything. It's perfect!
Dianne J Turbin says
I plan on canning this for gifts, can you tell me the amt of 4oz jelly jars this makes'
Chris Scheuer says
Hi Dianne, the recipe makes 6 cups of jelly so if you use 4-ounce jars, that would be a half cup per jar which would give you 12 jars of jelly. Enjoy!
Cathy T. says
Just made a batch today. It was so easy and tastes wonderful! Thanks for sharing.
Chris Scheuer says
You're welcome, Cathy! Thanks for sharing your review! 💕
Cathy T. says
Oh and please send labels? Thanks!
Chris Scheuer says
They're on the way, Cathy!
Lisa says
Can you cut down on the vinegar amount or replace it with another liquid and still have it turn out?
Chris Scheuer says
Hi Lisa, you really need the vinegar to balance the sugar in a pepper jelly. The jam does not have a strong vinegar taste.
That being said, if you're not going to can the jam and you're okay with storing it in the freezer or refrigerator you could probably sub a quarter cup of pineapple juice for an equal portion of vinegar. If you plan to use the hot water bath method and can this jam, I definitely wouldn't cut back on the vinegar as it's important for food safety.
Wendy says
I can’t wait to try this. Mangos are my favorite! Would also love the labels. Thanks for sharing.
Chris Scheuer says
Hi Wendy, hope you enjoy it. I'll send the labels now!
Wendy says
I just made my jelly and it is fabulous. Can’t wait to pour it over some cream cheese or goat cheese. Thanks for the labels and this great recipe!
JENNIFER A VON BEHREN says
I'm getting ready to make this now! I love pepper jelly. This summer was my first go at Strawberry Jalapeno and it was delish. So excited to make this! Would also love the labels if you don't mind.
Chris Scheuer says
Sure! I'll send them now, Jennifer. Happy jam making!
Cathryn says
Can i use frozen mango?
I'd love labels for these but I do not have a color printer darn it.
Going to can in 1/2 pints tonight.
Chris Scheuer says
Yes, I think frozen mango will work fine. If you know someone with a color printer let me know and I will send you the labels, Cathryn!
Daisy says
My family was just talking about a mango pepper jelly that we got at a specialty store that we used on burgers. I’m glad to find this. Recipe is printed and I’ll be working on this this week. Would you send the labels? Those are super cute! Thank you.
Chris Scheuer says
You're welcome, Daisy! The labels are on the way!
Monique says
Absolutely delicious! Great recipe. I made a huge second batch for Christmas gifts 🙂
Will explore more of your recipes, they are right up my
alley. Thanks!!!
Chris Scheuer says
Thanks so much, Monique! 💕
Vicki Smith says
Would love to have labels! Thank you!
Chris Scheuer says
Sure! They should be in your email now, Vicky!
Ashley Jungblom says
I love love love pepper jelly and canning so looking forward to this. My boyfriend just bought a box of 14 mangoes for $5. Can you please send the pdf for the labels? Thanks!
Chris Scheuer says
Lucky you! I'll send the labels now, Ashley!
Michelle says
Have you tried subbing habaneros for the jalapeños? My habanero plant has been crazy productive this year and I'm thinking mango habanero sounds like a great combo for a bit more heat.
Chris Scheuer says
Habaneros would be wonderful!
Dianne J Turbin says
Can't wait to make this. I make pineapple, peachand regular pepper jelly but this is new for me, I am excited, Please send pfd as these wll be for gifts as all my other ones. I also make a burbon or brandy apple butter.Thank you
Chris Scheuer says
Hi Dianne, sounds like you are a very proficient jam maker! I'll send you the labels now!
Rebecca says
Hi Chris,
Please send the label pdf. I made this yesterday. Looking forward to trying it.
Thanks,
Rebecca
Chris Scheuer says
Sure! I'll send them now, Rebecca!
Betty says
Just made this. Delish! Will probably have to make another batch, lol. Please send labels. Thank you!
Chris Scheuer says
Yay, so happy you had good results, Betty!
BETTY SCHURER says
Will be making tomorrow for hubby. Looks amazing!!! He wants to try on chicken wings 🙂 Please send link for labels, they are lovely!
Chris Scheuer says
Yum, I bet that will be wonderful on chicken wings! I'll send the labels now, Betty!
Liz says
This will be the second batch of this truly delicious jelly. My whole family loved it and insisted on having more. Thank you for sharing your recipe. Please send pdf for your label.
Chris Scheuer says
I love that your family insisted on more! I'll be happy to send the labels, Liz!
Sandi Hulbert says
Chris , I would love the labels! Please send me the pfd for the labels. Excited to make pepper jelly!
Chris Scheuer says
I think you'll love it, Sandi! The labels are on the way!
Gina says
Chris, My apologies I called you by the wrong name. Anyway not sure if the first comment went through or not but I would love to try making this mango-jalapeno-pepper jelly. I love mango's and it looks delicious. I would love to have the pdf for the darling labels if possible. Thank you so much.
Gina
Chris Scheuer says
No problem, Gina! The labels are on the way!
Donna says
🌟🌟🌟🌟🌟
Thanks for sharing a great recipe.
Hubby loves it!!
Would it be possible to get the pdf for the labels?
Thanks
Donna
Chris Scheuer says
Sure! I'll send them now, Donna. Glad you're enjoyed it!
Lisa says
Hello
This looks delicious and I luv canning ...so please can you send me the labels
Appreciate you 😊
Chris Scheuer says
Sure, Lisa! I'll send them to you now!
Julianne says
Hi Janet,
I made a second batch of this jelly however I noticed the pepper bits are floating on top of the jar (3/4 of the jar) and about 1 inch at the bottom of the jar is just the clear jelly. Is this normal or did the jelly not set?
Chris Scheuer says
Hi Julianne, sometimes that will happen. It doesn't mean your jam isn't set. If you just give it a stir it will become more evenly distributed and will stay suspended.
Lisalu says
like the taste of this but would prefer a little bit less vinegar. Can I make any substitutions and it still turn out? I do not plan to process it just put it in the freezer
Chris Scheuer says
Hi Lisalu, since you're not planning to process this jam you could sub a quarter cup of water for an equal amount of vinegar.
Julianne says
Love your mango jalapeno pepper jelly! Made some yesterday and making another batch tomorrow because it's so versatile. Need to try it with chicken. Should be fabulous 😍 Would appreciate it if you could forward me a pdf of the labels for my jars. Thank you for sharing this recipe!
Chris Scheuer says
Thanks, Julianne! You've been busy! I'll be happy to send you the labels.
Rhonda Richard says
I love this jelly! Would like to make some as gifts. May I please have the link for the labels?
Chris Scheuer says
Hi Rhonda! I'll send you the labels now. This makes a great gift!
Kelly says
I just made the peach jam...delicious...and am making this jelly today. I plan to give as gifts during holidays and would love the labels to pretty them up. I just love your recipes and the cute labels to accompany them!
Chris Scheuer says
Thanks so much, Kelly! I'm so happy you had good results with the peach jam. I'll send these labels now!
Gina Bradshaw says
I am very interested in trying this recipe a friend of mine gave me some years ago and I absolutely loved it but I would like to know what the shelflife is in both preparations for canning. Thank you Gina Bradshaw
Chris Scheuer says
Hi Gina, this jelly will keep well for several weeks in the refrigerator and I've kept it for up to a year in the freezer. I don't can this recipe personally but it should be the same as any other canned jam or jelly.
Janet Gibson says
Hi! Thanks so much for sharing this recipe. I’ plan on making it this weekend. If you could please send me the labels, that would be fantastic!
Chris Scheuer says
You're welcome, Janet! I'll send you the labels now!
Janet Gibson says
Hi Chris! I made the jelly last night and it turned out fantastic! If you could please send me the pdf for the labels, that would add so much! Thank you!
Chris Scheuer says
Hi Janet, I thought I had sent them to you. I apologize that you didn't get them. I just sent them again. If you don't see them in your inbox, check your junk mail. Sometimes stuff like this ends up there.