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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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Marlene Wilkins says
Thank you Scott and Chris - As you can see I have been enjoying your recipes very much. I have faith in all of them. You present them very well. I loved the film of the two of you travelling in Europe. You looked very happy and were having fun. Thank you also for letting me just help myself to your knowledge. You have given me some very nice treats. The lemon curd is yummy. I brought it to our last dinner with a pie. We had that and fresh berries on the side. Thanks again.....Marlene
Chris Scheuer says
Thank you, Marlene for the kind words! I'm so glad you are enjoying the recipes! 💕
Larissa Smith says
Hi!
I was so happy to find this recipe.
I was disappointed to see you don’t do the water bath method I’m curious as to why? Would love if this recipe included that method instead of a link I find the link a little confusing and all over the place.
Chris Scheuer says
Hope you enjoy the jelly, Larissa. I always freeze my jam (it's so much quicker and easier and it keeps well for a year in the freezer) so I'm not an expert with the water bath technique. That's why I leave a link to a site that specializes in canning.
Cathy says
What is the consistency of the jelly? Is it a soft set or stiff jelly?
Chris Scheuer says
Hi Cathy, it's honestly kind of inbetween. It's not super stiff but definitely not runny.
Megan says
What kind of apples do you recommend for this recipe?
Chris Scheuer says
Hi Megan, it doesn't matter too much as you don't taste the apple with all the other ingredients. I do however like to use a green or yellow apple which blends in nicely with the jam (since the apple is not peeled).
Val says
The jelly is fabulous. The labels are so beautiful. Is it possible to get the image? Thanks so much!
Chris Scheuer says
Thanks, Val! Just send the labels.😊
Val says
Chris
I have misplaced the labels that you sent me. So sorry. Can you send them to me again. I made another batch. Love the taste.
Chris Scheuer says
Just sent them again, Val!
Deb says
I’d love your labels. Going to try this tomorrow. Did you use a cricut to do tour labels?
Chris Scheuer says
We will send them, Deb! I do not have a Cricut, I just use scissors for the labels.
Cindy says
I can’t wait to try this recipe...have never had the jelly with apple and mangos...I would love to have the labels sent to me. Thanks
Chris Scheuer says
Sure, Cindy!
Laurie says
Great recipe! I love the added suggestions for use in your post and will definitely try some of those. I'm also going to print that and add it to the jars I give as gifts.
Chris Scheuer says
Thanks, Laurie!
Ruth Thompson says
Making this as we're in mango season now, and I'm running out of Christmas gift ideas!! (i'm in Zambia, Southern Africa) Would love to add the labels as well xx
Chris Scheuer says
That's awesome Ruth! Christmas greetings all the way to Zambia, South Africa! Sending the labels now.
Tara says
This looks amazing! Could I get a copy of the labels to print out? They’ll be some last minute gifts for some of our friends and family. Thanks so much!
Chris Scheuer says
You're welcome, Tara! Enjoy!
Teri says
Would you please send a PDF for the label? I can’t wait to make this sounds delicious!
Chris Scheuer says
Sure, sending the pdf now, Teri!
Leslie Price says
First time ever making a jelly! I am planning I’m giving them as Christmas gifts and would love the labels! Thank you
Chris Scheuer says
That's awesome, Leslie! 🙌 The labels should be in your email.
Jocelyne Carrigan says
I recently made this wonderful recipe and want to give them as gifts. Please send me the labels. They are beautiful. Thank you.
Sarah says
Had so much fun making this recipe! Would love to have the labels to pair with them!
Chris Scheuer says
That's awesome, Sarah! We'll send them now!
Amanda says
I am making this tomorrow for Christmas gifts for all the aides in my daughters special needs classroom. I think it’s a surprising change from the regular peeper jelly that everyone loves. Can I also get some of those labels please? Also, the serving size is a teaspoon. How many jars will this recipe fill so I know what to buy.? Thanks.
Chris Scheuer says
Hi Amanda, this recipe will make six 8-ounce jars of jam. The serving size is 1 tablespoon though, not 1 teaspoon. We'll be happy to send the labels.
Sherylann Bonner says
I'm planning to make the jelly this weekend. How do I make it with powdered pectin? Also, could I use white wine vinegar instead of apple cider vinegar? Please send labels, also. Thanks!
Chris Scheuer says
Hi Sherylann, if you want to use powdered pectin, you will need to use another recipe. Liquid and powdered pectin are not interchangeable. You can definitely use white vinegar in lieu of the apple cider vinegar. The labels have been sent!
Doreen Chan says
Hi Chris, I am excited to try making your mango jalapeño jelly! I love the one that you posted for pineapple habanero ! Everyone loves it! Can I also have the printable label send to me please? I think is a great holiday gifts I can make for my family and friends! Thank you so much
Doreen
Linda Jones says
Chris, I’m looking forward to trying your recipe for Mango Jalapeño Pepper Jelly, I’ve made Jalapeño Jelly for years, but your recipe is somewhat different than my recipe that I got in early 1970’s in Texas. It has stood me well over the year’s. But, I think your recipe will be a welcome change. I would love to use the labels if you would send them to me. Thank you, Linda
Judy says
This looks delicious and I cannot wait to try and make this. May I have a PDF of the labels? Thanks in advance!
Chris Scheuer says
Sure, just sent them, Judy!
Tina says
Would I be able to omit the red pepper or use dried pepper flakes instead? Thanks!
Chris Scheuer says
Yes, you could just omit the pepper. The jelly will have a different consistency but it will still be delicious!
Jean schack says
Looking forward to making this w my fresh frozen mangos. I have made many varieties but not this. Also, my I have a set of the lables? Thank you Chris. I enjoy you recipes.
Chris Scheuer says
The labels have been sent. Hope you enjoy this, Jean!
Debbie says
I made your mango jalapeño pepper jelly this week and love it!
My jalapeños were a little mild and small so I ended up adding 6. Perfect heat. May I please have a copy of you labels?
Thank you for a great recipe.
Chris Scheuer says
So happy you enjoyed it, Debbie! Yes, we'll get the labels off to you!
Dorelle Andersen says
Hi chris when I hit the bottom left section of this box the cursor did come on. My question for either the mango and/or the pineapple jelly recipes can you use the frozen which is cut in chunks. also for your mango recipe of those weck jars (and what size weck do you use) that you show ...how many does this recipe make. I would like to make these for a ladies luncheon I do at xmas as party favours / I really appreciate you taking the time to answer these inquiries.
Chris Scheuer says
Hi Dorelle, you can definitely use frozen fruit. You will need to chop it fine and drain it well.
Regrding the weck jars, I use the 7-ounce size. The recipe makes 6 cups of jelly which is 48 ounces so you would get around 7 7-ounce jars.
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Trisha says
Can this be made with dried mangos? And may I the label pdf? Than you so much.
Chris Scheuer says
Hi Trisha, I'm not sure about using dried mangos for this recipe. I'd have to do further test but I think that fresh or frozen is best.
Michelle Lee says
Hello Chris, I was wondering if I could receive the labels for the jalapeño mango jelly I will be making as Christmas gifts! Looks amazing can't wait to try it out 😄
Chris Scheuer says
Sure! They've been sent! ENJOY!