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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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Chris says
May I also have some of the mango jalapeno labels and thank you very much!
Chris Scheuer says
We will send them now, Chris!
Wendy says
Just tried this recipe yesterday, so excited tos ee how it turned out! May I also have the pdf of the labels?
Chris Scheuer says
We will send them now, Wendy!
Faye Wellington says
Think this is a new recipe that I'll be making for Christmas gifts. Grandson will Love it .
Would love the labels to go with it.
Chris Scheuer says
Sure, Faye!
Gail Shealey says
I made a batch and everyone had a fit over it, so I just made a second batch! It’s absolutely delicious! I would love to have some labels, please!
Chris Scheuer says
I love that, Gail! We will send the labels now!
Ken says
I am giving this recipee 5 stars, but I have not made it yet. I DID make the pineapple jalapeno jam but tweaked the hot peppers and Holy Moly! Fantastic! No question about how this will turn on. I don't understand why the fruit and sugar are boiled so long though. Can you explain? Thank You! I have 8 Mangoes ready!
Chris Scheuer says
Hi Ken, hope you enjoy it. The fruit mixture is cooked for 10 minutes because this is a recipe that can go through a hot water bath. It can also be frozen. Freezer jam recipes don't require much cooking but canning recipes do require a short boil time.
Maria says
Just bought a lovely box of mangoes that I am looking forward to using later this week using your mango pepper jelly recipe. Please send the PDF for labels.
Thanks,
Maria from British Columbia, Canada
Chris Scheuer says
Sure, Maria!
Belinda says
I will be making your recipe tomorrow. Can I have the labels please and thank you!
Chris Scheuer says
Sure, Belinda!
Melinda says
Hi Chris! My sis and I will be making the jelly this weekend. I'm so excited! Could I please get the pdf labels?
Thank,
Melinda
Chris Scheuer says
Sure, Melinda!
Lisa Arsenault says
Hi Chris - planning to make a few batches of this jam for family and friends! Could I please have the pdf for the awesome label? Thanks so much!!
Chris Scheuer says
Sure, Lisa!
Erma says
I would love to have the pdf of the label.
Thanks!
floridanana16@gmail.com
Chris Scheuer says
Sure, Erma!
Robin McGuire says
My husband, Mike, is sensitive to the aroma of vinegar so his first reaction to my cooking this jam was unwelcomed. Yet on first taste he was hooked, now he it asks for it often. This mango jalapeño jam is fabulous and I have homemade holiday gifts in the pantry, if we don’t eat it all by then. And believe me it is terrific on vanilla ice cream. Who would have thought. Thank you Chris for the recipe.
Chris Scheuer says
Thanks so much, Robin!
Brittney says
I can't eat jalapenos what other pepper could I swap out?
Chris Scheuer says
Habaneros would be delicious but you’ll use a lot less as they are very HOT!
Robin McGuire says
This jam is so pretty and delicious too. My husband is not a big jam fan but he enjoyed this one. Thanks for the delicious recipe.
Chris Scheuer says
Thanks so much for letting us know, Robin!
Tamara Renick says
Mai have the PDF for the labels for the mango pepper jelly please ?
Chris Scheuer says
Sure, Tamamra!
Duangjai says
Please I would like the printable PDF Label
Thank you,
Duangjai
Chris Scheuer says
Sure, Duangjai!
Jeanne Haley says
This recipe looks awesome and just love how pretty the jelly looks. Please share the cute label. Thank you so very much.
Chris Scheuer says
Sure, Jeanne!
Mary Beth Dop says
Looking forward to trying, please send labels, thanks, Beth
Chris Scheuer says
Sure, Beth!
Phyllis says
Ant wait to try this. Please send the labels.
Chris Scheuer says
Sure, Phyllis! Enjoy!
Denny says
Made this with beautiful Bombay mangoes and it is delicious, thanks for the recipe. Would love the labels for gifting.
Chris Scheuer says
Awesome! Thanks, Denny. We will send the labels now.
Jeanie says
I’ve made red pepper jelly, never with mangos! Now that I live in SW Florida I have a lovely mango tree with an abundance of them this year. I would appreciate the mango pepper label.
Thank you Vicki!
Chris Scheuer says
We will send them now, Jeanie!
Cindy Malinowski says
Looks amazing. Please send the labels.
Chris Scheuer says
Thanks, Cindy! We will send them now!
Nancy Gore-Scott says
May I have some labels?
Chris Scheuer says
Sure, Nancy!
Susan says
Looks so good! My friend just pick a bunch so I will make it today.
I would love the labels..Susan
Chris Scheuer says
We will send them now, Susan!
Elaine Decolibus says
Just saw the recipe. Can't wait to try it. Please send labels
Chris Scheuer says
Sure, Elaine!
Irene Tisdale says
Great Jelly. Please send the label. thanks.
Irene
Chris Scheuer says
Thanks, Irene. We will send the labels now!
Minna says
Can you tell me if I can use powdered pectin instead? What would be the ratio replacement? Thank you!
Chris Scheuer says
Hi Minna, powdered and liquid pectin are not interchangeable and I haven't tested this recipe with powdered pectin. It would be better if you went with a recipe specifically developed for powdered pectin to guarantee success.
Astra says
I havent tried it yet but i just save them .. would love to have the printable labels too... thank u
Chris Scheuer says
Sure, Astra!
Ellen says
I would like the labels please!
Chris Scheuer says
Just sent them, Ellen!
Vicki says
this one looks so good too.Guess I will need to try them all.Would love the labels.Thank again
Chris Scheuer says
Sending them now, Vicki!