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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
Sounds delish! I'm going to give it a try Could I please get the label template?
Chris Scheuer says
Sure, Liz!
Susie Clement says
I made your pineapple habanero jelly from your post. I am making this jelly also. Thank you for all great jelly recipes, and labels to put on top of jars.
Chris Scheuer says
So. glad you're enjoying them, Susie!
Diane Haines says
I just have to try this divine looking jelly soon. I love peppers and I love Mangos. May I bother you one more time for labels, please. After coming across your lovely site, I'm so anxious to make many of your recipes.
Chris Scheuer says
We are happy to send the labels, Diane! Enjoy!
Kim says
I'm going to be making your jelly tonight, it's exactly what I was looking for. May I get your beautiful labels sent to me please.
Chris Scheuer says
Sure, Kim!
Vivian says
Sounds delish! May I the pdf for the labels, please?
Chris Scheuer says
Sure, Vivian!
Teri says
This jam was a bit thin. Is that normal>? Thanks
Chris Scheuer says
Hi Teri, it shouldn't be super thin. If you had more liquid than called for it could cause the jam to be thinner.
Lynn Mulqueen says
Thanks so much for this recipe! It is exactly what my daughter wants for Christmas.
I'd like to join almost everyone and request a template for the labels?
Chris Scheuer says
Sure, Lynn!
Julie says
Excited to try this recipe. Could I get the label template too?
Chris Scheuer says
Sure, Julie!
Myriam says
Thank you for the recipe, Will attempt to make some. hopping for the best as I would love to give some away! Could I as well have the label template? Thank you very much.
Chris Scheuer says
Sure, Myriam!
Teresa says
If I use frozen mango is there a concern about extra water and will that affect the process?
Chris Scheuer says
Yes, you can use frozen mango, Teresa. Just measure the exact amount of thawed mango that the recipe calls for. Enjoy!
Thuy Le says
I've made mango habanero jelly in the past and it's always a hit. May I have the labels please. Thank you
Chris Scheuer says
Sure, Thuy! Enjoy!
Tara says
Hello could I get the pdf of the labels please! Thank you!
Chris Scheuer says
Sure, Tara!
Heather says
Trying this tomorrow! Looks like a great gift giving recipe. Wa even able to find mangos today. Did someone say labels??
Chris Scheuer says
Sending them now, Heather!
Danielle says
I am going to make this delicious jam recipe right now thanks to this website’s tip. Thank you for sharing your Mango Jalapeno Pepper Jelly recipe, can’t wait to enjoy it with cream cheese!
I would love a pdf copy of the jar labels, they’re perfect! Thank you in advance 🙂
Chris Scheuer says
Sending the labels now, Danielle! Enjoy!
Christy says
I would love the labels as I’m definitely gonna be making this with my Daughter! Thanks.
Chris Scheuer says
Sure, Christy! Enjoy!
Ruth Hazel says
Living in Hawaii, mangoes are always included in recipes! I'll be making jellies for gift-giving this year and would love the recipes for the mango and pineapple jalapeno jellies and the plum ginger jelly. I would also appreciate the PDF's for the labels. Love your Site!
Aloha & Mahalo! 🌺🌴🍍
Chris Scheuer says
Thanks, Ruth! We will send the labels now 🙂
Judith Solanki says
This looks delicious.. I would love to have the jar label template for mango jalapeño jam. Thanks !
Chris Scheuer says
Sure, Judith! Enjoy!
wendy baumbach says
I would like these labels too! The Mango Jalapeno Jelly one!
Chris Scheuer says
Sure, Wendy!
Tom says
Hi! Could I get the label PDF please? Thank you!...Tom
Chris Scheuer says
Sure, Tom!
Sandra Ellis says
Hello, I am going to try this recipes but would like to clarify what type of apple you used...Granny Smith, other tart apple or a sweet apple?? The apple type you used in not mentioned in the text or recipe.
Thank you, Sandra
Chris Scheuer says
Hi Sandra, I used a golden delicious apple but the type is not so important. The apple is in the recipe for the pectin as apples, in general, are high in pectin. I would recommend an apple that doesn't take too long to soften though so a Granny Smith might not be the best choice.
Jean says
I really want to try your Mango Jalapeno Pepper Jelly.
Would you please send me the labels?
Thank you so much.
Jean
Chris Scheuer says
Sure, Jean! Enjoy!
Bonnie Barrett says
Can I use frozen, thawed mangos? Also I would love all of the pepper jelly labels. Can't wait to make the jellies.
Chris Scheuer says
Hi Bonnie, yes frozen, thawed mangos would work great! We'll send the labels!
Bakedbill says
Hey Chris, could we get the labels for this recipe? Gonna take a go at it today. Amazing work man! The Habanero Pineapple Pepper Jelly is incredible, two very tasty batches of that already in the freezer! Our pepper plants are the best yet this year and with your help we have been putting them to good use! Our friends and family will have a spicy Christmas season this year! Thanks again! Looking forward to making this one and than onward to the next jelly!
Chris Scheuer says
That's great, Bakedbill! We will send the labels now!
Shelley Brockway says
Hi Chris-could you use dry fruit pectin instead of liquid pectin? If so, how much would you use?
Chris Scheuer says
Hi Shelley, unfortunately, dry and liquid pectin are not interchangeable. If you can't get liquid pectin, it would be better to go with a recipe that calls for dry pectin to ensure sucess.
Danielle says
According to Foodinjars.com,
“You use two tablespoons of powdered regular pectin for every packet of liquid pectin. The difference in usage is that instead of adding the pectin at the end of cooking like you do with liquid, you whisk the powdered pectin into the sugar before you combine it with the fruit…”
Joyce Haight says
Pls forward the PDF files for the Mango Jalapeño, Pineapple Jalapeño, and Plum Ginger Jellies. These recipes are all fabulous!!
My favorite is the Mango Jalapeño! I have tried many, many of your recipes and have enjoyed everyone one of them. Your recipes are great, explanations clear and concise and the photos are inspiring. Thank You!!
Chris Scheuer says
Thanks so much, Joyce! So happy you've enjoyed these recipes! We'll get the labels off to you!
Mary Sputo says
This is a wonderful recipe!! I used 4 datil peppers and the sweet-heat taste was perfect for us. Would love the pdf for the labels to give jelly as gifts to our friends. Thank you for sharing your recipe!!
Chris Scheuer says
I'm so glad, Mary! We will send the labels!
PJM says
What a wonderful recipe. Thank you! And nay I also have the label template?
Chris Scheuer says
Thanks, PJM! We will send the labels!
Rhonda says
Great recipe, loved by family and friends. Please send PDF label. Thank you kindly.
Chris Scheuer says
Thanks, Rhonda! Sending the labels now.