Mango Jalapeño Pepper Jelly
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!
Prep Time30 minutes mins
Cook Time15 minutes mins
Total Time45 minutes mins
Course: Jams & Jellies
Cuisine: American
Keyword: Jalapeno Pepper Jelly, Mango Jalapeno Pepper Jelly, Pepper Jelly
Servings: 96 1 tablespoon servings
Calories: 47kcal
Author: Chris Scheuer
- 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
Combine the sugar, chopped bell pepper, mango, apple, jalapeño peppers, vinegar and butter in a large, heavy pot. Stir to combine.
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.
Add the fresh lemon juice and pectin and return to a vigorous boil. Boil for 1 minute, stirring continuously.
Remove from heat and ladle into clean jars.
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.
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.
Calories: 47kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Potassium: 11mg | Fiber: 1g | Sugar: 12g | Vitamin A: 92IU | Vitamin C: 4mg | Calcium: 1mg | Iron: 1mg