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!
Servings: 96 1 tablespoon servings
Calories: 47kcal
Ingredients
- 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
Instructions
- 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.
Notes
See Café Tips above in the post for further details and tips.
Makes 6 cups of jelly.
Nutrition
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