Mango Jalapeño Pepper Jelly
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
96 1 tablespoon servings
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Calories
47 kcal
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Course
Condiments
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Cuisine
American
Mango Jalapeño Pepper Jelly
Description
Mango Jalapeño Pepper Jelly uses fresh mango, bell pepper, apple, and jalapeño peppers combined with sugar and apple cider vinegar to form a vibrant base. Boiling helps meld the flavors and soften the fruits and vegetables before pectin is added to gel the mixture. The butter in the recipe reduces foaming during boiling. The lemon juice enhances acidity and brightness. The resulting jelly sets firmly after sitting at room temperature and chilling, displaying a balance of sweetness from the fruit and sugar with a gentle heat from jalapeños.
This jelly can be served with cheeses, crackers, or as a condiment on sandwiches to add fruity sweetness with a kick of spice. The use of multiple fruits alongside jalapeño delivers complexity uncommon in simple pepper jellies.
The recipe makes about 6 cups, and the final jars can be refrigerated or frozen. For preservation, sterilized jars and hot water canning can be used following jelly ladling. Adjust jalapeño quantity during boiling to control spiciness to taste. The setting is confirmed with a standard cooling test.
Ingredients
- 5½ cups granulated sugar
- 1½ cups red bell pepper 1 large or 2 small, finely chopped
- 1 cup Mango 2 medium-size mangos(peeled and cored, finely chopped, fresh
- ½ cup apple ½ medium size apple (cored, finely chopped
- 1-2 medium-size jalapeno pepper with the seeds, finely chopped
- 1⅓ cups apple cider vinegar
- ½ teaspoon butter
- 2 tablespoons lemon juice fresh
- 3 ounces pectin 1 packet - I use Certo, liquid
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
- This recipe yields approximately 6 cups of jelly.
- Adjust jalapeño quantity during cooking to modify heat level to preference.
- Use fresh, finely chopped fruits and peppers for best texture and flavor.
- Jelly sets after 24 hours at room temperature; refrigerate or freeze afterward.
- For shelf-stable jars, proceed with sterilization and hot water canning after filling jars.
Nutrition Information
Show DetailsNutrition Facts
Serving: 961 tablespoon servings
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 12g | 4% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 1mg | 0% |
| Sodium | 1mg | 0% |
| Potassium | 11mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 92IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 1mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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