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Jams & Jellies
Mango Jalapeno Pepper Jelly Recipe
Jams & Jellies
Mango Jalapeno Pepper Jelly Recipe
The addition of mango offers a tropical twist on a classic Ball® Jalapeno Jelly recipe, perfectly capturing sweet and spicy flavors. This tasty recipe works well as a complementary spread on a charcuterie board or with a block of warm cream cheese served with crackers.
Makes:
6 Half Pint Jars (8oz)
Prep:
45 Minutes
Processing Time:
10 Minutes
INGREDIENTS
1 ½ cups (375 mL) white vinegar (5% acidity)
2/3 (165 mL) cup finely chopped dried mango
6 cups (1.5 L) sugar
1/2 cup (125 mL) finely chopped red bell pepper
1/2 cup (125 mL) finely chopped white onion
2/3 cup (165 mL) finely chopped seeded jalapeño pepper
1 - 3-oz (88 mL) pouch Liquid Pectin
Peppers
DIRECTIONS
FIRST, LET'S PREP!
Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
NEXT, TIME TO COOK!
Combine mango and vinegar in a medium saucepan. Bring to a simmer then remove mixture from heat and let steep for 30 minutes to soften mango.
Stir sugar and next 3 ingredients into mango vinegar mixture. Bring to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
Add pectin, immediately squeezing entire contents from pouch. Continue to a hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
NEXT, LET'S CAN IT!
Ladle hot jelly into a hot jar, leaving 1⁄4-inch (0.5 cm) headspace. Wipe jar rim. Center lid on jar. Apply band and adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.
Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.