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Mango Jalapeño Pepper Jelly Recipe

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4.3 from 1 review

  • Author: Eve
  • Total Time: 45 minutes
  • Yield: Approximately 96 servings (varies depending on jar size and serving amount)
  • Diet: Gluten Free

Description

This vibrant Mango Jalapeño Pepper Jelly blends the sweetness of ripe mangoes and red bell peppers with the spicy kick of jalapeños, perfectly balanced by apple cider vinegar and lemon juice. With a smooth, spreadable texture achieved through the use of pectin, this jelly is a delightful addition to toast, cheese boards, or as a glaze for meats. Made on the stovetop and set through natural cooling or optional canning, it serves as a wonderful homemade condiment with a unique sweet-heat flavor profile.

Ingredients

Fruits & Vegetables

  • 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, cored)
  • 1-2 medium-size jalapeño peppers (with seeds, finely chopped)

Other Ingredients

  • 5½ cups granulated sugar
  • 1⅓ cups apple cider vinegar
  • ½ teaspoon butter
  • 2 tablespoons fresh lemon juice
  • 3 ounces liquid pectin (1 packet, e.g. Certo)

Instructions

  1. Combine Ingredients: In a large, heavy pot, mix the granulated sugar, chopped red bell pepper, mango, apple, jalapeño peppers with seeds, apple cider vinegar, and butter. Stir well to ensure all components are evenly distributed.
  2. Boil the Mixture: Bring the combined mixture to a boil over medium-high heat. Maintain a rolling boil for 10 minutes, stirring frequently to prevent sticking and burning. Near the end of the boiling period, take a small spoonful and let it cool slightly to taste. Adjust spiciness by adding more jalapeño if desired.
  3. Add Lemon Juice and Pectin: Stir in the fresh lemon juice and pour in the liquid pectin. Return the mixture to a vigorous boil and continue boiling for exactly 1 minute, stirring constantly to activate the pectin and ensure proper gelling.
  4. Fill Jars: Remove the pot from heat and carefully ladle the hot jelly into clean, sterilized jars, leaving appropriate headspace.
  5. Set the Jelly: Cover the jars and allow them to sit at room temperature for 24 hours. During this time, the jelly will set and thicken as it cools. Once set, store the jars in the refrigerator or freezer for longer shelf life.
  6. Optional Canning: For preservation, after filling the jars at step 4, process them using the hot water canning method with sterilized jars to seal and preserve the jelly for extended storage.

Notes

  • Use freshly chopped fruits for best flavor and texture.
  • Adjust the number of jalapeños to control the spiciness level of the jelly.
  • Butter is added to reduce foaming during boiling.
  • Ensure jars are properly sterilized before filling to prevent spoilage if canning.
  • Letting the jelly sit at room temperature for 24 hours is crucial for the setting process.
  • The jelly can be refrigerated for several weeks or frozen for longer storage.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Condiment
  • Method: Stovetop
  • Cuisine: American

Find it online: https://everecipes.com/mango-jalapeno-pepper-jelly-recipe/