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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Mango Jalapeņo Pepper Jelly Recipe

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This recipe for Mango Jalapeņo Pepper Jelly is from The Dinner Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 1/2 cups granulated sugar
1 1/2 cups finely chopped red bell pepper (1 large or 2 small)
1 cup finely chopped fresh mango 2 medium-size mangos(peeled and cored)
1/2 cup finely chopped apple 1/2 medium size apple (peeled and cored)
1-2 medium-size jalapeņo peppers with the seeds
1 1/3 cups apple cider vinegar
1/2 teaspoon butter
2 tablespoons fresh lemon juice
3 ounces liquid pectin 1 packet (Certo)
Directions:
Directions:
1. Combine the sugar, chopped bell pepper, mango, apple, jalapeņo peppers, vinegar and butter in a large, heavy pot. Stir to combine.
2. 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 jalapeņo if you desire more heat.
3. Add the fresh lemon juice and pectin and return to a vigorous boil. Boil for 1 minute, stirring continuously.
4. Remove from heat and ladle into clean jars.
5. 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.
6. If using the hot water canning method proceed with this after step 4 above. Makes 6 cups.
Personal Notes:
Personal Notes:
This jelly is so good on crackers or bagels along with cream or goat cheese.

 

 

 

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