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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Mango Jalapeno Pepper Jelly Recipe

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This recipe for Mango Jalapeno Pepper Jelly is from Cookin' by the Book..., 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:  
5½ cups granulated sugar
1½ cups finely chopped red bell pepper (1 large or 2 small)
1 cup finely chopped fresh mango, peeled and cored (2 medium size) - can use papaya
½ cup finely chopped apple, peeled and cored (½ medium size)
1-2 medium jalapeno peppers with seeds
1⅓ cups apple cider vinegar
½ tsp butter
2 Tbsp fresh lemon juice
3 ounces liquid pectin (Certo) or 4 tsp powdered
Directions:
Directions:
Combine sugar, pectin (if using powder), bell pepper, mango (or papaya), apple, jalapeno peppers, vinegar and butter in 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 (or more), take a spoonful and allow jam to cool a bit. Taste and add additional jalapeno if you want more heat.

Add the fresh lemon juice and pectin (if using liquid) 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.
Number Of Servings:
Number Of Servings:
96 1 Tablespoon servings
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This is an amazing jelly recipe. Because we grow papaya, we substituted the papaya for the mango, which is delicious. This is great spooned over goat or cream cheese as an appetizer. Or heat it and use it as a glaze for meats. Yum!

 

 

 

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