There are many more uses for this spicy and sweet Mango Jalapeño Pepper Jelly than spicing up a cheese tray.
It is awesome over plain cream cheese or over baked brie or basically any mild cheese.
But you can also glaze carrots with it, cut it with some rice vinegar and use it as an egg roll dip, use it as a dip for chicken tenders, glaze some wings or drum sticks with it, glaze a ham…
The amount of heat will depend on your taste, the size of your jalapeños. I started with one pepper because my husband is not a fan of heat. To be honest – the jalapeño was barely noticeable. So you might want to start with 2 if you know you want heat. You can test it before jarring it and add more if you want.
To be honest- the mango is not a strong flavour here. It is predominantly sweet red pepper and jalapeno.
I provided the basic steps for canning or preserving without canning. If you are new to canning, or have questions the University of Georgia has an extensive pdf with canning instructions for all kinds of vegetables, jam, jellies, sauces as well as smoking and curing food.
This recipe makes about 3 pints. I like to use 1/4 and 1/2 pint jars because they are a nice size for gifting and you can use them up fairly quickly once opened.
Storing Mango Jalapeno Pepper Jelly
You have a couple of options here. If you do the hot water bath as described below it will keep on a shelf in a cool, dark place for up to a year. If you choose not to do the water bath, make sure that the lids sealed during the cool down period. You can refrigerate or freeze for up to 12 months.
- 5 1/2 cups sugar
- 1 1/2 cups red sweet pepper finely minced
- 1 cup fresh mango minced
- 1/2 cup apple minced
- 1-2 medium jalapeno peppers with seeds
- 1 1/3 cups apple cider vinegar
- 1/2 tsp butter
- 2 Tbsps fresh lemon juice
- 3 oz liquid pectin I used Certo.
- Sterilize 6 half pint jars by heating your oven to 275 degrees. Place jars on a silicone mat on the rack of the oven. Allow jars to bake for at least 20 minutes. Remove jars when ready to fill with hot jelly. (Do not add cold food to hot jar or it could shatter). Cover your lids with boiling water for 5 minutes before ready to use.
- Combine sugar, pepper, mango, apple, jalapeno, vinegar and butter in a large pot. Stir well.
- Bring to a boil over medium heat. Boil for 10 minutes. Allow a teaspoon to cool. Taste for spiciness. Add more jalapeno if desired.
- Add lemon juice and pectin. Bring to a boil and boil 1 minute.
- Use tongs to transfer a couple of jars at a time from the oven to a heat proof mat. Ladle the hot jelly mixture into the jar leaving at least a 1/2" headspace. Insert a knife and loosely stir to remove any air bubbles. Position the lid and then screw on the rim to finger tight. Repeat with remaining jars and jelly. Jelly will set as the jars cool.
- You have two choices at this point. Allow jars to cool to room temperature for 24 hours and refrigerate or freeze for up to 12 months.orSubmerge the jars on a rack in a canner or other deep cooking pot with a rack and a lid, Cover jars with 2 inches or water. Bring to a boil and simmer for 5 minutes. Remove jars with tongs and transfer to a heat proof mat. Allow to cool to for 24 hours to room temperature. Store in a cool, dark place. (5 minutes canning is for 0-1,000 feet above sea level. Add 1 minute of processing for each additional 1,000 feet additional altitude.)