Spicy Mango Jalapeño Jam recipe

Ingredients

  • 3 cups ripe mango, peeled and diced (about 3–4 mangoes)
  • 2–3 jalapeños, finely chopped (seeds removed for less heat)
  • 1½ cups granulated sugar
  • ¼ cup apple cider vinegar
  • 2 tablespoons lime juice (freshly squeezed)
  • 1 packet (1.75 oz) fruit pectin (like Sure-Jell)
  • ¼ cup water
  • Pinch of salt

Instructions

  1. Prepare the Ingredients:
    In a blender or food processor, pulse the diced mango until smooth (or leave slightly chunky if you like texture).
  2. Cook the Jam:
    In a large saucepan, combine mango puree, chopped jalapeños, sugar, apple cider vinegar, lime juice, and salt. Bring to a boil over medium heat, stirring frequently.
  3. Add Pectin:
    In a small bowl, mix the pectin with ¼ cup water until dissolved. Add this mixture to the saucepan and stir well.
  4. Boil and Thicken:
    Bring the mixture to a rolling boil (a boil that can’t be stirred down) and cook for about 5 minutes, or until the jam thickens slightly.
  5. Test the Consistency:
    Drop a small spoonful of jam on a cold plate. Let it sit for a minute—if it wrinkles when pushed with your finger, it’s ready. If not, boil for another minute and retest.
  6. Jar the Jam:
    Pour the hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims clean, apply lids, and tighten rings.
  7. Seal (Optional for Long Storage):
    Process in a boiling water bath for 10 minutes if you want to store the jars for longer periods. Otherwise, let cool and refrigerate for up to 3 weeks.

Serving Ideas:
Spread on toast, serve with cream cheese and crackers, or use as a glaze for grilled chicken or pork!

Let me know if you’d like a sugar-free version or to add pineapple or habanero for extra heat!

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