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
- Prepare the Ingredients:
In a blender or food processor, pulse the diced mango until smooth (or leave slightly chunky if you like texture). - 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. - Add Pectin:
In a small bowl, mix the pectin with ¼ cup water until dissolved. Add this mixture to the saucepan and stir well. - 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. - 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. - Jar the Jam:
Pour the hot jam into sterilized jars, leaving ¼-inch headspace. Wipe rims clean, apply lids, and tighten rings. - 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!