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Mango-Scotch Bonnet Jam

Source of Recipe


From "Better Homes & Gardens: Jams and Jellies"



List of Ingredients



• 5 medium mangos (about 4 pounds)
  
• 2 tablespoons lime juice
  
• 2 medium fresh Scotch Bonnet or habanero peppers, seeded and minced
  
• 7½ cups sugar
  
• ½ of a 6-ounce package (1 foil pouch) liquid fruit pectin
  






Instructions



1. Seed and peel mangos. Place mangos in a bowl. Use a potato masher to crush mangos into a smooth pulp. Measure 4 cups mango pulp.
   
   
2. In a 6- to 8-quart heavy pot combine mango pulp, lime juice, and chile peppers. Stir in sugar. Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.
   
   
3. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.
   
   Makes about 9 half-pint jars
   
   






Final Comments


Fruit and heat marry for an assertive golden glaze.
Brush this jam over salmon, chicken quarters, and pork tenderloin the last few minutes or grilling.