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Mango Jalapeño Pepper Jelly

Source of Recipe

From "The Canning Kitchen" by Amy Bronee


Recipe Introduction

"Fall in love with the tropical flavors in this jelly made with juicy mangoes and zingy jalapeño pepper peppers. Try it with grilled fish or coconut prawn skewers for a warm taste of the tropics. I adore the look of this jelly as much as its sweet and spicy flavor."

List of Ingredients

• 3 cups diced mangoes (about 2 large mangoes)
• 2 cups cider vinegar, divided
• ½ cup minced jalapeño peppers
• 1 package regular powdered pectin
• 5 cups granulated sugar


Recipe

Combine the diced mango and 1 cup of the vinegar in a blender. Purée until smooth.

Pour the purée into a large, heavy-bottomed pot. Stir in the remaining 1 cup of vinegar, minced jalapeño, and pectin powder. Bring to a full rolling boil over highest heat, stirring frequently. Stir in the sugar. Bring the works back up to a full hard boil for 1 minute. Remove from the heat. Skim off and discard any foamy scum.

Ladle into six clean half-pint jars, leaving a ¼ inch headspace. Process in a boiling water bath canner for 15 minutes.


Makes 6 half-pint jars