06/04/2023
Mango Pepper Jelly
Here's the Mango Pepper Jelly recipe I promised you all.
Ingredients:
Mango Juice - 5 cups
Sugar - 7 cups
Pectin - I box plus an extra tablespoon. I use to use 1 box of pectin but, it seems lately that unless I add extra pectin the jellies and jams don’t jell as good as they should. You’re welcome to just use one box, but I recommend adding the extra. If you're using bulk pectin that comes to 7 tablespoons.
2 cups red bell peppers - diced fine
1 cup jalapeño peppers - diced fine
1 cup Serrano peppers - diced fine
You can use whatever hot pepper you like. This jelly is 'hotter' than my 'Pineapple Pepper Jelly' because I used Serrano peppers as well as Jalapeño peppers and Serranos are a spicier pepper. Plus I left some of the seeds in which cranks up the heat too.
Directions:
Mix 1/4 cup sugar with the pectin in a small bowl - This will leave you 6 3/4 cup sugar to use later.
Pour your juice in your pot
Add the peppers
Add the 1/4 cup sugar & pectin mix.
Stir everything really good.
Bring these to a full rolling boil.
Add the rest of the sugar (remaining 6 3/4 cups) and return to a full boil.
Stir good to be sure all the sugar dissolves.
Boil hard for 1 minute.
While I’m making the jelly I have the water heating in my water bath canner. I keep my jars in the hot water (the jars have water in them) until I’m ready to fill them with the jelly. When that time comes, I empty the water out of the jars into the sink and then proceed with filling the jars with jelly.
Fill your clean hot jars to 1/4 inch headspace
Wipe rim with a paper towel that has a bit of vinegar on it (or just water if you prefer)
Place flat lid on jar and then screw on the band/ring to fingertip tightness.
Put the jars in your water bath canner, that has hot water in it, make sure the water covers the tops of the jars by at least an inch.
Bring to a boil
Boil for 5 minutes.
When the 5 minutes is up, turn off the heat and let the jars sit in the water for another 5 minutes.
Using your canning tongs remove the jars and place them on a clean towel.
Let them sit undisturbed for several hours.
You will begin to hear the ping of the jars sealing! I still say ‘YAY’ every time a jar pings!
When I share my jelly or jam recipes I’m often asked about making them with less sugar or using a sugar substitute. If you are wanting to use less sugar I would recommend buying the low/no sugar pectin and follow the directions in the box for how much sugar or sugar substitute they say to use.
