Jalapeno Mango Jam
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 jalapenos, stemmed, seeded and minced (set aside for Step 4)
8 jalapeno chiles, stemmed, seeded and chopped
1 small red bell pepper, stemmed, seeded and chopped
1 cup mango flesh, peeled and chopped
1 cup sherry wine vinegar
1/4 cup lime juice
4 cups brown sugar
2-3 oz. pectin, (refer to package instructions)
1/4 tsp. salt
Instructions:
Step 1:
Place jars and lids into pot large enough to completely submerge them and boil for at least 10 minutes. Reduce heat to low. Leave them in the water until used. Use 8 half-pint jars or 4 pint jars. Mason jars are the best. Youll need tongs to handle them.
Step 2:
Puree the 8 jalapenos, bell peppers, mango and half the vinegar in a food processor or blender.
Step 3:
Pour contents into a large nonreactive saucepan. Stir in sugar, salt and remaining vinegar and mix well. Bring to a boil over high heat, reduce heat to low and simmer continuously for 5 minutes.
Step 4:
Add the 2 minced jalapenos and whisk in the lime juice and pectin, simmer another minute, stirring. Remove from heat and skim off foam before jarring. Fill jars while hot to about 1/8″ from the top of jar. Wipe jar rims and threads if needed with clean moist cloth. Place lids and screw tightly. Jars will seal tight as jam cools. Refrigerate after opening any of the jars.
Recipe from Larry Noggle.