Are you ready to tantalize your taste buds with a flavor explosion? This mango jalapeno jelly recipe is the perfect blend of sweet, tangy mango and a delightful kick of jalapeno. It's incredibly versatile – perfect as a unique condiment for grilled chicken, a spread for cream cheese and crackers, or even a surprising addition to your favorite cocktails. Forget store-bought; this homemade jelly is easy to make, bursting with fresh flavor, and guaranteed to impress your friends and family. It's the perfect example of a delicious dish made with easy recipes and simple homemade cooking. This recipe is also a great option for healthy meals, offering a unique twist on traditional sweet preserves.
Ingredients:
- 4 cups mango puree (about 4 ripe mangoes)
- 2 cups white sugar
- 1/2 cup apple cider vinegar
- 1 (1-inch) jalapeno pepper, finely minced (remove seeds for less heat)
- 1/4 cup lemon juice
- 1 pouch liquid pectin (such as Sure-Jell)
Equipment:
- Large saucepan
- Wooden spoon or spatula
- Canning jars and lids (sterilized)
- Jar lifter (optional)
Instructions:
Get Started:
- Prepare your mangoes by peeling, pitting, and pureeing them. You can do this using a blender or food processor. Aim for a smooth puree for the best texture.
- Sterilize your canning jars and lids by boiling them in water for 10 minutes. This is crucial for safe canning.
Making the Jelly:
- In a large saucepan, combine the mango puree, sugar, apple cider vinegar, minced jalapeno, and lemon juice. Stir well to ensure everything is evenly distributed.
- Bring the mixture to a rolling boil over medium-high heat, stirring constantly. A rolling boil means a boil that cannot be stirred down.
- Once boiling, stir in the liquid pectin. Stir vigorously for one full minute. This is crucial for the setting of the jelly.
- Continue boiling for another minute, stirring constantly. The mixture will thicken considerably.
Canning the Jelly (Optional):
- Remove the saucepan from the heat. Skim off any foam that has formed on the surface.
- Carefully ladle the hot jelly into the sterilized jars, leaving about 1/4 inch of headspace.
- Wipe the rims of the jars clean and secure the lids.
- Process the jars in a boiling water bath for 10 minutes (adjust time according to your altitude – check a canning guide for specifics).
- Remove jars and allow to cool completely. You should hear a "pop" sound as the jars seal.
If not canning:
Simply let the jelly cool completely in the saucepan before transferring it to sterilized jars or containers. Store in the refrigerator and consume within 2-3 weeks.
Tips for Success:
- Adjust the heat: If you prefer a milder jelly, remove the seeds and membranes from the jalapeno. For extra heat, add more jalapeno or leave some seeds in.
- Use ripe mangoes: Ripe mangoes will yield a sweeter and more flavorful jelly.
- Proper sterilization: Proper sterilization of jars and lids is essential for preventing spoilage.
Variations:
- Add other fruits: Experiment by adding other fruits like pineapple or peaches to the mango puree.
- Spice it up: Incorporate a pinch of cinnamon or ginger for added warmth.
- Citrus twist: Increase the lemon juice for a more tart jelly.
Nutritional Information (per serving, approximate):
- Calories: Approximately 100-120 calories (depending on serving size)
- Sugar: High sugar content due to the nature of jelly.
- Note: This is an estimate and will vary depending on the specific ingredients used and serving size.
This mango jalapeno jelly recipe is a fantastic addition to your repertoire of quick dinner ideas and a perfect homemade cooking project. Enjoy the unique flavor combination and the satisfaction of creating something truly special! It's a great example of delicious dishes that don't require complicated food recipes.