Spicy Mango Jalapeño Jam
Ingredients:
– 2 cups ripe mango, peeled and diced
– 1 cup jalapeño peppers, finely chopped (seeds removed for less heat)
– 1/2 cup red bell pepper, finely chopped
– 1 cup apple cider vinegar
– 1 cup sugar
– 1 tablespoon fresh ginger, grated
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon black pepper
– 1/4 teaspoon salt
– 1 packet (1.75 oz) fruit pectin (such as Sure-Jell)
Instructions:
1. Prepare your jars: Sterilize 4 to 6 half-pint jars and their lids by boiling them in water for 10 minutes. Allow them to air dry.
2. In a large pot, combine the diced mango, jalapeño peppers, red bell pepper, apple cider vinegar, sugar, ginger, garlic, cumin, turmeric, black pepper, and salt. Stir well to combine.
3. Bring the mixture to a boil over medium-high heat, stirring frequently. Once boiling, reduce the heat to medium and let it simmer for about 10 minutes until the fruits start to break down.
4. Stir in the fruit pectin, mixing thoroughly. Bring the mixture back to a rolling boil and cook for an additional 1-2 minutes, stirring constantly until the jam thickens.
5. Remove from heat and skim off any foam that may have formed on the surface.
6. Carefully ladle the hot jam into the prepared sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean cloth to remove any residue before sealing.
7. Place the sterilized lids on the jars and screw on the metal bands until they are fingertip-tight.
8. Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation. Make sure the water covers the jars by at least an inch.
9. After processing, remove the jars from the water bath and allow them to cool completely on a clean towel or rack without touching each other.
10. Once cooled, check the seals by pressing down in the center of the lid. If it pops back, it did not seal properly and should be refrigerated and used within a few weeks.
Storage Instructions:
Store sealed jars in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 3 weeks.
Enjoy your Spicy Mango Jalapeño Jam as a condiment on sandwiches, a glaze for grilled meats, or as a delightful addition to cheese boards.