Homemade Mango and Jalapeno Jelly

Recipe courtesy Alex Garcia

Show: Melting PotEpisode: Nuevo Latino--Exotic Fruits and Vegetables

Rated: 4 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
40 min
Level:
--
Yield:
4 small jars

Times:

Prep: 25 min
Inactive Prep: --
Cook: 40 min
Total:: 1 hr 5 min

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Ingredients

3 cups ripe mango, small dice
6 jalapenos, small dice
1 1/2 cups cider vinegar
6 1/2 cups sugar
6-ounce bottle liquid pectin

Directions

Boil 5 clean jelly jars in at least one inch of water while making the jelly.

Combine all ingredients except the pectin in a large saucepan and boil for 30 minutes. Allow to cool for ten minutes. Stir in pectin and boil for 10 minutes or until jelled. To test, dip a metal spoon in at right angles to the surface of the jelly and lift it about 12 inches above the surface. While still at right angles, allow the drops to "sheet" off. If they do not come together and sheet off, continue boiling and test again.

Remove the jelly from heat, skim, and allow it to cool. Carefully ladle into sterilized jars. Clean the outside of each jar around the top with a hot cloth dipped in boiling water. When cool, seal with melted paraffin.

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Comments & Reviews

recipe Homemade Mango and Jalapeno Jelly
Julie Livermore, CA 06-01-2009
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Yummylicious!
Rated: 5 stars out of 5

This recipe sounded so good that i decided to make it. I'm glad i did everyone loves it! I wanted to make some changes to it... because i thought that the sugar content was way to high for me and have read that others have mentioned the pectin was to much. so here is what i changed and it turned out great. This made the jelly less sweet but kept the same great flavor. Try the change i think you will agree! I replaced : the 6 cups of sugar with only 1 1/2 C. sugar used 1 packet (3 oz.) of liq. fruit pectin instead of 2 packets i repaced the cider vinegar with "Apple" cider vinegar Read more
recipe Homemade Mango and Jalapeno Jelly
Cheryl Roswell, GA 08-01-2007
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Too Thick
Rated: 2 stars out of 5

I followed the directions exactly and the finished product was entirely too thick. I used 2 packets of liquid pectin (3 oz... each). I think it only needs 3 oz instead of 6 oz. Or, it needs to be boiled less. The taste is great and it is wonderful with cream cheese & crackers. It just needs to be thinner.Read more
recipe Homemade Mango and Jalapeno Jelly
Anonymous 08-22-2005
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BEST OF SHOW!
Rated: 5 stars out of 5

I won Best of Show for Food Preservation at my county fair a couple weeks ago using this recipe! It beat out over 150 other... entries in all categories of food preservation! The only part I hate about the recipe is having to peel the mango, but I got my husband to do that for me. Also, my county fair requires sealed jars, not paraffin. So, I used new lids and rings and preserved this recipe using a boiling water bath for 10 minutes.Read more
recipe Homemade Mango and Jalapeno Jelly
tony Alamo, CA 07-03-2005
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Excellent - love this stuff
Rated: 5 stars out of 5

Have made it several times as my friends always want to take some with them when they taste it. I serve it over cream cheese... with crackers...make a great appetizer.Read more
recipe Homemade Mango and Jalapeno Jelly
Christine Canyon Lake, TX 03-26-2005
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Over cooked
Rated: 1 stars out of 5

I followed this recipe to the letter. It was so over cooked that it was impossible to get out of the jars. It was almost to... the candy stage.Read more