How To Make Mango Jalapeno Jam: An Easy Canning Recipe
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We recently made what we thought was the best sweet and spicy jam ever: red pepper jam. But guess what? Our new mango and jalapeno jam might be even better! Whether you serve it on cream cheese, goat cheese, brie, or use it with roast beef and turkey sandwiches, this jam will win your heart and taste buds! So, here’s the big question: are you team mango jalapeno jam all the way, or are you sticking with the classic red pepper? Maybe you’re considering both? No judgment here! Let us know in the comments which one steals your heart. We can’t wait to hear what you are making in your kitchen!
Ingredients and substitutions to use in our mango jalapeno jam canning recipe
There’s not a whole lot to substitute in this mango jalapeno jam recipe. For the best results, try to stick to the ingredients listed in our recipe.
- To begin with, we used yellow bell pepper because we wanted our jam to have the pretty bright yellow color of the mango. You can swap it for green or red bell pepper without much, if any, change in the jam’s taste.
- We used fibrous Mexican mangoes to make this spicy mango jam, but you can also use the Ataulfo cultivar if it’s more readily available where you live. For the best results, choose mangoes that aren’t overly ripe.
Yield:
The specified in this jam recipe quantity of ingredients should yield enough jam to fill six 8 oz. (250 ml.) mason jars. The final yield may vary based on your preferred level of jam doneness.
Sweet and Spicy Mango Jalapeño Jam Recipe
Ingredients
- 2 ½ lb. peeled cubed mango (1 kg 140 g.)
- 1/8 lb. jalapenos approximately 3 medium size jalapenos (58 g.)
- 1 ½ lb. yellow peppers approximately 2 large size peppers (684 g.)
- 1 ¼ cup apple cider vinegar (10 oz = 300 ml)
- 1 lb. sugar (450 g.)
- 1 ½ tbsp. pectin
Instructions
Prepare mango and peppers:
- Wash and peel the mangoes. Cube them into medium-sized chunks.
- Use a blender or food processor to purée the mangoes with half of the vinegar.
- Pick a heavy-bottomed pot for cooking this jam. Pour the pureed mango into a pot and set it aside.
- Wash the bell peppers, then remove the seeds and stems. Cut them into medium-sized pieces.
- Wash the jalapenos and remove their stems. If you prefer a spicier jam, keep the seeds and membranes. Otherwise, remove them. Cut the jalapenos into halves or quarters.
- Puree bell peppers and jalapenos in a blender with the remaining vinegar. Then, add the pureed pepper mixture to the mango-vinegar puree.
- Add ¾ of all the measured sugar and mix carefully with the mango jam mixture.
- Mix the remaining sugar and all of the pectin in a separate bowl. Keep it aside for later.
Cooking the mango jalapeno jam:
- Bring the mango jalapeno jam mixture to a boil over medium heat. Stir often to dissolve the sugar. Don’t worry about foam forming on top; it will disappear as the jam cooks.
- Once the jam mixture begins to boil, lower the heat to medium-low and continue cooking for 45 minutes.
- Gradually add the pectin-sugar mix to the cooking jam. Stir well until the sugar and pectin dissolve in the cooking jam.
- Increase the heat to medium and cook for 5 more minutes.
- Once the jam is ready, pour it into sterilized jars and process it according to your preferred canning method.
Choose your preferred canning method to preserve your jam
For those processing this preserve using water bath or steam canner, the processing time guidelines at various altitudes are as follows:
0 – 1,000 ft: 5 mins
1,001 – 6,000 ft: 10 mins
Altitudes Above 6,000 ft: 15 mins
Frequently asked questions
Is it possible to increase/decrease the batch size of this jam recipe?
Generally speaking, starting with a small preserve batch is a good move when you’re unsure about how much you’ll enjoy it. If you want to scale down the batch to make just one jar of this jam, decrease the ingredients by ¾ proportionately. If you love this jam and want to make a bigger batch of this recipe, simply increase the ingredients proportionally. Remember, you’ll also need a bigger pot to fit all ingredients. Cooking time might be a bit longer for a larger batch, especially if your pot isn’t big enough to keep the level of jam the same as before.
Can mango jalapeno jam go bad?
First thing to remember, like any food, any jam, including this, can go bad. When properly canned, mango jalapeno jam will keep for one to two years if stored away from the sunlight. Always check the jar seal and look for signs of mould, strange smell, or texture changes before eating. Most important, if you’re unsure about the jam’s safety or quality, it’s better to throw it out to avoid getting sick.
Is mango jalapeno jam spicy?
Mango jalapeno jam can be spicy or mild depending on how much jalapeno you use and whether you keep the seeds and membranes. Usually, jalapenos add a medium amount of spiciness to the jams, but the sweet mango helps balance it out. If, like us, you like your jams less spicy, the proportion of jalapenos we used in our recipe will be perfect for you. Additionally, you can make your jam less spicy if you remove the seeds and membranes from the jalapenos. If you want your jam spicier, then add more jalapeno and keep all seeds and membranes.
How to use mango jalapeno jam?
We would have been the first ones to say that mango jalapeno is not the jam you will likely find at the breakfast table. That was until a friend of ours told us that their family loves spreading it on a bagel with cream cheese and having it with their morning coffee. Who knew? So, if that’s how you want to use it, be our guest! Enjoy!
Be that as it may, these are the ways we like to use this jam:
- Use it alongside grilled meats such as chicken, pork, or fish. Simply smother it over your favourite protein for a jazzed-up dining experience.
- Mix it into marinades or sauces to add depth and sweetness to your dishes. We like to mix it with a bit of mayo and use it as a dipping sauce for cooked and breaded prawns. It is delicious.
- Serve it as an ultimate cheese jam on your cheese platters or charcuterie boards.
- Incorporate it into a dipping sauce for appetizers like spring rolls, dumplings, or chicken wings.
- Use it in your chicken, turkey or roast beef sandwich. Simply spread it over a slice of meat and use it with your favorite bread.
- Substitute your usual jam for this mango jalapeno jam in your thumbprint cookies. You’d be surprised how lovely these cookies taste.
