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Sweet and Spicy Mango Jalapeño Jam Recipe

Mango and jalapeno jam strikes the perfect balance of sweet, heat, and zest, making you crave more of this jammy goodness. Our canning recipe will guide you through making and preserving this gourmet jam at home. To make our mango jalapeno jam we used simple ingredients like mango, bell peppers, jalapenos, sugar, apple cider vinegar, and pectin. Ready to be enjoyed in just one hour!
Prep Time10 minutes
Cook Time45 minutes
Course: Jam
Keyword: Mango jalapeno jam, mango jam for canning, mango jam with jalapeno, mango jam with pectin, recipe for mango jam, spicy mango jam, sweet and spicy mango jam

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.