Mango Jalapeno Jam Recipes

Steps:

• Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

Steps:

• place chiles, manoes and lemon juice in a pot.
• Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
• Bring to a full boil, one that cannot be stirred down, stirring occasionally.
• Add the rest of the sugar and return to boil for one more minute.
• Remove from heat. Remove any foam.
• Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.

Steps:

• Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
• Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
• Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
• Ladle hot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Steps:

• Boil 5 clean jelly jars 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 hot sterilized jars.
• Clean the outside of each jar around the top with a hot cloth dipped in boiling water.
• Seal with sterilized lids.
• Enjoy!

Steps:

• Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
• Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
• Pour cooked jam into sterilized jars and seal according to canning directions.