Badass Mango Jalapeño Jam is legendary around Cowlick Cottage Farm. People have been known to steal jars right out of the pantry. Can you imagine? Who would do such a thing? Mango Jalapeño Jam brings out the badass in some people. It all starts with perfectly ripe mangoes and fresh jalapeños from the garden.
The mangoes are sweet and juicy. It takes great restraint not to eat them. Right now.
The hot, spicy jalapeños and apple cider vinegar give the jam a little kick. We all need a little kick every now and then.
The fusion of sweet and hot is what Mango Jalapeño Jam is all about. Simmering in the pot, its scent beckons. It awakens folks that are enjoying an afternoon nap. It’s a little flirtatious, this jam.
This is not a breakfast jam, unless you are really badass. Use it as a glaze on fish, chicken or pork. Spread it on grilled bread and top it with prosciutto, shaved Parmesan and arugula as appetizer. Or half, seed and stuff jalapenos, wrap them in bacon, grill them and slather with Mango Jalapeño Jam. You get the idea…
If you are new to canning, I recommend that you get a copy of the classic, Ball Blue Book of Preserving, or a similar book that will offer a good overview of the canning process, as well as lots of recipes. Preserving is a little intimidating at first, but as long as the instructions for sterilizing and processing are followed carefully, it is really a simple and very pleasurable activity for a weekend afternoon. The flavor and texture of homemade jams and preserves is unmatched by anything you buy commercially. Enjoy both the process and the compliments from the delicious results.
- 4-6 whole ripe mangoes, peeled and chopped (about 3 cups of crushed mango)
- 6 whole jalapeños, seeded and stemmed (wear latex gloves!)
- 1-½ cups apple cider vinegar
- ¼ cup fresh lemon juice
- 6-½ cups sugar
- 1-½ package powdered pectin
- ½ teaspoon butter (optional, it helps reduce foaming)
- Crush the mango with a potato masher–I just set the peeled and sliced fruit in a baking pan lined with parchment and mash away. Food process the jalapeños until fine. Add the cider vinegar and process again until smooth. In a large pot combine all ingredients except the pectin and simmer for 30 minutes while sipping a bourbon. Stir in the pectin and bring it to a full rolling boil. Boil hard for 1 minute. Remove from heat immediately. Skim foam and let cool. Carefully ladle into sterilized ½ pint jars, leaving ¼ inch headspace. Process in a boiling water canner for 10 minutes. Yields about 8 half pints.