Mango-Chili Jam

Recipe by Jellyqueen

From Sunset Magazine. If you don't want to can the jam, let it cool and spoon into containers. Cover and chill up to 3 weeks. To store longer, leave about 1 inch headspace in containers, cover airtight, and freeze.

Top Review by salzer

This was great! I made some changes though. I did a spicy jelly/jam marathon today and wanted to use some items I had leftover from the others. I used 1/2 cup jalapenos and 1/2 cup serranos but did not broil them (too lazy but I'm gussing it would add a great flavor). I also threw in a 1/3 cup chopped garlic. I tasted some warm left over in the pot after canning the rest and it was great.

Ingredients Nutrition


  1. Broil chilies on a small baking sheet 3 to 4 inches from heat, turning as needed, until chilies are charred and blistered all over, 10 to 12 minutes. Cool. Remove and discard skin, stems, and seeds. Coarsely chop chilies.
  2. In a 6- to 8-quart pan, combine mangoes, chilies, and lemon juice.
  3. Mix pectin with 1/4 cup sugar and stir into mangoes. Bring to a rolling boil over high heat – keep stirring. Add remaining 3 3/4 cups sugar and stir until mixture returns to rolling boil. Stir and boil exactly 1 minute longer. Remove from heat.
  4. Ladle into clean canning jars to within 1/8 inch of top. Wipe jar rims. Set clean, flat lids on top. Screw on bands. Invert jars for 5 minutes, and then turn upright. Let cool at least 24 hours. Check seals by pressing firmly on centers of the lids. If a lid pops back, it's not sealed; store it in refrigerator.**.
  5. **Modern preserving guidelines call for leaving 1/4" headspace in the jars and boiling water bathing for five minutes at sea level. Remove to a protected countertop to cool, undisturbed, for 24 hours. Do not invert the jars as it can affect the sealing compound's ability to form a tight seal to the edge of the jar.

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