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.
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- 1Broil 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.
- 2In a 6- to 8-quart pan, combine mangoes, chilies, and lemon juice.
- 3Mix 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.
- 4Ladle 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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Nutritional Facts for Mango-Chili Jam
Serving Size: 1 (2135 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 490.6
- Calories from Fat 5
- Total Fat 0.6 g
- Saturated Fat 0.1 g
- Cholesterol 0.0 mg
- Sodium 15.3 mg
- Total Carbohydrate 126.6 g
- Dietary Fiber 2.9 g
- Sugars 117.8 g
- Protein 1.2 g