Prep 30 mins
Cook 25 mins
In Austria and other European countries, pectin is not widely available, mostly only to the restaurant trade. But what they do have is "Gelling Sugar", canning sugar that has pre - measured pectin included. It is a foolproof, easy way to make jams and jellies, even for beginners! Look for a ratio of 2 to 1, meaning 2 parts fruit or juice is necessary to one part sugar. In my area, gelling sugar is made by Dr. Oetker and is available at a German Deli. I have adapted a combination of several recipes to this method. This jelly is wonderful over baked brie, chicken or salmon, the uses are unlimited! This recipe make 3 8oz (250ml) jars.
- 1.10 lb diced mangoes
- 1 bell pepper, seeded and diced (red or orange)
- 2 -3 jalapeno peppers, seeded and finely diced
- 1⁄2 cup apple cider vinegar
- 1 lime, juice of
- 0.55 lb dr. oetker gelling sugar
- In a pot of almost boiling water, sterilize 3 or 4 8oz mason jars as well as the lids and rings.
- In a heavy pot or dutch oven, place the diced mango, peppers, chilis and sugar, add the vinegar and lime juice and bring to a boil. Simmer for 10 - 15 minutes, stirring often.
- Remove from heat, skim off foam. Carefully ladle hot mixture into jars. Remove air bubbles with a non metal utensil, wipe the rims with a clean, damp towel, adjust lids.
- Turn the jars around an let stand on their heads for 5 minutes, turn right side up again and let cool off. Gelling will occur within 2-3 days.
- This recipe can easily be doubled.