Mango-Chili Jam

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.

• Ready In: 1 hr
• Yields: 8 cups

Ingredients

• 8  fresh jalapeno chilies (6 to 9 oz.)
• 6  cups  coarsely chopped peeled ripe mangoes
• 3⁄4 cup lemon juice
• 1 (1 3/4ounce) package  dry pectin, for lower-sugar recipes
• 4  cups sugar

Directions

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.