Mango - Jalapeño Pepper Jelly Made With Gelling Sugar
Ready In: 55 mins
Serves: 15-20
Yields: 3 8 oz mason jars
Ingredients
- 500 g diced mangoes
- 1 bell pepper, seeded and diced (red or orange)
- 2 -3 jalapeno peppers, seeded and finely diced
- 100 ml apple cider vinegar
- 1 lime, juice of
- 250 g dr. oetker gelling sugar
Directions
- 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.
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