Mango and Jalapeno Jelly

Recipe by Sharon123
READY IN: 1hr 5mins


  • 3
    cups ripe mangoes, diced small
  • 6
    jalapenos, diced small
  • 1 12
  • 6 12
    cups sugar
  • 1
    (6 ounce) bottle liquid pectin


  • Boil 5 clean jelly jars while making the jelly.
  • Combine all ingredients except the pectin in a large saucepan and boil for 30 minutes.
  • Allow to cool for ten minutes.
  • Stir in pectin and boil for 10 minutes or until jelled.
  • To test, dip a metal spoon in at right angles to the surface of the jelly and lift it about 12 inches above the surface.
  • While still at right angles, allow the drops to"sheet" off.
  • If they do not come together and sheet off, continue boiling and test again.
  • Remove the jelly from heat, skim, and allow it to cool.
  • Carefully ladle into hot sterilized jars.
  • Clean the outside of each jar around the top with a hot cloth dipped in boiling water.
  • Seal with sterilized lids.
  • Enjoy!