пятница, 29 июля 2016 г.

Mango Jalapeño Jam

Mango Jalapeño Jam

Mango Jalapeño Jam

I LOVE this jam. I have a mango tree, so have tried many mango recipes. This jam is my fave so far. But, forgive me, as a long-time jelly-maker I made changes for my taste (as I went along sampling). I like heat, & I tasted my raw jalapeno’s first & found that although they were beautiful, they were not very hot. So I added an extra jalapeno, some seeds AND a habanero. The jam tingles my tongue mildly; is not insanely hot. Sample your peppers! Also, I cut the sugar to 4 C (most jams are too sweet for me; it’s me). Because I cut the sugar, I had to add more pectin to make it gel (ended up with 11 TBSP). The jar I saved for me is in the refrig & nicely jelled. I left the pepper in very fine pieces. I could eat this right out of the jar it’s so good!

This. Is. AWESOME!!! Make sure to give yourself a good hour…as it took me a quite bit longer than 10 minutes to peel, cut & chop everything. Then the hot water bath alone could take up to 20 minutes while the water heats up to boiling and then actually boiling it for 10 minutes, not to mention it takes multiple batches since I could only fit 7 in my caner. But taste wise and consistency…it is the perfect combination of sweet/spicy. Mine was not too hot by any means (could even be a little hotter, next time I will ad a few more peppers)!

I made this jam today and am very disappointed. The only thing I can taste is the apple cider vinegar. I hope to be able to use it as a marinade for chicken or pork.

This is a friend of mine’s FAVORITE thing to eat with cream cheese and wheat thins. I can’t wait to make it!!!

I made this recipe over the weekend with fresh picked mangoes and jalapenos. It set up nicely, and we will enjoy its deliciousness when the cooler weather comes. If it lasts that long….

5 gloves !! My review is above. Oops…forgot the glove rating


With a potato masher or your clean hands crush mango. Food process jalapeños until fine add cider vinegar and process until smooth. In a large pot combine all ingredients except pectin and simmer for 30 minutes. Stir in pectin bring to a full rolling boil. Boil hard for 1 minute. Remove from heat immediately. Skim foam. Carefully ladle into sterilized ½ pint jars. Process in a boiling water canner for 10 minutes.

visti me at http://www.BertsCannery.com

Original article and pictures take http://tastykitchen.com/recipes/canning/mango-jalapeno-jam site

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