Zutaten für Mango And Jalapeno Jelly
- 6 cups mango puree (from about 6-8 large mangoes)
- 1/2 cup finely diced jalapenos (about 4-6 large jalapenos)
- 1/2 cup cider vinegar
- 5 cups sugar
- 1 (6 ounce) pouch liquid pectin
- 1/4 cup lemon juice
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Zubereitung von Mango And Jalapeno Jelly
- Combine mango puree, jalapeños, sugar, vinegar, and lemon juice in a large, heavy-bottomed saucepan.
- Bring the mixture to a rolling boil over high heat, stirring constantly.
- Stir in the liquid pectin and return to a rolling boil, stirring constantly for 1 minute.
- Remove from heat and skim off any foam that forms on the surface.
- Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean, place lids and rings on the jars, and process in a boiling water bath for 10 minutes.
- Remove jars from the water bath and let cool completely. You should hear a ‘pop’ sound as the jars seal.
- Check to ensure that all jars have sealed properly. Store in a cool, dark place.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
1369g
Fat
0g
Carbs
115g
Recipe Tags (Choose a tag and find related recipes!)
Weeknight Time To Make Course Main Ingredient Cuisine Preparation North American Low Protein Healthy 5 Ingredients Or Less Jellies Canning Condiments Etc Fruit Mexican Easy Low Fat Dietary Low Sodium Low Cholesterol Low Saturated Fat Healthy 2 Low In Something Tropical Fruit Mango Number Of Servings Technique 4 Hours Or Less
