Ingredients for Mango Chili Jam
- Fresh Jalapeno Chilies
- 4 cups diced ripe mangoes (about 2 large mangoes)
- Lemon Juice
- Dry Pectin
- 1 ½ cups granulated sugar
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How to Make Mango Chili Jam
- Combine mangoes, chili peppers, sugar, lime juice, and ginger in a large saucepan.
- Bring mixture to a boil over medium-high heat, stirring constantly.
- Reduce heat to medium-low and simmer for 45-60 minutes, or until the jam has thickened to your desired consistency. Stir frequently to prevent sticking.
- Remove from heat and stir in salt.
- If canning, follow your preferred water bath canning method, leaving about 1 inch headspace in jars. If not canning, let the jam cool completely.
- Spoon the jam into sterilized jars or containers.
- If canning, process according to your canning instructions. If not canning, cover tightly and refrigerate for up to 3 weeks. For longer storage (up to 3 months), leave about 1 inch headspace in airtight containers and freeze.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
471g
Fat
0g
Carbs
42g
