Mango Jalapeno Jam

This recipe came from Ball.  My little jalapeno plant that traveled home with us is still producing lots  of jalapeno's! The plant is over a year old and I hope it's still alive when we leave NY.

Ingredients:

1/2 cup sugar 

5 tablespoon instant pectin

 2 cups diced crushed mango

2 green jalapeno peppers, seeded and finely diced

 1 red jalapeno pepper seeded and finely diced 




Directions:

Add sugar and instant pectin in a bowl and stir until well blended. Add the chopped mango's and peppers, stir for 3 minutes.



Pour jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.





 TIP When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.

Featured August 4, 2016 on My Two Favorite Things