Sunday, July 24, 2016
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.
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
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