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Mango Chili Jam

Mango Chili Jam


3 cups ripe mangoes, peeled and crushed, about 5 or 6 whole
1/2 cup jalapenos, stemmed, seeded
1-1/2 cups apple cider vinegar
1/4 cup fresh lemon juice
6-1/2 cups sugar
6 tablespoons Ball RealFruit Classic Pectin
1/2 teaspoon unsalted butter

Cooking Instructions

In a large saucepot, using a potato masher, crush ripe mango flesh. In a food processor or chopper, add jalapeno peppers to the work bowl and pulse until minced. Add vinegar and puree. Add jalapeno mixture to mangos, and add lemon juice and sugar. Stir to combine. Heat over medium heat and simmer for 30 minutes, stirring often. Add pectin and stir to combine. Add butter and stir to combine. Raise the heat to high and bring mixture to a full rolling boil that cannot be stirred down, stirring constantly. Skim any foam that rises. Remove from heat and let cool.

Sterilize jars, lids and rings, if present, according to manufacturer's instructions. Prepare a water bath canner, according to manufacturer's instructions.

Carefully ladle mixture into sterilized 8, 1/2-pint jars, leaving 1/4-inch headspace. Process in a boiling water canner for 10 minutes, adjusting for altitude. Yields about 8, 1/2-pints.

Equipment List

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