Mango Chili Jam Recipes
MANGO JAM
Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
Provided by RADHIKA GHATAGE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 24
Number Of Ingredients 4
Steps:
- Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
- Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
- Pour cooked jam into sterilized jars and seal according to canning directions.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 1 mg, Sugar 18.1 g
MANGO-CHILI JAM
From Sunset Magazine. If you don't want to can the jam, let it cool and spoon into containers. Cover and chill up to 3 weeks. To store longer, leave about 1 inch headspace in containers, cover airtight, and freeze.
Provided by Jellyqueen
Categories Mango
Time 1h
Yield 8 cups
Number Of Ingredients 5
Steps:
- Broil chilies on a small baking sheet 3 to 4 inches from heat, turning as needed, until chilies are charred and blistered all over, 10 to 12 minutes. Cool. Remove and discard skin, stems, and seeds. Coarsely chop chilies.
- In a 6- to 8-quart pan, combine mangoes, chilies, and lemon juice.
- Mix pectin with 1/4 cup sugar and stir into mangoes. Bring to a rolling boil over high heat - keep stirring. Add remaining 3 3/4 cups sugar and stir until mixture returns to rolling boil. Stir and boil exactly 1 minute longer. Remove from heat.
- Ladle into clean canning jars to within 1/8 inch of top. Wipe jar rims. Set clean, flat lids on top. Screw on bands. Invert jars for 5 minutes, and then turn upright. Let cool at least 24 hours. Check seals by pressing firmly on centers of the lids. If a lid pops back, it's not sealed; store it in refrigerator.**.
- **Modern preserving guidelines call for leaving 1/4" headspace in the jars and boiling water bathing for five minutes at sea level. Remove to a protected countertop to cool, undisturbed, for 24 hours. Do not invert the jars as it can affect the sealing compound's ability to form a tight seal to the edge of the jar.
MANGO JAM
Make and share this Mango Jam recipe from Food.com.
Provided by dicentra
Categories Mango
Time 20m
Yield 3 pints
Number Of Ingredients 4
Steps:
- Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or run through a food processor or blender try NOT to puree, you want some whole pieces.
- In a 10 qt pan, mix fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down.
- Still stirring, add sugar. Return to a boil that cannot be stirred down, then boil for exactly 2 minutes.
- Remove from heat; skim off foam. Ladle hot jam into prepared half pint jars leaving a 1/4" headspace.
- Wipe rims clean. Place lids on jars and firmly screw on rings.
- Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 1696.1, Fat 0.6, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 439.1, Fiber 4, Sugar 432.7, Protein 1.2
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