MANGO HABANERO JAM
Steps:
- Peel the mangoes with a sharp paring knife, then remove the stones and cut the flesh into cubes.
- Place the cubed mango and all of the other ingredients into a heavy bottom saucepan (or a jam pan if you have one.)
- Simmer for 30 minutes, then allow the jam to cool for 20 minutes.
- Transfer the jam into a small tub or jar. Serve immediately.
Nutrition Facts : Calories 65 kcal, Carbohydrate 17 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
MANGO HABANERO JAM
A small batch recipe for Mango Habanero Jam that's sweet followed by some definite heat! Great to gift!
Provided by Sheryl
Categories Condiment
Time 30m
Number Of Ingredients 5
Steps:
- Fill the water bath canner with water on a separate stove burner to prepare the jam for the water bath.
- Wash the canning jars. Place the canning jars, lids and bands in the oven at 200 degrees F to sterilize while you are making the jam (it helps to have them all in an 13x9 dish to keep them all together).
- Place the peeled, chopped mangos and the peppers, seeds removed, and place in your blender. Pulse until the mangos and peppers are well chopped/broken down.
- Add the mangos, peppers,, sugar, pectin, and lemon juice to your deep stock pot. Give it a stir to combine.
- Crank the heat to high and bring the mixture to a rolling boil. Stir frequently, until the mixture reaches 220 degrees F. Once the mixture reaches 220 degrees F, continue to boil for 4-5 minutes.
- Carefully remove the pot from the stove.
- Remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
- Placed filled jars in a hot water bath, ensuring that they are covered by 2 inches of water. Place lid on water bath canner, and bring water to a steady boil.
- Process the jars for 10 minutes (half pint), adjusting for altitude. Boil 10 minutes at altitudes of 1,000 feet or less. Boil one additional minute for every 1,000 feet elevation.
- Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool.
- Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Store jars in a cool place for up to 1 year.
PINEAPPLE MANGO HABANERO JAM
I've always been a big fan of tropical flavors married to the fruity heat of habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat. Store in a cool, dark area.
Provided by TheSlyBear
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 8h57m
Yield 64
Number Of Ingredients 6
Steps:
- Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
- Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
- Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
- Ladle hot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
Nutrition Facts : Calories 59.5 calories, Carbohydrate 15.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 14.8 g
PINEAPPLE MANGO BANANA HABANERO JAM
You can adjust the heat by keeping more or fewer habanero halves. I found two halves to be just spicy enough for me, one or two more still would've been OK. I didn't think gloves would be necessary for handling the habaneros, but I wholeheartedly recommend them now!
Provided by Not.a.prayer.in.KS
Categories Low Protein
Time 45m
Yield 5 pints
Number Of Ingredients 8
Steps:
- Cut all of the fruits as directed, and place the mango and banana in a blender with 1/4 cup water to blend.
- Mix the blended mango and banana and the pineapple chunks in a pot and mash with a potato masher.
- Set the pot on medium heat, adding freshly squeezed lime juice from two limes.
- Bring the pot to a slow boil and add the sugar and pectin.
- Once boiling, add the habanero halves and allow to boil for another 3-5 minutes.
- Discard 5 of the habaneros (10 halves in total), and mince the remaining habanero (i.e. two halves) and add back to the mixture.
- Ladle the jam into sterilized canning jars (leaving 1/4 inch head room) and boil for 10+ minutes depending on altitude and jar size.
- Allow to cool on a wire rack.
Nutrition Facts : Calories 1196.7, Fat 1.4, SaturatedFat 0.3, Sodium 12.2, Carbohydrate 307.9, Fiber 8.5, Sugar 292, Protein 4.2
BEAR'S PINEAPPLE MANGO HABANERO JAM
I've always been a big fan of tropical flavors married to the fruity heat of Habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat.
Provided by TheSlyBear
Categories Breakfast
Time 25m
Yield 6 half-pint jars
Number Of Ingredients 6
Steps:
- Fruit can be either fresh or frozen. Frozen actually seems to work best.
- Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher.
- Add the sugar and stir until dissolved.
- Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning.
- Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
- Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
- Process jars in hot water bath for 10 minutes.
PINEAPPLE MANGO HABANERO JAM
Categories Fruit
Number Of Ingredients 6
Steps:
- 1. Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher. 2. Add the sugar and stir until dissolved. 3. Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning. 4. Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam. 5. Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room. 6. Process jars in hot water bath for 10 minutes.
SWEET AND KICKIN' MANGO-HABANERO HOT SAUCE
A complex fruity hot sauce highlighting the superb pairing of the Caribbean habanero alongside the wonderful succulent flavors of the mango. This recipe is not for the faint at heart; it has a very sweet beginning with a kick at the end. This golden sauce is delectable.
Provided by DBWood
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Wing Sauce Recipes
Time 45m
Yield 128
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes.
- Combine the onion, mangoes, peach, honey, habanero peppers, and mustard in a food processor. Process until smooth; mix in salt, paprika, white pepper, cumin, and allspice. Add brown sugar; continue to process until well combined.
- Pour mango-habanero mixture into a large saucepan. Bring to a boil. Add white vinegar and apple cider vinegar, stirring frequently until thoroughly combined. Boil until thickened, 10 to 12 minutes. Pour sauce into jars or containers.
Nutrition Facts : Calories 13.3 calories, Carbohydrate 2.8 g, Fat 0.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 142.4 mg, Sugar 2.4 g
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