Mango Jalapeño Pepper Jelly Made With Gelling Sugar Recipes

SURE.JELL JALAPEñO JELLY

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Place peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place u

STRAWBERRY, MANGO, JALAPEñO PEPPER JELLY

Steps:

• 1. Put mango, peppers, strawberries and vinegar in a blender and blend well. Pour into a large casserole type sauce pan. Add the sugar and sure jell. Cook 10 minutes after it comes to a boil.
• 2. Have prepared jelly jars hot and ready. Also have boiling water ready for a boiling water bath.
• 3. Take jelly off the stove and skim off foam. Let cool 2 minutes and put into jelly jars and seal. put the jars in the boiling water bath and after it comes to a boil time it for 15 minutes and take out. Causion very hot. Use canning tongs. Set a side to cool. check seals after they are completely cool.

MANGO JALAPENO JELLY

Steps:

• 1. Sterilize and prepare pint canning jars and lids as directed.
• 2. Cut stems off of Jalapeno's. (Be sure to wear plastic gloves.) Cut the Jalapeno's in thirds or quarters. Put cut up Jalapeno's in food processor or blender. Add Mango's and blend until pureed.
• 3. In a heavy 6 quart pan add 6 cups sugar and 2 cups apple cider vinegar. Stir over med heat until sugar is dissolved.
• 4. Once sugar is dissolved add Mango Pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes.
• 5. Turn off heat and let cool for ten minutes.
• 6. Add 6oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.
• 7. Ladle into jars. I use the hot water bath process. Some people just put the lids turn the jars upside down and the lids seal either way.
• 8. It takes about 24 hours for the jelly to finish thickening.
• 9. Enjoy as a snack with Bagels and Cream cheese. Iuse the jelly to make crostini appetizers and I use it for cooking.

MANGO AND JALAPENO JELLY

Steps:

• Boil 5 clean jelly jars while making the jelly.
• Combine all ingredients except the pectin in a large saucepan and boil for 30 minutes.
• Allow to cool for ten minutes.
• Stir in pectin and boil for 10 minutes or until jelled.
• To test, dip a metal spoon in at right angles to the surface of the jelly and lift it about 12 inches above the surface.
• While still at right angles, allow the drops to"sheet" off.
• If they do not come together and sheet off, continue boiling and test again.
• Remove the jelly from heat, skim, and allow it to cool.
• Carefully ladle into hot sterilized jars.
• Clean the outside of each jar around the top with a hot cloth dipped in boiling water.
• Seal with sterilized lids.
• Enjoy!

MANGO - JALAPEñO PEPPER JELLY MADE WITH GELLING SUGAR

Steps:

• In a pot of almost boiling water, sterilize 3 or 4 8oz mason jars as well as the lids and rings.
• In a heavy pot or dutch oven, place the diced mango, peppers, chilis and sugar, add the vinegar and lime juice and bring to a boil. Simmer for 10 - 15 minutes, stirring often.
• Remove from heat, skim off foam. Carefully ladle hot mixture into jars. Remove air bubbles with a non metal utensil, wipe the rims with a clean, damp towel, adjust lids.
• Turn the jars around an let stand on their heads for 5 minutes, turn right side up again and let cool off. Gelling will occur within 2-3 days.
• This recipe can easily be doubled.

JALAPENO-MANGO SALSA

Steps:

• Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

JALAPENO PEPPER JELLY

Steps:

• In a large saucepan, combine sugar, apples, vinegar, green pepper, jalapenos and water. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Strain mixture and return to pan. Stir in food coloring. Bring to a full rolling boil over high heat, stirring constantly. Stir in pectin. Continue to boil 1 minute, stirring constantly. , Remove from heat; skim off foam. Ladle hot mixture into five hot half-pint jars, leaving 1/4-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool. Serve with cream cheese on crackers.

30 MINUTES TO HOMEMADE SURE.JELL MANGO FREEZER JAM

Steps:

• Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit mangos. Mash fruit. Measure exactly 3 cups prepared fruit into large bowl. Add lemon juice and sugar; mix well. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)