Ingredients Jump to Instructions ↓

  1. 3 cups 438g / 15oz Small-diced ripe mango

  2. 6 Jalapeños - diced small

  3. 1 1/2 cups 355ml Cider vinegar

  4. 6 1/2 cups 1287g / 45oz Sugar

  5. 1 Liquid pectin - (6 oz)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Boil 5 clean jelly jars in at least one inch of water 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 sterilized jars. Clean the outside of each jar around the top with a hot cloth dipped in boiling water. When cool, seal with melted paraffin. This recipe yields 4 small jars.


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