Spicy Mango Jam
Easy, homemade jam with sweet mangoes and spicy serrano peppers. Perfect for spreading, baking and gift giving
Ingredients
- 5 serrano chillies
- 1125g mango flesh, approx 4 mangoesf - half ripe, half semi ripe.
- 600g sugar
- 200ml water
- 2 limes, juice
- 2 lemons, juice
Instructions
- Pierce the skin of your peppers and grill/broil under a medium high heat for 10-15 minutes, until blistered and charred. Remove from grill and cool slightly. Remove skin and roughly chop up flesh.
- Cut up mangoes into medium chunks. Put the mangoes and chili (including seeds) in the maslin, along with the sugar, water and lime and lemon juice.
- Bring the mixture to a boil and boil for 10 minutes. Reduce to a simmer. Simmer for 1-2 hours, until mango is soft and the mixture has reached a temperature of 105C/220F. Remove from heat.
- Using a funnel, pour the jam into your sterilised jams while it's still hot. Seal and leave to cool for 24 hours.
- Label and store in a cool, dark place for up to 3 months. Jam will last longer if you use a canning method.
Notes
- You can sterilise your jars by washing with warm soapy water and rinsing clean. Then dry in an oven heated to 160C/320F for 15-20 minutes. Add the hot jam to the jars while they're still hot from the oven to avoid breakages.
- The lids can be sterilised by boiling in water for 10 minutes. If you have kilner jars with rubber seals, remove those and add to the water once the heat has been turned off.
- Recipe can be doubled as needed. Serrano peppers can be subbed for jalapenos
- The lemon juice is added so no pectin is needed.
Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/spicy-mango-jam/