Mango Jalapeno Jam
A tropical fruit preserve combining ripe mango and pineapple with bright lemon acidity and a measured touch of red chili heat. Optional pectin may be included for a firmer, more traditional jam consistency.
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Ingredients
- 1 tablespoon freshly squeezed lemon juice
- 2 teaspoons finely minced red chili adjusted to preferred heat level
- 1 medium pineapple peeled and trimmed, with the core removed and flesh chopped into small pieces
- 1 teaspoon pectin optional, for additional thickening
- 2 cups white granulated sugar
- 2 fully ripened mangoes cut into a fine dice
Instructions
- Place the finely diced mangoes and small pineapple pieces in a large pot. Cook over medium heat, stirring from time to time, until the fruit begins to soften, break apart, and release its natural juices.
- Pour the granulated sugar into the softened fruit. Stir continuously until the sugar has completely dissolved into the released juices, creating the sweet liquid base of the jam.
- Bring the fruit-and-sugar mixture to a boil. Lower the heat afterward and maintain a steady simmer, stirring occasionally so the mixture does not catch on the bottom of the pot. Continue cooking until the jam becomes noticeably thicker and the fruit flavors are concentrated.
- Once the mixture has thickened, stir in the fresh lemon juice and minced red chili. Mix thoroughly so the chili is distributed evenly throughout the preserve. Adjust the quantity of chili according to the desired level of heat.
- For a thicker, more conventional jam consistency, stir in the optional pectin. Continue simmering for an additional 10 minutes so the pectin can activate and further set the mixture.
- Spoon a small quantity of jam onto a cold spoon and leave it for approximately one minute. If the jam gels, remove the pot from the heat and allow the mixture to cool slightly.
- Transfer the warm jam into sterilized jars, seal them securely, and keep them in a cool, dark location.
Notes
The amount of minced red chili may be increased or reduced according to personal heat preference.
Pectin is optional and is intended only to create a firmer finished texture.
For fuller flavor development, allow the sealed jam to rest for one to two days before serving.
Pectin is optional and is intended only to create a firmer finished texture.
For fuller flavor development, allow the sealed jam to rest for one to two days before serving.