Mango Jalapeño Pepper Jelly

5½ cups granulated sugar

1½ cups finely chopped red bell pepper ((1 large or 2 small))

1 cup finely chopped fresh mango (2 medium-size mangos(peeled and cored) )

½ cup finely chopped apple (½ medium size apple (cored))

2 medium-size jalapeno peppers (with the seeds, finely chopped)

1⅓ cups apple cider vinegar

½ teaspoon butter

2 tablespoons fresh lemon juice

3 ounces liquid pectin (1 packet - I use Certo)

Combine the sugar, chopped bell pepper, mango, apple, jalapeño peppers, vinegar and butter in a large, heavy pot. Stir to combine.
Bring the mixture to a boil and boil for 10 minutes, stirring frequently. Towards the end of the 10 minutes, take a spoonful and allow jam to cool a bit. Taste and add additional jalapeño if you desire more heat.
Add the fresh lemon juice and pectin and return to a vigorous boil. Boil for 1 minute, stirring continuously.
Remove from heat and ladle into clean jars.
Cover jars and allow to sit for 24 hours at room temperature. Setting will occur as the jam cools and sits. After 24 hours refrigerate or freeze.
If using the hot water canning method proceed with this after step 4 above but your jars need to be sterilized.

Course🧅Condiment

Diets🌱Vegan🌾Gluten-free...

CategoryJelly

Cuisine🇺🇸American

Occasions📆EverydayGifts

Season🔁Year-round

DifficultyMedium ⏰ 45m