Mango-Chili Jam

Name: Mango-Chili Jam
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 170 grams to 10 fresh red or green jalapeño chilies; 177 milliliters lemon juice; 1 liters coarsely chopped peeled ripe mangoes; 50 grams package dry pectin for lower-sugar recipes; 946 milliliters sugar

Mango-Chili Jam might be just the condiment you are searching for. This recipe serves 8. One portion of this dish contains roughly 2g of protein, 1g of fat, and If you have jalapeño chilies, sugar, mangoes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a gluten free and vegan diet.

Instructions

Place chilies on a small baking sheet and broil 3 to 4 inches from heat, turning as needed, until chilies are charred and blistered all over, 10 to 12 minutes. Cool.

Ingredients you will need

Chili Pepper

Equipment you will use

Baking Sheet

Remove and discard skin, stems, and seeds. Coarsely chop chilies.

Ingredients you will need

Chili Pepper

Seeds

In a 6- to 8-quart pan, combine mangoes, chilies, and lemon juice.

Ingredients you will need

Lemon Juice

Chili Pepper

Mango

Equipment you will use

Frying Pan

Mix pectin with 1/4 cup sugar. Stir into mangoes. Stirring, bring to a rolling boil over high heat.

Ingredients you will need

Mango

Pectin

Sugar

Add remaining 3 3/4 cups sugar and stir until mixture returns to rolling boil. Stir and boil exactly 1 minute longer.

Ingredients you will need

Sugar

Remove from heat.

Ladle into clean canning jars to within 1/8 inch of top. Wipe jar rims. Set clean, flat lids on top. Screw on bands. Invert jars for 5 minutes, then turn upright.

Equipment you will use

Canning Jar