Mango Jalapeno Jelly

Lisa Mersereau


Some like it hot!!! I like it spicy. This Jelly is not wimpy!! It's got a sweet heat. I use it on crostini's with cream cheese and topped with shrimp. It is wonderful to use as a sauce for chicken or turkey wraps. We use it as a topper for baked Tilapia and as a marinade for Chicken. It has so many uses. My boys like to dip fresh sliced apples in it. Spice things up a bit!!

★★★★★ 1 vote
aprox 7 pint jars
30 Min
45 Min


3 c
mango's diced (i use the fresh mango spears found in the produce department at the supermarket)
10 medium
fresh jalapeno's
2 c
apple cider vinegar
6 c
1 pkg
6 oz or both pouches of liquid pectin


1Sterilize and prepare pint canning jars and lids as directed.
2Cut stems off of Jalapeno's. (Be sure to wear plastic gloves.) Cut the Jalapeno's in thirds or quarters. Put cut up Jalapeno's in food processor or blender. Add Mango's and blend until pureed.
3In a heavy 6 quart pan add 6 cups sugar and 2 cups apple cider vinegar. Stir over med heat until sugar is dissolved.
4Once sugar is dissolved add Mango Pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes.
5Turn off heat and let cool for ten minutes.
6Add 6oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.
7Ladle into jars. I use the hot water bath process. Some people just put the lids turn the jars upside down and the lids seal either way.
8It takes about 24 hours for the jelly to finish thickening.
9Enjoy as a snack with Bagels and Cream cheese. Iuse the jelly to make crostini appetizers and I use it for cooking.