Badass Mango Jalapeño Jam is legendary around Cowlick Cottage Farm. People have been known to steal jars right out of the pantry. Can you imagine? Who would do such a thing? Mango Jalapeño Jam brings out the badass in some people. It all starts with perfectly ripe mangoes and fresh jalapeños from the garden.
The mangoes are sweet and juicy. It takes great restraint not to eat them. Right now.
The hot, spicy jalapeños and apple cider vinegar give the jam a little kick. We all need a little kick every now and then.
The fusion of sweet and hot is what Mango Jalapeño Jam is all about. Simmering in the pot, its scent beckons. It awakens folks that are enjoying an afternoon nap. It’s a little flirtatious, this jam.
This is not a breakfast jam, unless you are really badass. Use it as a glaze on fish, chicken or pork. Spread it on grilled bread and top it with prosciutto, shaved Parmesan and arugula as appetizer. Or half, seed and stuff jalapenos, wrap them in bacon, grill them and slather with Mango Jalapeño Jam. You get the idea…
If you are new to canning, I recommend that you get a copy of the classic, Ball Blue Book of Preserving, or a similar book that will offer a good overview of the canning process, as well as lots of recipes. Preserving is a little intimidating at first, but as long as the instructions for sterilizing and processing are followed carefully, it is really a simple and very pleasurable activity for a weekend afternoon. The flavor and texture of homemade jams and preserves is unmatched by anything you buy commercially. Enjoy both the process and the compliments from the delicious results.
Badass Mango Jalapeño Jam
Ingredients
- 4-6 whole ripe mangoes peeled and chopped (about 3 cups of crushed mango)
- 6 whole jalapeños seeded and stemmed (wear latex gloves!)
- 1-½ cups apple cider vinegar
- ¼ cup fresh lemon juice
- 6-½ cups sugar
- 1-½ package powdered pectin
- ½ teaspoon butter optional, it helps reduce foaming
Instructions
- Crush the mango with a potato masher–I just set the peeled and sliced fruit in a baking pan lined with parchment and mash away. Food process the jalapeños until fine. Add the cider vinegar and process again until smooth. In a large pot combine all ingredients except the pectin and simmer for 30 minutes while sipping a bourbon. Stir in the pectin and bring it to a full rolling boil. Boil hard for 1 minute. Remove from heat immediately. Skim foam and let cool. Carefully ladle into sterilized ½ pint jars, leaving 1/4 inch headspace. Process in a boiling water canner for 10 minutes. Yields about 8 half pints.
Comments
20 responses to “Badass Mango Jalapeño Jam”
Made this last night, it’s definitely a great recipe! However I feel like the amount of vinegar should be cut in half, and I feel that 30 minutes of simmering is a bit much as I tried a spoonful at the 15 minute mark and it tasted better than it did at the 30 mark (took on less of a 50/50 mango/pepper flavor and more of a sugary pepper flavor, mango lost a lot of flavor being cooked that long). All in all a great starter recipe that is open for interpretation!
Can I use liquid pectin in this Badass Mango Jalapeno Jam?
Question, why does it need to cool before you put in jars and the water bath? Is it ok to put it directly in the jar and then canning process?
I made two batches last year – and didn’t have enough. It was a hit for gifts. The second batch I added a couple of serrano peppers in addition to the jalapenos.
Aloha Cowlick Cottage Farm,
I have a produce farm and run a farmers market that is more value added and gallery art than a typical produce market.
I saw your recipe and decided to try it out, it’s mango season and this year is abundant! The jam is a great seller, for both hot and savory crowds…I switched it up to use pomona pectin and honey… yum! I do give your farm credit for the recipe and I would haven’t tried it, but the name was so much fun… a winner!
Mahalo Gail Smith
This is my go-to canning recipe. I can preserves out of all the fruit left over at my elementary school from lunches(the kiddos tend to avoid certain fruits, but I’m not complaining!) and I just “buttered” 15lbs of apples, and had leftover supplies for some mango jalapeno jam. I tend to seed all of the peppers, but always found that too mild so I kept the seeds in and tripled the recipe today. It definitely has a kick now! I only tasted the hot remnants, so I think when it is cooled to room temp and/or refrigerated, it will be perfect for my friends and family’s palates. Thanks so much for this recipe. I always love reading through the whole description and pulling out my whiskey to follow it to the T! What a fabulous excuse for drinking in the daytime!
I am making this today, it’s a rainy cool day in Colorado, perfect canning day! I can’t wait to serve this over a block of cream cheese with crackers during football games. I will let you know what the fam thinks.
My mangos are VERY sweet. 6 cups of sugar seems excessive for as sweet as mine are. I cut this to 3 cups. We’ll see how it turns out. I will report back.
Please do!
I saw your recipe on pinterest and couldn’t wait to try it out. It wasn’t difficult at all, and my tasters like it. I eliminated the bourbon drinking and substituted iced tea. Maybe that’s why it was less spicy than I thought it would be. Thanks!
Hi Mary! Your note tickled me! Of course it will turn out just fine if you don’t sip bourbon. At least I think so! The jam really isn’t too spicy if you follow the instructions, but you can always make it more spicy next time by leaving some of the seeds in. I hope you and your tasters enjoy it!
A couple questions:
I don’t drink bourbon, will it still turn out if I drink an iced tea?
I bought jars of pectin, how many tablespoons will I need? (Or should I use a 3oz liquid?)
C–I just bought both books entitled: The River Cottage Preserves Handbook and The Blue Chair Jam Cookbook (from Amazon). Both are knock out gorgeous, well written, and full of lovely recipes. Great reads even if you never make one recipe, although I am very tempted while fruit is in season. Diane 😉
Diane, I love the River Cottage cookbooks. Beautiful food and much to learn! Thanks for the recommendations.
Beautiful recipe Carolyn! I will try. I make a ripe mango chutney with habanero which is quite tasty too.
Hope that grandbaby is doing great!
Hi Diane!
That salsa sounds really delicious! Little Ayla is doing great. She’s just busy growing! Thanks for checking on her. <3
Living in South Florida I am lucky enough to have a mango tree! I eat so many and bring them to work for mango festivals. Your recipe sounds amazing, thank you for sharing.
Hi Robert, How lucky are you to have a mango tree? I think we can grow them here, too. It might just be my next tree investment. 🙂
I am so going to make this! thanks for the recipe!
Yay! Let me know how you like it. It’s pretty much no-fail, as long as you follow the instructions!