This Mango Habañero Jam, made with fresh mangos and papaya nectar, has a nice little kick and tastes great drizzled on top of a cracker spread with cream cheese. If you don’t like a lot of heat, tone it down a bit by removing the seeds.
The first time I tasted this jam was when I participated in Steph Chows’ 2nd Annual Jam Exchange.
I should probably mention that I’m a bit of a wimp when it comes to foods that include a lot of heat. I prefer to taste the flavors in food, so if all I can taste is the heat, it’s not my favorite experience.
When my jam exchange partner, Beth from The Seventh Level of Boredom asked if I liked hot stuff (as in peppers), I told her not usually, but go ahead and send it because my sons would probably enjoy it.
One of the jams Beth sent me was her version of this Mango Habañero Jam. Turns out, I loved it! I practically ate the whole jar myself, although I did manage to leave some for my sons to try.
The jam has a bit of a kick, but it’s not too hot, even for me. It tasted so good, I got addicted to it.
Then, it was all gone…
So, when I saw mangoes in the market the other day, I decided it was time to make some of this jam for myself. It makes 6-8 jars, so there is plenty to share.
Everyone I’ve mentioned it to so far has wanted to try it, so I don’t think I’ll have any problems finding taste testers. What I may have trouble doing is keeping some for myself.
You might enjoy these other jam recipes
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Mango Habañero Jam
- Total Time: 10 minutes
- Yield: 6–8 (1/2 pint) Jars 1x
Description
My favorite way to enjoy this jam is to spread cream cheese on a cracker and drizzle the jam over top.
Ingredients
- 6–8 whole habañeros (I removed the stems and most of the seeds)
- 1 cup cider vinegar *See notes*
- 1 cup peeled and chopped mangoes (about 2 fresh mangoes)
- 1/2 cup Papaya nectar
- 1/2 cup fresh orange juice
- 6 cups sugar
- 1 (3 oz) packet liquid pectin
Instructions
Blend all habañeros with vinegar, mangoes, and juices until well pureed.
Bring mixture and sugar to a full rolling boil in a heavy pot. Boil 8 minutes.
Add liquid pectin and bring to boil again for 1 minute.
Pour into 1/2-pint jars and seal. Make sure to wipe around the rims of the jars with a clean cloth to remove any jam residue. This will ensure a proper seal.
Process the jars in a water-bath canner for 10 minutes. Refer to the instructions at the National Center for Home Preservation. Turn off the heat, remove the canner lid, and let the jars rest in the water for 5 minutes.
Remove jars and set aside for 24 hours.
After removing the jars, I like to stand in the kitchen and listen for all of the tops to pop, pop, pop.
Even if you hear the jars pop, it’s best to check all of the seals to make sure all of them are sealed properly. If any of the jars didn’t seal properly, you can reseal the jars, or place them in the refrigerator and consume within a few days.
Jars that are sealed properly can be stored in a cool, dark place for up to 1 year.
Notes
You can use white vinegar or apple cider vinegar in this jam. They both have a similar acidity level. For a milder, fruitier flavor, go with apple cider vinegar. For a sharper, more neutral flavor, use white vinegar. Either vinegar will work well in terms of preservation and safety.
- Cook Time: 10 minutes
- Category: Jam
- Method: Water bath canning
Adapted from this recipe http://theseventhlevelofboredom.blogspot.com/2010/08/mango-habanero-jam.html
The original recipe can be found here
http://28cooks.blogspot.com/2009/10/mango-habanero-jam-this-is-probably-one.html
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Canning Resources
- Ball Canning Back to Basics
- The Complete Book of Small-Batch Preserving
- Keeping The Harvest: Discover the Homegrown Goodness of Putting Up Your Own Fruits, Vegetables and Herbs
- National Center for Home Preservation
Happy Canning!
Cathy
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