Strawberry Mango Jalapeño Pepper Jelly Recipes

MANGO JALAPENO JAM RECIPE

Steps:

• Step one - Add the fruit, peppers, and sugar into a deep pan and set on the stovetop. Turn the heat to medium-high and start cooking the jam. Use a spatula to stir frequently. It will take a few minutes until the sugar melts and the juices are released from the fruit. Keep stirring and bring the mixture to a boil. Let it boil for five minutes before lowering the heat to medium-low for the rest of the cooking. Keep cooking, stirring frequently for about 15 minutes. At this point, the fruit should be soft and you can blend it with an immersion blender or mash it with a potato masher.
• Step two - Squeeze the juice of half a lemon right into the pan and throw in about 5 seeds. Stir them in.
• Step three - After adding the lemon seeds keep cooking for about 20 minutes or so. Watch your jam as you stir it to measure its thickness. If you are not sure if it's ready you can do the spoon test. Scoop some jam on a spoon and set it on the kitchen counter to cool for five minutes or so. Then add it back into the pot and as it leaves the spoon you will be able to measure its thickness. Just remember that the jam will keep on thickening in the jars as it cools completely.
• Step four - Fill the water bath canner with enough water to cover the jars by about an inch. Set it on the stovetop, turn the heat to high and bring the water to a boil. Wash your jars, lids, and bands well with hot water and soap (since we will be processing the jars for 10 minutes, there is no need to sterilize them first).
• Step five - Use a ladle and the canning funnel to fill the jars, make sure to leave 1/2 inch of headspace. Use the bubble remover to scrape the inside of the jar and remove air bubbles. Then use a damp paper towel to clean the rim of the jar before centering the lid and closing the jar with the band.
• Step six - Place the jars on the rack of the water bath canner and lower the jars into the boiling water. Cover the canner and process the jars for 10 minutes. After 10 minutes, turn off the heat, uncover the canner and let the jars rest in the hot water for five minutes or so. Then, use the jar lifter to remove the jars from the canner and place them on a kitchen towel to cool completely overnight. Always remember to adjust the processing time if you live over 1000 feet in elevation. Follow the table in the notes below to make any adjustments.
• Step Seven - When the jars are completely cool, check that they are all sealed by pressing the center of each lid. If there is no movement there it means that your jars are sealed and ready for storage. Wipe the jars and remove the band. It sometimes rusts in storage and makes it hard to open the jar down the road. And, you can also reuse it for canning something else. Store your mango jalapeno jam in a cool place like a pantry or a kitchen cabinet. It should last for 18 months or so.

STRAWBERRY MANGO, PINEAPPLE JALAPENO JAM

Steps:

• 1. Wash and boil your jars and lids for the jar. Get boiling water bath ready for jars and begin your mixing of ingredients
• 2. Put strawberries, mango, pineapple, jalapeño peppers, and apple cider vinegar in a blender and blend until all are liquid about 1 minute.
• 3. Place the sugar and sure jel in a large pot and mix together then add processed fruit mix and bring to a boil and boil gently for 10 minutes.
• 4. Put into jars process the lids and place into a boiling water bath for 15 minutes. Take out and allow to sit until caps seal. If one doesn't simply rewarm and do again. USES: Great for any salad as a dressing, over chicken in a slow cooker, as a dipping sauce for anything Chinese like egg rolls or wontons. Great over cream cheese as an appetizer and served with crackers.

STRAWBERRY, MANGO, JALAPEñO PEPPER JELLY

Steps:

• 1. Put mango, peppers, strawberries and vinegar in a blender and blend well. Pour into a large casserole type sauce pan. Add the sugar and sure jell. Cook 10 minutes after it comes to a boil.
• 2. Have prepared jelly jars hot and ready. Also have boiling water ready for a boiling water bath.
• 3. Take jelly off the stove and skim off foam. Let cool 2 minutes and put into jelly jars and seal. put the jars in the boiling water bath and after it comes to a boil time it for 15 minutes and take out. Causion very hot. Use canning tongs. Set a side to cool. check seals after they are completely cool.

JALAPENO STRAWBERRY JAM

Steps:

• Place the crushed strawberries, minced jalapeno pepper, lemon juice, and pectin into a large saucepan, and bring to a boil over high heat. Once simmering, stir in the sugar until dissolved, return to a boil, and cook for 1 minute.
• Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Allow to cool overnight Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

USES FOR STRAWBERRY, MANGO, JALAPENO PEPPER JELLY

Steps:

• 1. First you have to make the recipe above then try these ideas
• 2. Dinner tonight was https://www.justapinch.com/recipes/main-course/chicken/zesty-chicken-and-veggies-stirfry.html
• 3. cream cheese covered with the jelly and served with crackers or chips
• 4. As a glaze for any BBQ meat. Especially good on sliced kielbasa, polish sausage, pork chops and steaks, and any chicken including wings
• 5. As a glaze for kabobs, meat, veggies or fruit
• 6. As a marinate for anything from meats to veggies or even fruits.
• 7. As a glaze for grilled eggplant
• 8. As a glaze for grilled pineapple.
• 9. Tucked inside a wonton or eggroll with cream cheese.
• 10. as a sandwitch spread for subs or sandwitches
• 11. As a sauce for a veggie pizza using the basic recipe fromany of these https://www.justapinch.com/search/?k=vegetable+pizza Then drizzling the jelly over top to kick it up a notch.
• 12. it would even by great over an omlet in the morning
• 13. As a dip for shrimp, wontons. chicken strips, fried clams, gater tail, grouper or cod fish, French fries (especially the steak fries), onion rings, and deep fried mushrooms
• 14. In place of the egg wash in any breaded meat like fried chicken or gater tail
• 15. To add a kick to many soups especially hot chinese soups.
• 16. drizzled over spegetti noodles for a healthy tastee and quick dinner.
• 17. as a dip with fried green tomatoes or as the egg wash for fried green tomatoes
• 18. as a marinate for jerky.
• 19. As a salad dressing
• 20. as a sauce with tempura

SURE.JELL JALAPEñO JELLY

Steps:

• Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Place peppers in 6- or 8-qt. saucepot. Add vinegar. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place u

STRAWBERRY-JALAPEñO JAM

Steps:

• Wash jars and screw bands in hot soapy water. Rinse well. Place jars, right sides up, on rack in bottom of boiling-water canner. Fill canner with enough warm water so it covers tops of jars by at least 1 inch. Bring water to boil; boil jars 10 min. Reduce heat to simmer. Leave jars in hot water until ready to be filled.
• Place new lids in medium saucepan filled with water; bring water to boil. Turn off heat. Let lids stand in water until ready to be used.
• Combine strawberries and peppers in 6- or 8-qt. saucepot. Stir in pectin. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly.
• Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Remove jars from water; drain well. Immediately ladle fruit mixture into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on rack, then lower into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover canner; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing centers of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

MANGO JALAPENO JELLY

Steps:

• 1. Sterilize and prepare pint canning jars and lids as directed.
• 2. Cut 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.
• 3. In a heavy 6 quart pan add 6 cups sugar and 2 cups apple cider vinegar. Stir over med heat until sugar is dissolved.
• 4. Once sugar is dissolved add Mango Pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes.
• 5. Turn off heat and let cool for ten minutes.
• 6. Add 6oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.
• 7. Ladle 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.
• 8. It takes about 24 hours for the jelly to finish thickening.
• 9. Enjoy as a snack with Bagels and Cream cheese. Iuse the jelly to make crostini appetizers and I use it for cooking.

STRAWBERRY-MANGO PIE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Place a mixing bowl in the refrigerator to chill.
• Place the mangos and apple juice in a sauce pan; simmer over medium-low heat. After 10 minutes, stir 1/4 cup white sugar and the honey into the mangos. Add the strawberries. Reduce heat to low and continue to simmer until fruit softens.
• Place the butter into the chilled mixing bowl, and cut into small pieces. Combine butter with the remaining 1/4 cup white sugar, brown sugar, flour, nutmeg, and cinnamon. Use your fingers or two forks to mix the butter into the dry ingredients until the mixture becomes coarse textured and crumbly. Refrigerate until needed.
• Pour the mango mixture into the prepared pie crust. Spread the crumb mixture evenly over the top of the fruit.
• Bake in preheated oven until topping is golden brown, about 20 minutes. Remove from oven and cool at least 30 minutes before serving.

STRAWBERRY MANGO SMOOTHIES

Steps:

• In a blender, combine all ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into chilled glasses; serve immediately.

MANGO-STRAWBERRY SALSA

Steps:

• Stir together the balsamic vinegar, orange juice, lemon juice, and lime juice in a large bowl. Gently fold in the mango and strawberries until blended. Allow the mixture to rest at least 20 minutes before serving.