Momo's Kitchen

Mango Chipotle Jam

 

3 cups fresh mango's diced ( i buy the fresh mango spears in the produce section at the supermarket)

1 can(s)12 oz chipolte peppers in adobo sauce (drained)

2 cups apple cider vinegar

6 cups sugar

1 pkg 6 ounce total liquid pectin

 

Put 3 cups fresh Mango's and the 12 oz drained Chipolte Peppers in food processor or blender. Blend until smooth.

In a heavy 6 quart pan add 6 cups sugar and 2 cups apple cider vinegar. Stir over med heat until sugar is dissolved.

Once sugar is dissolved add Mango Pepper mixture. Bring to a rolling boil that you can not stir down for 10 minutes.

 urn off heat and let cool for ten minutes.

 Add 6oz or two pouches of the liquid pectin. Bring back up to a rolling boil for 5 minutes. Turn off heat.

 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.

 Enjoy as a snack with Bagels and Cream cheese. Iuse the jelly to make crostini appetizers and I use it for cooking.