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Pineapple Mango Jalapeno Cilantro Jam

 

Ingredients

  • 2 ripe mangoes, peeled, pitted and finely chopped

  • 2 jalapeno peppers, seeded, finely chopped

  • 4 cups crushed pineapple

  • juice of ½ lime or lemon and the zest (about 1 1/2 tbsp)

  • ¾ cup fresh cilantro, finely chopped (remove stems and dark leaves)

  • 1 packet Certo Fruit Pectin

  • 5 cups white sugar

  • 1 cup apple cider vinegar

 

  • In the meantime, finely chop all the ingredients listed. Process the pineapple tidbits in the food processor until finely chopped (reserve liquid). Combine the following ingredients in a large saucepan: mangoes, jalapeno peppers, pineapple tidbits, lime or lemon juice and zest, cilantro, white sugar and apple cider vinegar. Bring to a rolling boil for about 10 minutes, stirring constantly.
  • Place a cup of the hot mixture in a large measuring cup and add the gelatine powder or fruit pectin one at a time, stirring well after each addition. Mix the gelatine mixture to the all the ingredients in the large saucepan, stir well, bring to a boil and boil exactly 1 minute, stirring constantly. Skim off any foam with a large spoon.
  • Ladle immediately into prepared jars, filling to within 1/8 inch of top. Wipe jar rims with clean towel. Place lids on jars and close tightly. Place jars in the canner filled with boiling water. Ensure you have 2 inches of boiling water over the sealed jars. Add more water if necessary. Cover and bring to a gentle boil and process for 10 minutes. Remove jars from the boiling water, place on a dry towel and let cool completely. After jars have cooled, check for a proper seal. If not properly sealed, place unsealed jars in the refrigerator and use promptly. Serve with cream cheese on your favourite crackers or Triscuits.
  • The jelly may take some time to set. One must be patient to enjoy the good things in life.
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