Mango Habanero Jam

mango hab jelly


While on vacation at the beach this summer Savannah had Coconut Shrimp served with a sauce that I could have literally licked off the plate.  Yes, it was THAT good and looking back she may regret offering me a bite!!  It was sweet and hot at the same time.  It reminded me of pepper jelly but sweeter, it didn’t have a pepper taste, just the heat.  When I asked about the sauce I was told that it was mango habanero jelly. 

I googled and searched through cookbooks for weeks, until I finally decided to use what I liked from three different recipes.  Making jams and jellies is really simple if you will have everything organized and ready before you start cooking.  It turned out amazing, and I have made two batches already!  We have had it on cream cheese with crackers, with Panfried Grouper and with Coconut Shrimp.  Here’s the recipe for the jam. Check Not Just Sunday Dinner for my Coconut Shrimp and Easy Panfried Grouper recipes.
Mango Habanero Jam
Serves: about 8 half pints
  • 4 c. peeled, chopped and crushed mangoes
  • ½ c. habanero peppers, seeded and minced
  • ½ c. red bell pepper, seeded and minced
  • ¼ c. purple onion, minced
  • 1 c. unsweetened white grape juice
  • ¼ c. fresh squeezed lemon juice
  • ¼ c. apple cider vinegar
  • ¼ tsp. butter
  • 3 tbsp. Ball Fruit Jell No Sugar Needed Pectin
  • 3½ c. granulated sugar
  1. Prepare mangoes by peeling and chopping. Crush with a potato masher or pulse in a food processor, but don't over process.
  2. Wearing gloves, remove seeds and veins and mince. Be very careful not to touch your skin!
  3. Mince red bell pepper and purple onion.
  4. In a 8 quart nonreactive pot combine mangoes, peppers, and onions. Add the grape juice and butter. Gradually stir in the pectin. Bring to a boil over medium-high heat, stirring constantly.
  5. Add sugar and return to a rolling boil. Boil hard for 2 minutes.
  6. Remove from heat and ladle hot jam into freshly boiled half-pint jars, leaving ¼-inch head space. Wipe rims clean with a clean, wet dish towel, if necessary, so the lids will seal well. Adjust rings.
  7. Process jars of jam in a boiling water bath for 10 minutes at a gentle boil. Make sure jars are covered by at least 2 inches of water.
  8. After processing, remove jars and place on a towel to cool for 12 - 24 hours.
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