mango habanero pepper jelly recipe

Written ByJenny Smyth Posted on
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The Best mango habanero pepper jelly recipe

I’m so excited to share this mango habanero pepper jelly recipe with you all. I first discovered this sweet and spicy spread at a local farmers market, and I was immediately hooked.

The combination of ripe mango, crunchy habanero peppers, and a hint of spice is absolute perfection. As soon as I got home, I started experimenting with different variations to make it my own.

After some trial and error, I landed on this recipe that’s perfect for any occasion – whether it’s a quick snack, a topping for yogurt or oatmeal, or a special treat for guests. My family loves it just as much as I do, and we’ve even started using it as a secret ingredient in our favorite recipes.

But what really makes this recipe stand out is the health benefits – with no added sugars, preservatives, or artificial flavorings, you can feel good about what you’re putting in your body. Plus, the antioxidants in the mango and the capsaicin in the habaneros have amazing anti-inflammatory properties.

So not only does this spread taste amazing, but it’s also good for you! The key to making this recipe work is getting the right balance of flavors – sweet, spicy, and tangy all at once.

It’s not hard to make, but it does require some patience and attention to detail. But trust me, it’s worth it.

Mango Habanero Pepper Jelly

4.6 from 694 votes

A sweet and spicy jelly made with ripe mangoes and fiery habanero peppers. This versatile condiment pairs perfectly with cream cheese and crackers or as a glaze for grilled meats.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 120 kcal

🥘Ingredients

For the Jelly

2 cups finely diced ripe mango (about 2 large mangoes)
2 to 3 habanero peppers, stems removed and finely minced (seeds optional for more heat)
1/4 cup apple cider vinegar
1/4 cup fresh lime juice
3 cups granulated sugar
1 packet (1.75 oz) powdered fruit pectin
1/2 teaspoon butter (to reduce foaming)

👨‍🍳Directions

1Prepare the canning jars by washing them in hot soapy water and rinsing well.
2Place the jars in a water bath canner or large pot filled with water, bring to a boil, and boil for 10 minutes to sterilize.
3Keep the jars hot until ready to fill.
4In a large heavy-bottomed pot, combine the diced mango, minced habanero peppers, apple cider vinegar, and lime juice.
5Bring the mixture to a boil over medium-high heat, then reduce the heat to medium and simmer for 5 minutes, stirring occasionally, until the mango is very soft.
6Working in batches, carefully transfer the mango mixture to a blender or use an immersion blender directly in the pot to puree until smooth.
7For a clearer jelly, strain the puree through a fine-mesh strainer or cheesecloth, pressing gently to extract the liquid; discard the solids.
8Return the strained liquid to the pot and whisk in the powdered pectin until fully dissolved.
9Bring the mixture to a full rolling boil over high heat, stirring constantly.
10Add the sugar all at once and continue stirring until the sugar is completely dissolved.
11Bring the mixture back to a full rolling boil that cannot be stirred down.
12Boil hard for exactly 1 minute, stirring constantly.
13Remove the pot from the heat and skim off any foam with a metal spoon.
14Add the butter and stir gently to reduce remaining foam.
15Ladle the hot jelly into the sterilized jars, leaving 1/4 inch headspace.
16Wipe the rims clean with a damp paper towel, place the lids on, and screw on the bands until fingertip-tight.
17Process the jars in a boiling water bath for 10 minutes, then remove and let cool undisturbed for 12 to 24 hours.

🔧Equipment

Large heavy-bottomed pot
Wooden spoon or heatproof spatula
Fine-mesh strainer or cheesecloth
4 half-pint canning jars with lids and bands
Water bath canner or large deep pot
Jar lifter
Canning funnel
Kitchen thermometer

📊Nutrition Facts (per serving)

🔥Calories: 120 kcal🧈Total Fat: 0g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 5mg🌾Total Carbs: 30g🥦Dietary Fiber: 0g🍬Sugars: 28g🥩Protein: 0g

📝Notes

Tips: Wear gloves when handling habanero peppers to avoid skin irritation. For a milder jelly, remove the seeds and membranes from the peppers. The jelly will continue to set as it cools; do not disturb the jars for at least 12 hours after processing.

Watch Video Of How Mango Habanero Pepper Jelly Works

This mango habanero pepper jelly recipe is always a good idea for any occasion – whether it’s a quick snack or a special treat for guests.

And when it comes to storage ideas – simply transfer the jelly to an airtight container and keep it refrigerated at 40°F (4°C) or below for up to 6 months or freeze for up to 1 year.

❓ Frequently Asked Questions About Mango Habanero Pepper Jelly

1. What is the best way to store mango habanero pepper jelly?

Store the jelly in an airtight container in the refrigerator for up to 6 months or freeze for up to 1 year. Always check for any signs of spoilage before consuming.

2. Can I make this recipe without habanero peppers?

Yes, you can substitute in other types of peppers or hot sauce if you prefer a milder flavor. However, keep in mind that the heat level will be significantly reduced.

3. How do I serve mango habanero pepper jelly?

This jelly is incredibly versatile – try using it as a topping for yogurt or oatmeal, as a sauce for grilled meats or vegetables, or as a dip for crackers or chips.

4. Can I use fresh mango instead of canned?

While fresh mango will give you a more vibrant flavor and texture, canned is actually preferred here due to its higher pectin content – which helps create that beautiful jelly consistency.

5. Is this recipe suitable for vegetarians or vegans?

No added sugars are used in this recipe – however if you choose to use honey instead of sugar be aware that honey may not be vegan depending on your dietary preferences.

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