Mango–Chili Pepper Tropical Jam

Instructions:

1. Add the diced mango, sugar, chili peppers, lime juice, and lime zest to a large saucepan.
2. Stir well and let the mixture sit for about 5 minutes to release the mango juices.
3. Bring the mixture to a rolling boil over medium-high heat, stirring frequently.
4. Stir in the powdered pectin and continue boiling for 10 to 15 minutes, until the jam becomes thick and glossy.
5. Skim off any foam that rises to the surface.
6. Test the jam by spooning a small amount onto a chilled plate; it should wrinkle slightly when pushed with a finger.
7. Remove from the heat and allow the jam to cool slightly.
8. Transfer to clean jars and refrigerate for up to three weeks, or process according to safe canning guidelines for long-term storage.

Variations

• Add a pinch of cayenne pepper for extra heat.
• Substitute part of the mango with pineapple for a more tropical flavor.
• Use habanero peppers for a bold, fiery version.
• Stir in a small amount of grated fresh ginger for warmth and depth.

Tips

• Choose fully ripe mangoes for the best sweetness and texture.
• Finely dice the mango to ensure an even, spreadable jam.
• Adjust the number of chili peppers to control the heat level.
• This jam is excellent brushed onto grilled fish or chicken, spooned over cream cheese, or spread on toast with a light sprinkle of sea salt.