Recently I've begun playing with fruits to make jams and jellies. The fun part was making a jam just for my mom...she loves her spice (the hotter the better) and so I decided to try to make a hot jelly from mangoes, peaches, and jalapenos.
Unfortunately, when I made the jam and sent it to my mother, my nephew got his hands on it first. He liked it, but used the two pints (32 ounces) I sent to my mom for a marinade, barbecued chicken then didn't save any for my mother. Let's just say he pissed me off.
So, here's the recipe (and pictures) I used for the first two batches of jam.
|Yummy mangoes, peaches, and jalapenos|
2 ripe mangoes
2-3 large ripe peaches
1-2 jalapeno peppers
1/4 c water or peach or mango juice
3 Tbs powdered pectin
1-2 Tbs Truvia (Stevia based sweetener)
peeled, pitted, and chopped
Finely chop the peppers and mix into the mangoes and peaches. I kept the seeds from the peppers in the first batch then left them out in the second batch. You can choose which way you'd like to make yours, but the seeds actually make the jam hotter.
|Mangoe-peach-jalapeno coming to a boil|
Ladle the fruit into the cleaned jars leaving about half an inch away of head room. Put the lid on and tighten to finger tightness and place into the boiling water, making sure to have an inch or two over the top of the jar. Boil for five to ten minutes (use the chart you can find on the back of the powdered pectin container to determine the length of time necessary). Remove from the water and set on counter to cool, listening for the "pop" when the lid seals.
Let the jam cool overnight either on the counter or in the refrigerator. It should set or thicken within eight to twelve hours. If it stays slushy or watery looking, you may have to reboil it with a bit more water and pectin. But I haven't had a problem with the jams not setting as long as I brought the pectin-water mixture to a boil for two minutes then after adding the fruit and pepper mixture I made sure I brought it to a boil for three minutes after I added the sweetener.
In the second batch, I added 3 Tbs of cinnamon and 1 tsp cayenne to the mixture while the fruit was boiling the first time before I added it to the pectin-water mix.
Today, I'm going to be using Serrano peppers instead of jalapenos and more cayenne (and I'm keeping the seeds in for more heat for mom). I'll take pictures of each of the steps and post it in two weeks.