Here's the recipe again:
2 mangoes (peeled, pitted, and cut into chunks)
2-4 peaches (peeled, pitted, and cut into chunks)
3 Serrano peppers (diced--seeds left in)
2 Tbs powdered pectin
1/4 c peach or mango juice or water
1 tsp cinnamon
1/2 tsp cayenne pepper
1 Tbs Truvia (you can use 1/4 c sugar or honey if you prefer)
|mangoes and peaches|
|mangoes, peaches, and peppers|
|blended fruit mixed with the |
mango, peach, and pepper chunks
So, I put about half of the semi-mashed fruit and peppers into a blender and blended it until it had the consistency of a slushie/smoothie, then poured it back into the rest of the mix.
|The brown powder is cinnamon|
the red is the cayenne
|jars and caps in boiling water|
Using a medium sized saucepan, heat the fruit-pepper mixture on medium heat, stirring occasionally until it comes to a boil. Let it remain at a steady boil for three minutes, stirring constantly then remove from heat.
|pectin and juice at a boil|
|pectin, peach juice, and|
Once it's at a steady boil, add the fruit-pepper mix to it and bring the mixture back to a boil. Add the sweetener (I use Truvia) but you can use sugar or honey, and bring the jam back to a boil. Stir to keep the jam from sticking to the bottom of the pan and let the jam stay on a steady, rolling boil for three minutes.
|remember to let it boil for|
3 minutes after adding the sweetener
|leave 1/2 inch space between|
the jar top and the jam
|make sure the water comes|
over the top of the jars
Remove the jars from the water and set them on the counter (I would recommend placing the jars on a dishtowel just to be safe.) Let the jam cool and listen for the lids to "pop" to confirm the jars have sealed. The jam should set overnight (either in the refrigerator or on the counter).
|this batch made almost 32 ounces of jam|