Pineapple-Mango Chili Jam
Author: Ball Canning
Recipe type: Condiment
Cuisine: Hawaiian
Serves: 6 half pints
- Crushed fresh pineapple 2½ cups
- Crushed fresh mango 1½ cups
- Chopped red pepper ¾ cup
- Green jalapeno peppers, seeded and finely chopped 1½
- Ball brand RealFruit Classic Pectin 4½ tbsp
- Butter or margarine (optional) ½ tsp
- Granulated sugar 5 cups -- for a reduced sugar option -- 3 cups
- Peel and core pineapple and mangos. Coarsely chop and then crush with a potato masher.
- Measure required quantity; set aside.
- Prepare and measure remaining ingredients.
- COMBINE prepared pineapple, mangos, red peppers, and jalapeno peppers in an 8-quart saucepan.
- Gradually stir in pectin.
- Add butter if using.
- Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute stirring constantly.
- Remove from heat.
- Skim foam, if necessary, from top of jam.
- Can using a safe canning water bath method for jams -- or follow instructions in your Freshtech Ball electric canning book.
Recipe by Farm Girl Cook'n at https://farmgirlcookn.com/pineapple-mango-chili-jam/
3.5.3208