Recipe

Hot Mango Cilantro And Pineapple Jelly Recipe

Add Step-by-Step Photos	Charrm1 / All my dishes 5 months, 2 weeks ago On my first attempt at making jelly, it did not set well. So I tried again increasing the gelatine content, BINGO! It worked so well and it was so tasty that I decided to make my own hot mango, cilantro and pineapple jelly recipe. Here it is. S... More Prep:45m Cook:15m Servings:8250	Charrm1
	jelly mango cilantro pineapple appetizer entree hot fruit jelly spicy preserve

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Ingredients

2 ripe mangoes, peeled, pitted and finely chopped

2 jalapeno peppers, seeded, finely chopped

1 (540 ml) can pineapple tidbits with juice

Juice of ½ lime or lemon and the zest (about 1 1/2 tbsp)

¾ cup fresh cilantro, finely chopped (remove stems and dark leaves)

3 to 4 envelopes Knox gelatine powder (depending on jelly consistency desired)

or Certo fruit pectin crystals if preferred (read setting instructions on bottle per cups of liquid and fruits)

NOTE: one envelope of Knox gelatine powder will set 2 cups (500 ml) of liquid or 1 ½ cups (375 ml) solids.

5 cups white sugar

1 cup apple cider vinegar

Directions

Bring water to a rolling boil in a large canner. Wash jars and lids in soapy hot water. Rinse and place clean jars and lids in the canner filled with boiling water for 10 minutes. Let the jars and lids stand in hot water until ready to use.

In the meantime, finely chop all the ingredients listed. Process the pineapple tidbits in the food processor until finely chopped (reserve liquid). Combine the following ingredients in a large saucepan: mangoes, jalapeno peppers, pineapple tidbits, lime or lemon juice and zest, cilantro, white sugar and apple cider vinegar. Bring to a rolling boil for about 10 minutes, stirring constantly.

Place a cup of the hot mixture in a large measuring cup and add the gelatine powder or fruit pectin one at a time, stirring well after each addition. Mix the gelatine mixture to the all the ingredients in the large saucepan, stir well, bring to a boil and boil exactly 1 minute, stirring constantly. Skim off any foam with a large spoon.

Ladle immediately into prepared jars, filling to within 1/8 inch of top. Wipe jar rims with clean towel. Place lids on jars and close tightly. Place jars in the canner filled with boiling water. Ensure you have 2 inches of boiling water over the sealed jars. Add more water if necessary. Cover and bring to a gentle boil and process for 10 minutes. Remove jars from the boiling water, place on a dry towel and let cool completely. After jars have cooled, check for a proper seal. If not properly sealed, place unsealed jars in the refrigerator and use promptly. Serve with cream cheese on your favourite crackers or Triscuits.

The jelly may take some time to set. One must be patient to enjoy the good things in life.

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