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Home Paprika Pepper Steak With Limes

Hot Mango Cilantro And Pineapple Jelly Recipe

Ingredients

How to make it

  • 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.

People Who Like This Dish 3
Reviews & Comments 1

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    " It was excellent "
    brandvixen ate it and said...
    Many thanks for sharing this. I made a batch today and it’s so yummy.
    I left just a few seeds in from the peppers and it’s just the right amount of sweet, tangy and hot!
    Oh – you don’t necessarily need the pectin or gelatin with this if you cook it a bit longer.
    (Generally, if you have the same amount of sugar as fruit/juice + acid – about ¼ C. lemon juice per 4 C sugar – you can get the jelly to set nicely without the trouble of using pectin or Knox. Plus I find when I omit the extra pectin, I manage to avoid getting foam.) To know when it’s ready: the tip I read that works like a charm is to put a few small plates in the freezer. When your jam starts to thicken (10-15 minutes) put a small amount on the plate and put it back in the freezer for one minute. Then run your finger through the center. If the line holds – the jam doesn’t run back to fill in where your finger went – then it’s ready to jar.
    Thanks again for your post!
    Was this review helpful? Yes Flag
    " It was excellent "
    victoriaregina ate it and said...
    Oh yes, yes, yes!
    Was this review helpful? Yes Flag

The Cook

charrm1 Gatineau, Canada

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