Whip up a batch of this sweet and spicy jam to put a twist on your usual jam recipe. Mangoes help add sweetness, while Scotch bonnet peppers bring the fire.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Seed and peel mangoes. Place mangoes in a large bowl. Use a potato masher to crush mangoes into a smooth pulp. Measure 4 cups mango pulp.

  • In a 6- to 8-quart heavy pot combine mango pulp, lime juice, and chile peppers. Stir in sugar. Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

  • Ladle hot jam into hot, sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Nutrition Facts

52 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium. 17 mg potassium; 13 g carbohydrates; 0 g fiber; 13 g sugar; 0 g protein; 0 g trans fatty acid; 90 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 1 mg calcium; 0 mg iron;