Mango-Chili Jam

Name: Mango-Chili Jam
Ingredients: 8 fresh jalapeno chilies (6 to 9 oz.); 6 cups coarsely chopped peeled ripe mangoes; 3/4 cup lemon juice; 1 (1 3/4 ounce) package dry pectin, for lower-sugar recipes; 4 cups sugar

5 ingredients

1 steps

Ingredients

8 fresh jalapeno chilies (6 to 9 oz.)
6 cups coarsely chopped peeled ripe mangoes
3/4 cup lemon juice
1 (1 3/4 ounce) package dry pectin, for lower-sugar recipes
4 cups sugar

Directions

1

["Broil chilies on a small baking sheet 3 to 4 inches from heat, turning as needed, until chilies are charred and blistered all over, 10 to 12 minutes. Cool. Remove and discard skin, stems, and seeds. Coarsely chop chilies.", "In a 6- to 8-quart pan, combine mangoes, chilies, and lemon juice.", "Mix pectin with 1/4 cup sugar and stir into mangoes. Bring to a rolling boil over high heat - keep stirring. Add remaining 3 3/4 cups sugar and stir until mixture returns to rolling boil. Stir and boil exactly 1 minute longer. Remove from heat.", "Ladle into clean canning jars to within 1/8 inch of top. Wipe jar rims. Set clean, flat lids on top. Screw on bands. Invert jars for 5 minutes, and then turn upright. Let cool at least 24 hours. Check seals by pressing firmly on centers of the lids. If a lid pops back, it's not sealed; store it in refrigerator.**.", "**Modern preserving guidelines call for leaving 1/4\" headspace in the jars and boiling water bathing for five minutes at sea level. Remove to a protected countertop to cool