Mango Jalapeño Pepper Jelly

Ingredients

• 5 1/2 cups granulated sugar
• 1 1/2 cups finely chopped red bell pepper ((1 large or 2 small))
• 1 cup finely chopped fresh mango (2 medium-size mangos(peeled and cored) )
• 1/2 cup finely chopped apple (1/2 medium size apple (cored))
• 1-2 medium-size jalapeno peppers (with the seeds, finely chopped)
• 1 1/3 cups apple cider vinegar
• 1/2 teaspoon butter
• 2 tablespoons fresh lemon juice
• 3 ounces liquid pectin (1 packet - I use Certo)

Instructions

1. 1

   Combine the sugar, chopped bell pepper, mango, apple, jalapeño peppers, vinegar and butter in a large, heavy pot. Stir to combine.

2. 2

   Bring the mixture to a boil and boil for 10 minutes, stirring frequently. Towards the end of the 10 minutes, take a spoonful and allow jam to cool a bit. Taste and add additional jalapeño if you desire more heat.

3. 3

   Add the fresh lemon juice and pectin and return to a vigorous boil. Boil for 1 minute, stirring continuously.

4. 4

   Remove from heat and ladle into clean jars.

5. 5

   Cover jars and allow to sit for 24 hours at room temperature. Setting will occur as the jam cools and sits. After 24 hours refrigerate or freeze.

6. 6

   If using the hot water canning method proceed with this after step 4 above but your jars need to be sterilized.