Directions:
- Place chilies on a small baking sheet and broil 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. Stir into mangoes. Stirring, bring to a rolling boil over high heat. 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, 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.
- Nutrition analysis per tablespoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3216.34 Kcal (13466 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 78.03mg | 3% | |
| Potassium | 1863.27mg | 40% | |
| Total Carbs | 666.83g | 222% | |
| Sugars | 614.49g | 2458% | |
| Dietary Fiber | 22.35g | 89% | |
| Protein | 9.9g | 20% | |
| Vitamin C | 427.8mg | 713% | |
| Iron | 0.9mg | 5% | |
| Calcium | 126.7mg | 13% | |
| Amount Per 100 g | |||
| Calories | 166.09 Kcal (695 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 4.03mg | 3% | |
| Potassium | 96.22mg | 40% | |
| Total Carbs | 34.43g | 222% | |
| Sugars | 31.73g | 2458% | |
| Dietary Fiber | 1.15g | 89% | |
| Protein | 0.51g | 20% | |
| Vitamin C | 22.1mg | 713% | |
| Calcium | 6.5mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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