Mango - Jalapeño Pepper Jelly Made With Gelling Sugar |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 4 |
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In Austria and other European countries, pectin is not widely available, mostly only to the restaurant trade. But what they do have is Gelling Sugar , canning sugar that has pre - measured pectin included. It is a foolproof, easy way to make jams and jellies, even for beginners! Look for a ratio of 2 to 1, meaning 2 parts fruit or juice is necessary to one part sugar. In my area, gelling sugar is made by Dr. Oetker and is available at a German Deli. I have adapted a combination of several recipes to this method. This jelly is wonderful over baked brie, chicken or salmon, the uses are unlimited! This recipe make 3 8oz (250ml) jars. Ingredients:
500 g diced mangoes |
1 bell pepper, seeded and diced (red or orange) |
2 -3 jalapeno peppers, seeded and finely diced |
100 ml apple cider vinegar |
1 lime, juice of |
250 g dr. oetker gelling sugar |
Directions:
1. In a pot of almost boiling water, sterilize 3 or 4 8oz mason jars as well as the lids and rings.
2. In a heavy pot or dutch oven, place the diced mango, peppers, chilis and sugar, add the vinegar and lime juice and bring to a boil. Simmer for 10 - 15 minutes, stirring often.
3. Remove from heat, skim off foam. Carefully ladle hot mixture into jars. Remove air bubbles with a non metal utensil, wipe the rims with a clean, damp towel, adjust lids.
4. Turn the jars around an let stand on their heads for 5 minutes, turn right side up again and let cool off. Gelling will occur within 2-3 days.
5. This recipe can easily be doubled.
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