Mango Pepperoncini Jelly

Sharing is caring!

Mango pepperoncini jelly is sweet and spicy. It has a golden color with flecks of purple, red and/or green. I use mango pepperoncini jelly on rolls or pour over cream cheese for a cracker and vegetable dip. The pepperoncini is a spicy pepper similar to a jalapeno. The mango and rest of the jelly is sweet, making for a savory sweet and spicy combination. I leave my pieces of fruit and vegetables about 1/4 inch in size so I can see and taste the flavors. Mango pepperoncini jelly is one of my favorites appetizers to bring to a family or holiday get together.

Measure out dried mango slices, about 75 grams or 1/3 cup. Buy them dried or slice a mango and dehydrate it in a dehydrator the day or two before making this recipe. Chop the dried mango into 1/4 inch size pieces.

Measure out 3/4 cup (175ml) white vinegar.

Add the mango pieces and vinegar to a large stock pot. Cover with lid and allow to sit for 4 hours or overnight. The vinegar rehydrates the mangos with acidity and is used in preserving the jelly.

Next, prepare and sterilize 4 one-cup (half-pint) jelly jars, lids, and bans. In a large stock pot or canning pot, add water and start heating the water up with the jars submerged. Lids and bans can be heated with the jars or simply wash and dry them before use.

After at least 4 hours, start chopping up 1/3 cup (75ml) red or white onion, 1/3 cup (75ml) sweet bell peppers, and 1/3 cup (75ml) pepperoncini into 1/4 inch pieces.

You can use any kind and color of onion and sweet bell pepper. I used white onion and purple bell peppers today.

Add to the stocking pot with the mangos and vinegar.

Measure out 3 cups of cane sugar. Add sugar to the pot.

Turn on the heat to medium and stir the sugar into the mix to dissolve.

While the mix is warming, take out the jars from the canner and place on a heat safe surface next to the stove to dry. Add a canning funnel on top of a jar.

Continue to heat up jelly mix until bubbles form and stir consistently. Once the bubbles are rolling and the stirring doesn't stop them, allow to boil for 1 minutes.

Add the Sure-Jell liquid from the pouch. Stir until bubbles form again and continue to boil for 1 minute.

Turn off heat and stir the mix while also ladling the jelly into the jars. This prevents the jelly from turning solid while canning it.

Wipe off any residue around the lip or edges with a damp towel.

Place lids and bans on jars and close with hand tightness. I swirl the jars with the caning tongs in an upright position to move some of the pieces of solids to the bottom of the jars as I'm placing the jars into the canning pot. Add all the filled jars to the pot making sure they are completely submerged.

Cover pot with lid and bring to boil. Boil for 10 minutes.

Remove the jars and place on heat resistant surface. I will also swirl jars I upright after boiled but only right after taking the jars out. Waiting even 2 minutes after resting to swirl the jar can result in a jelly that will not set properly.

Allow jars to rest for 12-24 hours. Lids will make a pop sound once they are sealed. If any jars did not seal, store it in the refrigerator.

Label and date jelly jars. Jelly is good at room temperature for up to 18 months in Balls mason jars, check manufacture suggestion date if using another brand.

Store in a dark cool place for best results.

Mango Pepperoncini Jelly

No Ratings

Print

Sweet and spicy jelly perfect for snacking.

Prep Time 4 hours

Cook Time 40 minutes

Total Time 4 hours 40 minutes

Ingredients

• 75 grams (1/3 cup) of dried mangos
• 175ml (3/4 cup) of white vinegar
• 75ml (1/3 cup) of onion
• 75ml (1/3 cup) of sweet bell pepper
• 75ml (1/3 cup) of pepperoncini peppers
• 3 cups of cane sugar
• 1 Sure-Jell liquid jelly pouch

Instructions

1. Measure out dried mango slices, about 75 grams. Buy them dried or slice a mango and dehydrate it in a dehydrator the day or two before making this recipe.
2. Chop the dried mango into 1/4 inch size pieces.
3. Measure out 3/4 cup (175ml) white vinegar.
4. Add the mango pieces and vinegar to a large stock pot.
5. Cover with lid and allow to sit for 4 hours or overnight. The vinegar rehydrates the mangos with acidity and is used in preserving the jelly.
6. Prepare and sterilize 4 one-cup (half-pint) jelly jars, lids, and bans.
7. In a large stock pot or canning pot, add water and start heating the water up with the jars submerged. Lids and bans can be heated with the jars or simply wash and dry them before use.
8. After at least 4 hours, start chopping up 1/3 cup (75ml) red or white onion, 1/3 cup (75ml) sweet bell peppers, and 1/3 cup (75ml) pepperoncini into 1/4 inch pieces.
9. Add to the stocking pot with the mangos and vinegar.
10. Measure out 3 cups of cane sugar.
11. Add sugar to the pot.
12. Turn on the heat to medium and stir the sugar into the mix to dissolve.
13. While the mix is warming, take out the jars from the canner and place on a heat safe surface next to the stove to dry.
14. Add a canning funnel on top of one of the jars.
15. Continue to heat up jelly mix until bubbles form and stir consistently.
16. Once the bubbles are rolling and the stirring doesn't stop them, allow to boil for 1 minutes.
17. Add the Sure-Jell liquid from the pouch.
18. Stir until bubbles form again and continue to boil for 1 minute.
19. Turn off heat and stir the mix while also ladling the jelly into the jars. This prevents the jelly from turning solid while canning it.
20. Wipe off any residue around the lip or edges with a damp towel.
21. Place lids and bans on jars and close with hand tightness.
22. I swirl the jars with the caning tongs in an upright position to move some of the pieces of solids to the bottom of the jars as I'm placing the jars into the canning pot.
23. Add all the filled jars to the pot making sure they are completely submerged.
24. Cover pot with lid and bring to boil.
25. Boil for 10 minutes.
26. Remove the jars and place on heat resistant surface. I will also swirl jars upright after boiled but only right after taking the jars out. Waiting even 2 minutes after resting to swirl the jar can result in a jelly that will not set properly.
27. Allow jars to rest for 12-24 hours. Lids will make a pop sound once they are sealed. If any jars did not seal, store it in the refrigerator.
28. Label and date jelly jars. Jelly is good at room temperature for up to 18 months in Balls mason jars, check manufacture suggestion date if using another brand.
29. Store in a dark cool place for best results.

Wondering what I use at the homestead? I have created a storefront to show some of the items I buy from Amazon and use. I earn a small commission if you buy from my storefront. CLICK THIS LINK.