Post by wilderness on May 23, 2022 13:36:17 GMT -5
Nuclear Hawaiian Hot Pepper Mango Jelly (Pineapple works just as well!)-cfniervt
Cathy Anderegg
2 ½ cups mangos (or pineapple)
1/4 cup seedless red Hawaiian chili 6-1/2 cups white sugar
1-1/2 cups cider vinegar
6 ounces Certo (liquid fruit pectin, sold in boxes of 3-ounce packets)
Purée mangos together with chili peppers in a blender, using caution in handling chilis. (If you don’t use gloves, you will be sorry)
Combine sugar and vinegar in large pan and bring to full rolling boil. Remove from burner and let stand, uncovered, 20 minutes.
Add mango mixture to pan. Return pot to burner and bring to boil again. Continue to cook another 2 minutes, boiling rapidly.
Remove from burner, add pectin and stir for a full 5 minutes. Pour into hot, sterilized jars and seal. Makes enough to fill 6 to 7 8-ounce jars.
Cathy Anderegg
2 ½ cups mangos (or pineapple)
1/4 cup seedless red Hawaiian chili 6-1/2 cups white sugar
1-1/2 cups cider vinegar
6 ounces Certo (liquid fruit pectin, sold in boxes of 3-ounce packets)
Purée mangos together with chili peppers in a blender, using caution in handling chilis. (If you don’t use gloves, you will be sorry)
Combine sugar and vinegar in large pan and bring to full rolling boil. Remove from burner and let stand, uncovered, 20 minutes.
Add mango mixture to pan. Return pot to burner and bring to boil again. Continue to cook another 2 minutes, boiling rapidly.
Remove from burner, add pectin and stir for a full 5 minutes. Pour into hot, sterilized jars and seal. Makes enough to fill 6 to 7 8-ounce jars.
