Lovely sweet slightly chilli mango hot jelly that goes great with everything! Cheese and biscuits, curries, salads, sausages just to start with. Simple to make and keeps for up to a year once canned, fabulously fresh ingredients full of sunshine and no nasties, there simply is no reason for mass produced companies to add preservatives that you just don't need!
Prep time 10 minutes / Cooking time 20 minutes / Canning time 30 minutes
Ingredients
(makes approx 9 8oz jars)
2 ripe mangoes peeled and chopped
200ml water
600g jam sugar
2 red chillies finely sliced
9 8oz quilted ball mason jars washed and dried
Info On Sterilising Your Jars
Stage one to sterilise the jars run them through the dishwasher on a hot wash or wash the jars in hot soapy water, rinse well and leave to dry thoroughly. Stage two sterilising will take place by placing your jars and lids in a pre-heated 180 degree oven for five minutes just before the mango jelly is ready to can, hot jars and hot jelly equal successful canning.
Making The Mango Jelly
In a thick bottomed pan place the water, chopped mango and chilli, bring to a gentle simmer and cook until you have some soft rounded mango chunks, not pulp. Take off the heat and add the sugar, stir until dissolved, pre-heat your oven to 180 degrees, then place the saucepan back on the heat and bring to a rolling boil for 5 minutes, this will ensure that you reach jam/jelly making temperature of 105 degrees. If you boil for longer you will make the jelly a firmer stiffer thickness rather than a wobbly jelly consistency. Take off the heat and place on your worktop ready to decant.
While the mango jelly is boiling, place the dry jars and lids on a baking tray in the oven for five minutes, this will further sterilise the jars. Remove from the oven and place on your work top ready to fill.
Place a wide mouth funnel in one of the jars and ladle in the mango jelly, leave 1" head space gap at the top of each jar, firmly screw the lids on.
Bring a large pan of water to a rolling boil and place the jars in to the boiling water, the water should cover the jars, simmer for 30 minutes, then remove the jars, tighten the lids if needed. Leave to cool on the side and wait to hear the most magical sound of canning, Ping, Ping, Ping! I love this sound of the depressing lids confirming a secure and safe seal, it is a canners symphony!
Leave to cool and store until needed, once opened keep refrigerated and use withing two weeks, if your jar of mango jelly will even last that long!
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