Slightly sweet, slightly spicy. Perfectly versatile.
Serve it with savory scones, like these Bacon Jalapeño Scones:
Use it instead of apricot jam in this Apricot (Mango) Glazed Chicken:
Serve it with these Indian Samosas:
Heat the jam until warm and dip Chicken Taquitos in it:
-Bake it with Brie wrapped in puff pastry dough for a delicious appetizer. Or cut pastry dough into squares and press dough into a well-greased mini muffin pan; place a square of Brie in the center and top with ½ tsp jam. Bake until browned.
-Spread it over a block of cream cheese or goat cheese and serve with crackers.
-Spread it between tortillas, along with grilled chicken and cheese, and grill for amazing quesadillas.
-Spread it on an English muffin and top with egg, cheese, and bacon for a breakfast sandwich with a kick.
-Add it to a grilled cheese sandwich.
-Spread it on a sandwich of leftover roast turkey or chicken.
-Add it to a marinade for roast pork or grilled chicken.
RECIPE:
Mango Jalapeño Jam
Yield: About 7 half-pint jars
3 lb peeled and seeded mangos (weigh after peeling/seeding), about 6 cups
6-7 oz (about 6-7 whole) jalapeños
¾ cup apple cider vinegar
4 ¼ cups sugar, divided
1 box low-sugar pectin
Chop mangos in a food processor until finely chopped, but not pureed. You should end up with about 5 cups finely chopped mango. Pour into a large pot.
Use the food processor to finely chop the jalapeños. Leave the seeds/ribs in the jalapeños for a more spicy jam; remove them for a milder jam. Add to the pot along with the vinegar, and 4 cups of sugar.
Bring to a full rolling boil, reduce heat to medium, and boil for 20 minutes.
In a small bowl, stir together the pectin and ¼ cup sugar. Add pectin mixture to the pot and return mixture to a full rolling boil. Boil for 2 additional minutes.
Remove from heat and ladle into sterilized jars. Wipe rims of jars with a damp cloth and add lids and rings. Process jars in a boiling bath canner for 10 minutes for half-pint jars. Remove from canner and place on a towel on kitchen countertop. Let sit 24 hours. Check seals before storing on pantry shelf.
