Home Cooking

Mango Pepper Jelly (or Jam?) -- Need a "Tried and True" Recipe

Share:

Home Cooking 16

Mango Pepper Jelly (or Jam?) -- Need a "Tried and True" Recipe

alkapal | Aug 5, 2011 05:03 PM

Does anyone have a recipe for Mango Pepper Jelly (or Jam?) that I can pass along to my dear cousin? The jelly -- or jam perhaps is more accurate -- she seeks is the kind one would serve over cream cheese with crackers (or I'd put on a ham sandwich or a hot biscuit with butter ;). It is the kind of flavor that I associate with a clear jelly having chopped jalapeños and red bell peppers suspended in the jelly. Except my cousin says that there were "No chopped peppers that I could see...just the heat of the peppers." It was "more hot than sweet...a little more "jelled" than apple butter."
~~~~~~~~~~~
Here is her further description: """I would say the heat was on the high side, but not unbearable. consistency is solid enough to sit on the cracker...but not like jam. Using the pain scale....a 6 or 7. Clarity…cloudy. Texture...a tad watery compared to jelly.""

Because it was "cloudy," I'm thinking it is more like a "jam"? Perhaps a better description might be "opaque" as a puree would be -- a jelled puree.

~~~~~~
Could one do a fruit-pepper puree and sugar and enough pectin to "set up"? Are there any rules for "ratios" of different fruits to pectin?

Want to stay up to date with this post?

Recommended From Chowhound

Keep Reading

See All Latest Discussions ›