Fresh Mango Habanero Jam
A sweet and spicy fresh mango habanero jam perfect for spreading on toast pairing with vegan cheese or glazing roasted veggies!
Servings: 36 oz
Equipment
- Medium Pot
- Immersion Blender
Ingredients
- 2 lbs Mango Fresh or Frozen
- 10 Habanero Peppers Stems and seeds removed, diced
- 1 to 1½ cups Cane Sugar To taste
- 1 tbsp Lemon Juice About the juice of 1 lemon
Instructions
- Place your pot over medium heat.
- While your pot is healing, if you're using fresh mango, peel and dice your mango, and remove the stems and seeds from your peppers and dice. Habaneros are very spicy. I recommend wearing gloves when cutting and seeding these peppers, as they can cause irritation to your hands. If you do not wear gloves, make sure to wash your hands thoroughly after chopping so you do not get the pepper oils and juice in your eyes later by transferring from your hands.
- Add in your peeled and diced mango, or frozen mango, habanero peppers, sugar, and lemon juice. Mix to combine. Let this simmer for about 30 to 45 minutes to let the mango and peppers break down. Stir occasionally.
- After 30 to 45 minutes, take the immersion blender and blend the jam to get your desired consistency. Then let simmer over low heat for another 15 minutes. During this time, stop and taste your jam and adjust to your taste, add more peppers if you want it spicier, add more sugar if you want it sweeter, add more lemon juice if you want it to be more tart.
- Once your jam has cooked down and reached your desired consistency, note if it looks watery; add a tablespoon of ground flaxseeds to help thicken it up, take it off the heat, and allow the jam to cool. Then pour into your jam jars and allow to fully cool before placing in the fridge or freezer.
- This jam will keep in the fridge for up to a month and in the freezer for up to 6 months.