Mango-chili Jam

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• 8 fresh jalapeno chilies (6 to 9 oz.)
• 6 cups coarsely chopped peeled ripe mangoes
• 3/4 cup lemon juice
• 1 (1 3/4 ounce) package dry pectin, for lower-sugar recipes
• 4 cups sugar

Recipe

• 1 broil chilies on a small baking sheet 3 to 4 inches from heat, turning as needed, until chilies are charred and blistered all over, 10 to 12 minutes. cool. remove and discard skin, stems, and seeds. coarsely chop chilies.
• 2 in a 6- to 8-quart pan, combine mangoes, chilies, and lemon juice.
• 3 mix pectin with 1/4 cup sugar and stir into mangoes. bring to a rolling boil over high heat – keep stirring. add remaining 3 3/4 cups sugar and stir until mixture returns to rolling boil. stir and boil exactly 1 minute longer. remove from heat.
• 4 ladle into clean canning jars to within 1/8 inch of top. wipe jar rims. set clean, flat lids on top. screw on bands. invert jars for 5 minutes, and then turn upright. let cool at least 24 hours. check seals by pressing firmly on centers of the lids. if a lid pops back, it's not sealed; store it in refrigerator.**.
• 5 **modern preserving guidelines call for leaving 1/4" headspace in the jars and boiling water bathing for five minutes at sea level. remove to a protected countertop to cool, undisturbed, for 24 hours. do not invert the jars as it can affect the sealing compound's ability to form a tight seal to the edge of the jar.