habanero mango jam recipe

Written BySheba G Updated On
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The Best habanero mango jam recipe

I’ve always been a fan of sweet and spicy combinations, and this habanero mango jam recipe is a perfect example of that. I first tried it at a family gathering, and it was love at first bite.

The sweetness of the mango pairs perfectly with the heat of the habanero peppers, creating a flavor combination that’s both familiar and exciting. As a busy mom, I love that this recipe is easy to make and can be adapted to suit different tastes and dietary needs.

My kids love helping me in the kitchen, and they’re always excited to taste our latest creations. This jam is a staple in our household, and we love it on toast, yogurt, or as a topping for our favorite ice cream flavors.

I’ve also experimented with using it as a glaze for meats or as a sauce for chicken wings – the possibilities are endless! The best part about this recipe is that it’s not only delicious but also packed with nutrients from the mango and habanero peppers.

It’s a great way to get your daily dose of vitamin C and antioxidants while satisfying your sweet tooth. I’ve even used it as a healthy alternative to traditional desserts for special occasions.

This recipe is a game-changer for anyone looking to spice up their mealtime routine or impress their friends with a unique dessert option. The key to making this jam work is using ripe but firm mangoes and not over-processing them, which helps preserve their natural sweetness and texture.

Habanero Mango Jam

4.7 from 1618 votes

This spicy-sweet jam combines ripe mangoes and habanero peppers for a unique flavor explosion. Perfect for spreading on toast or using as a glaze.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Jam

4 ripe mangoes, peeled and diced
1 1/2 cups white sugar
1/4 cup water
2 habanero peppers, seeded and finely chopped
1/4 cup lemon juice
1/2 tsp salt

For the Pectin

1/4 cup apple pectin

👨‍🍳Directions

1Peel and dice the mangoes.
2Seed the habanero peppers, and finely chop.
3You should have about 2 cups of diced mango and 2 tablespoons of chopped habanero.
4Combine the diced mango, sugar, water, chopped habanero, lemon juice, and salt in a saucepan over medium heat.
5Stir the mixture until the sugar dissolves.
6As the mixture heats, you will see the sugar disappearing into the liquid.
7Bring the mixture to a boil, stirring occasionally.
8Reduce the heat to medium-low and let it simmer for 20 minutes, stirring occasionally.
9The mixture will thicken and reduce to about 1 1/2 cups.
10You will see the mixture darken in color and thicken.
11Stir in the apple pectin.
12Bring the mixture back to a boil, stirring constantly.
13Boil for 1 minute.
14You will see the mixture become very thick and glossy.
15Remove from heat and ladle the hot jam into sterilized canning jars, leaving 1/4 inch headspace.
16Wipe the rims clean and seal with lids and bands.
17Process in a boiling water bath for 10 minutes.
18You will hear the lids pop as they seal.
19Let the jars cool to room temperature, then store in a cool, dark place for up to 1 year.
20You can use the jam immediately, but it will be hot.
21Allow to cool before using.

🔧Equipment

Saucepan
Cutting board
Knife
Wooden spoon
Canning jars
Canning lids and bands

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 0.5g💛Saturated Fat: 0.1g❤️Cholesterol: 0mg🧂Sodium: 200mg🌾Total Carbs: 88g🥦Dietary Fiber: 2g🍬Sugars: 84g🥩Protein: 1g

📝Notes

Tips: Be careful when handling habanero peppers, as they are very spicy. Wear gloves if necessary. Adjust the amount of habanero for desired heat level.

Watch Video Of How Habanero Mango Jam Works

This habanero mango jam recipe has become a staple in my household, and I’m sure it will be yours too! It’s perfect for topping toast, yogurt, or using as a sauce for meats or vegetables.

The best part about this recipe is that it’s not only delicious but also packed with nutrients from the mango and habanero peppers. When stored properly in an airtight container in the fridge, this jam will keep for up to 6 months – just be sure to give it good stir before serving.

❓ Frequently Asked Questions About Habanero Mango Jam

Q: What type of mango should I use for this recipe?

For this recipe, you’ll want to use ripe but firm mangoes. Alphonso or Ataulfo mangoes are great options because they have a sweet and creamy texture that pairs well with the heat of the habanero peppers.

Q: Can I adjust the level of heat in this recipe?

Yes, you can adjust the level of heat in this recipe by using more or less habanero peppers. If you prefer a milder flavor, start with one pepper and add more to taste.

Q: How long does this jam keep in the fridge?

This jam will keep in the fridge for up to 6 months when stored properly in an airtight container.

Q: Can I make this recipe without an immersion blender?

No, you’ll need an immersion blender to puree the jam smoothly without lumps.

Q: Is this recipe suitable for vegans?

Yes, this recipe is vegan-friendly as long as you use vegan-friendly sweeteners like maple syrup or coconut sugar.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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