MANGO JAM
I came up with this recipe when mangoes were on sale. I shared with some gals at work and both said that a spoonful was like a ray of sun. It can definitely cheer you up on a chilly March morning in the Midwest. With four mangoes, I added about 4 cups of sugar. This may taste great with a little dijon mustard mixed in and used as a dipping sauce or as a basting/marinate for pork, salmon, or chicken. (Time is approximate.)
Provided by Saeriu
Categories Breakfast
Time 45m
Yield 5 8 ounce jars, 5 serving(s)
Number Of Ingredients 5
Steps:
- Prepare jars/lids.
- Peel and dice mangoes.
- Measure mangoes, pour into a kettle, and add equal amount of sugar.
- Add juice of 1 lemon and zest of 1/2 of lemon.
- Add just enough water to keep from sticking, about 1/4-1/2 cup.
- Cook until soft.
- Immersion blend until smooth or work in batches with a blender.
- Cook until thickened.
- (Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).
- Pour in jars and seal.
MANGO JAM
Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.
Provided by RADHIKA GHATAGE
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h
Yield 24
Number Of Ingredients 4
Steps:
- Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
- Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
- Pour cooked jam into sterilized jars and seal according to canning directions.
Nutrition Facts : Calories 73 calories, Carbohydrate 18.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 1 mg, Sugar 18.1 g
MANGO-CHILI JAM
From Sunset Magazine. If you don't want to can the jam, let it cool and spoon into containers. Cover and chill up to 3 weeks. To store longer, leave about 1 inch headspace in containers, cover airtight, and freeze.
Provided by Jellyqueen
Categories Mango
Time 1h
Yield 8 cups
Number Of Ingredients 5
Steps:
- 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.
- In a 6- to 8-quart pan, combine mangoes, chilies, and lemon juice.
- 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.
- 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.**.
- **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.
THAI MANGO, CHILLI & LIME CUPS
Serve these quick, zingy vegetarian nibbles at your next party
Provided by Good Food team
Categories Starter
Time 20m
Yield Makes 32
Number Of Ingredients 7
Steps:
- Mix the mango, red chilli, red onion and a handful coriander leaves, then mix with the lime juice and sweet chilli sauce. Season.
- Divide between 32 mini croustade cups (in the supermarket bakery area) and serve within 1 hr so they'll be firm.
Nutrition Facts : Calories 19 calories, Fat 1 grams fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Sodium 0.06 milligram of sodium
MANGO WITH CHILE-LIME SALT
This take on the classic street food, served throughout Mexico, is encountered often in open air markets, beaches and parks in summer. The original is often made with tajín spice, a store-bought blend of ground chile, lime and salt. This preparation allows you to use any variety of mango, in states of ripeness from soft and juicy to firm, and the homemade chile-lime salt can be used for a variety of savory or sweet dishes as a garnish or topping. If using store-bought chile-lime salt, substitute the ground chile, lime zest and salt with 2 tablespoons of the seasoning.
Provided by Yewande Komolafe
Categories snack, finger foods
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- In a small bowl, combine the chile powder, lime zest and salt. Use the chile-lime salt immediately or store at room temperature in an airtight container for up to 3 days.
- Sprinkle the chile-lime salt all over the mango and serve immediately, or loosely cover and refrigerate for up to 4 hours.
CHILI JAM
A favourite at our family BBQs. You can serve this jam on almost anything e.g.: with steak, chicken, fish, or on fresh bread sticks or flat breads.
Provided by Chrissyo
Categories Onions
Time 40m
Yield 1 medium jar
Number Of Ingredients 7
Steps:
- Heat the oil in a saucepan.
- Add garlic and onion and cook on a low slow heat until the onions are transparent.
- Note: do not brown the onions and garlic.
- Add chillies to the garlic and onion mixture and cook until the chillies are soft.
- Again being careful not to brown or burn the garlic, onion and chilli mixture.
- Next, to the mixture in the saucepan, add the tamarind paste, fish sauce and the sugar.
- Simmer for ten minutes then turn off heat.
- Cool for a few minutes and then pour the mixture into a blender or food processor and blend until the mixture is the consistency of jam.
- (Blend to a smoothiish texture) Pour into sterilised jam jar and store in fridge.
- The Chilli Jam will last for a couple of weeks in the fridge.
Nutrition Facts : Calories 1946.5, Fat 163.9, SaturatedFat 27.7, Sodium 2829.3, Carbohydrate 121.7, Fiber 10, Sugar 77.9, Protein 13.9
More about "mango chili jam food"
CHILI-MANGO JAM RECIPE | EAT SMARTER USA
From eatsmarter.com
Servings 7Total Time 45 mins
15 CHILLI JAM RECIPES YOU NEED TO MAKE THIS WEEKEND
From chasingchilli.com.au
SPICY MANGO JAM |A TIPSY GIRAFFE
From atipsygiraffe.com
10 WAYS TO USE CHILLI JAM - FOOD MADE BETTER | STOKES …
From stokessauces.co.uk
HOMEMADE MANGO CHILLI SAUCE RECIPE - WHISKAFFAIR
From whiskaffair.com
SPICY MANGO JAM - KITCHEN THRILLS
From kitchenthrills.com
PINEAPPLE-MANGO-HOT PEPPER JAM - CHILI PEPPER …
From chilipeppermadness.com
HOMEMADE MANGO JAM RECIPE - MANGO PRESERVES …
From masalaherb.com
MANGO-CHILI JAM RECIPE -SUNSET MAGAZINE
From sunset.com
3/5 (4)Estimated Reading Time 1 minServings 8Calories 33 per serving
- Place chilies on a small baking sheet and broil 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.
- Mix pectin with 1/4 cup sugar. Stir into mangoes. Stirring, bring to a rolling boil over high heat. 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.
- 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, 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.
MANGO-CHILI JAM RECIPE | MYRECIPES
From myrecipes.com
Servings 8Calories 33 per serving
MANGO CHILI JAM RECIPE - HAWAII PACIFIC HEALTH
From hawaiipacifichealth.org
MANGO JAM RECIPE (FRUIT JAM) - FUN FOOD FROLIC
From funfoodfrolic.com
CHILI'S MANGO CHILE CHICKEN {COPYCAT RECIPE} - THE GIRL ON BLOOR
From thegirlonbloor.com
MANGO JAM | RICARDO
From ricardocuisine.com
MANGO CHILI JAM RECIPE - WEBETUTORIAL
From webetutorial.com
MANGO-CHILI JAM - GLUTEN FREE RECIPES
From fooddiez.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
EASY 3-INGREDIENT MANGO JAM RECIPE - A SASSY SPOON
From asassyspoon.com
SWEET AND CREAMY MANGO CHILI PALETAS - THE PIONEER WOMAN
From thepioneerwoman.com
10 BEST MANGO CHILI CHICKEN RECIPES - YUMMLY
From yummly.com
PINEAPPLE-MANGO CHILI JAM - FARM GIRL COOK'N
From farmgirlcookn.com
MANGO JAM RECIPES | BIGOVEN
From bigoven.com
MANGO CHILI JAM RECIPE - FARM AND DAIRY
From farmanddairy.com
KIWI-MANGO JAM – COCONUT & LIME
From coconutandlime.com
SPICY MANGO JAM RECIPE WITH JALAPENOS - RUNNING TO THE KITCHEN®
From runningtothekitchen.com
10 BEST MANGO CHILI SAUCE RECIPES | YUMMLY
From yummly.com
MANGO LIME JAM RECIPE - SERIOUS EATS
From seriouseats.com
MANGO JAM RECIPE - THAT GIRL COOKS HEALTHY
From thatgirlcookshealthy.com
MANGO JAM RECIPE: DELICIOUS, 4-INGREDIENT RECIPE
From chelsweets.com
EASY HOMEMADE MANGO JAM RECIPE - RACHNA COOKS
From rachnacooks.com
NUTRITIONAL FACTS: - FOOD.COM
From food.com
MANGO JAM - CAROLINE'S COOKING
From carolinescooking.com
HOMEMADE MANGO JAM RECIPE - TASTES LIKE SUNSHINE - CHISEL
From chiselandfork.com
MANGO HABANERO JAM - PEPPERSCALE
From pepperscale.com
JA MAKIN' ME CRAZY MANGO JAM - BOWL ME OVER
From bowl-me-over.com
CHILLI JAM | JAMIE OLIVER RECIPES
From jamieoliver.com
PINEAPPLE MANGO CHILI JAM - BALL® JAM MAKER RECIPES
From pinterest.ca
BERMUDA TRIANGLE MANGO CHILI JAM RECIPE - FOOD.COM
From food.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love