A small batch recipe for Mango Habanero Jam that’s sweet followed by some definite heat! Perfect on toast or crackers, even better to gift!
I’ve got another small batch jam recipe today – this time it’s sweet with a little heat. This Mango Habanero Jam is perhaps one of my favorite jams I’ve made yet…
It starts off sweet, followed by a slow heat on the back end. It’s really good spread on sourdough bread, and topped on cream cheese sourdough crackers. So so so good!
On their own, habanero peppers are typically a bit spicy for the average person. But coupled with mangos, the heat of the peppers is well balanced making for a really flavorful jam that is more than addictive.
How to Make Mango Habanero Jam
Start this recipe by peeling and removing the pit from each mango. Chop the mangos and add to your blender. Then remove the stems and seeds from your habanero peppers, and place them in the blender too. Pulse that blender until the peppers are well chopped and combined with the mango (they should break down — almost a puree).
Dump those mangos, habanero peppers, sugar, pectin and lemon juice in your deep stock pot along with the rest of the ingredients. A tall stock pot is a necessity when making jam. The jam will boil up and a deep pot ensures that it doesn’t boil over and burn your stove top range.
Crank that heat and bring the mixture to a boil. You want the mixture to reach 220 degrees F for the jam to result in a good “set”.
Prepare the Jars
While you are working on the jam, take the time to toss the water bath canner on the stove and heat that water to boiling so that’s ready to go when your jam is done. Then wash your jars and place the jars, lids and bands in a 200 degree F oven to sterilize. Pull them out just before you are ready to fill.
Fill the Sterilized Jars
Once the jam has reached the setting point (220 degrees F), allow it to continue to boil for 4-5 minutes.
Then carefully remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
Process in a Water Bath Canner
Lower the filled jars into a hot water bath, cover with 2 inches of water. Carefully place the lid on the water bath canner, and bring water to a steady boil.
Process the jars for 10 minutes (half pints), adjusting for altitude. Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool. Check lids for a good seal after 24 hours. Lids should not flex up and down when center is pressed.
Store jars in a cool place for up to one year.
How to Serve Mango Habanero Jam
This jam is great when spread on fresh sourdough bread, toast, or even served as an appetizer on crackers with a little cream cheese.
Mango Habanero Jam
- Water Bath Canner
- half pint canning jars
- heavy bottom stockpot
- 2 large mangos or 4 regular mangos, peeled and pit removed
- 4 ea Habanero peppers stems removed, chopped
- 5 C sugar
- 1 box pectin
- 2 Tbsp lemon juice
- Fill the water bath canner with water on a separate stove burner to prepare the jam for the water bath.
- Wash the canning jars. Place the canning jars, lids and bands in the oven at 200 degrees F to sterilize while you are making the jam (it helps to have them all in an 13x9 dish to keep them all together).
- Place the peeled, chopped mangos and the peppers, seeds removed, and place in your blender. Pulse until the mangos and peppers are well chopped/broken down.
- Add the mangos, peppers,, sugar, pectin, and lemon juice to your deep stock pot. Give it a stir to combine.
- Crank the heat to high and bring the mixture to a rolling boil. Stir frequently, until the mixture reaches 220 degrees F. Once the mixture reaches 220 degrees F, continue to boil for 4-5 minutes.
- Carefully remove the pot from the stove.
- Remove from heat and ladle into sterilized canning jars, leaving 1/2 inch headspace. Wipe rims thoroughly and then apply lids and bands (finger tight).
- Placed filled jars in a hot water bath, ensuring that they are covered by 2 inches of water. Place lid on water bath canner, and bring water to a steady boil.
- Process the jars for 10 minutes (half pint), adjusting for altitude. Boil 10 minutes at altitudes of 1,000 feet or less. Boil one additional minute for every 1,000 feet elevation.
- Turn off the heat, remove the lid and allow the jars to rest for 5 minutes. Then remove the jars entirely and allow to cool.
- Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed. Store jars in a cool place for up to 1 year.
Tips to Ensure a Good Set
This recipe uses a full box of pectin a specific amount of sugar. Should you choose to double the recipe, or lessen the sugar, you’ll want to adjust the pectin accordingly to ensure the jam sets.
Jam can take up to 24 hours to properly set. Please don’t panic if you see that your jam isn’t starting to set – as the jars cool, the pectin will kick in and the transformation will happen.
Did you make this recipe? Please rate the recipe & share a comment with me to let me know how your jam turned out.