During a mid winter kitchen clean out I came across a number 10 can of pickled Jalapenos and decided to whip up some Jalapeno recipes. First up Jalapeno Mango Ginger Jam. This jam on its own is strong flavored and packs a punch to the average person. I made it this way to use as a base for future recipes like cookies, donuts fillings and so on. I suggest trying it out on chicken wings. This recipe makes 24oz of jam.
18oz Mango Finely Chopped
6oz Pickled Jalapenos Finely Chopped
1/3oz Ginger
1cp White Vinegar
1tsp Fish Sauce
2tbs Worcestershire Sauce
1cp Sugar
2tsp Cornflour
4tbsp Hot Water
Make It:
Place the mango, vinegar, fish sauce, Worcestershire sauce, sugar and
ginger in a saucepan. Heat over medium heat and bring to a boil while stirring
to dissolve the sugar. Simmer for about 10 minutes, until slightly thickened.
Add the chopped jalapeno and simmer for
In a small bowl, dissolve the cornflour in the 2 tbsp of
water. Add this to the mango jalapeno sauce and simmer while stirring until thickened, another 10-15 minutes. Simmer longer for a thicker sauce, or
add water to thin it out.
Once you have reached the desired thickness the jelly can be poured into jars and canned for later use. I put my jelly into a food processors to get a smoother jelly and then canned it.
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