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Embark on a tropical adventure with this Mango Habanero Jelly! Sweet, luscious mango meets fiery habanero in a concoction perfect for those who like their flavors bold and daring. This jelly is amazing on grilled shrimp or to spice up your taco night. Imagine its sweet heat mingling with cheese on a cracker, or even glazing over a roast for an island-inspired dinner. It's the kind of treat that makes you feel mischievous in the kitchen!
Prepare your canning jars according to standard canning procedures.
In a large pot, combine 3 cups of diced mango, 2-3 minced habanero peppers (depending on your heat preference), 5 cups of granulated sugar, and 1 cup of apple cider vinegar.
Bring the mixture to a rolling boil over medium-high heat, stirring constantly to dissolve the sugar.
Once boiling, reduce the heat and simmer for about 10 minutes until the fruit is soft.
Stir in 1 pouch of liquid pectin and 2 tablespoons of lemon juice, return to a boil, and cook for another minute, stirring constantly.
Remove the pot from heat. Skim off any foam that forms on top.
Ladle the hot jelly into prepared jars, leaving about 1/4 inch of headspace. Clean the rims of the jars before applying the lids.
Seal and process the jars in a water bath for 10 minutes to ensure proper preservation.
Remove jars and let them cool on a towel-lined counter until fully set and cooled. Check seals and store in a cool, dark place.
