Discover the delightful fusion of sweet and spicy with this Small Batch Mango Habanero Jam. Perfect for spreading on toast, adding to cheese boards, or even gifting, this jam brings a unique flavor profile that is sure to impress. Let’s dive into this easy-to-follow recipe that showcases the vibrant colors and tastes of mango and habanero.
Small Batch Mango Habanero Jam
This jam is not only vibrant but also a fantastic condiment that can elevate any dish. The sweetness of ripe mango paired with the heat of habanero makes it a crowd-pleaser. Here’s how to make it!
Ingredients:
- 2 ripe mangoes, peeled and diced
- 1-2 habanero peppers, finely chopped (adjust based on your heat preference)
- 1 cup sugar
- 1/4 cup lemon juice
- 1/2 teaspoon ground ginger (optional)
- 1/2 teaspoon salt
- 1/2 cup water
Instructions:
- In a medium saucepan, combine the diced mangoes, chopped habanero peppers, sugar, lemon juice, ground ginger, salt, and water. Stir until the sugar is dissolved.
- Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 15-20 minutes. Stir occasionally to prevent sticking.
- As the mixture cooks, you will notice it thickening. To test the consistency, use the plate test: drop a spoonful of the jam onto a chilled plate and run your finger through it. If it holds its shape, it’s ready!
- Once the desired thickness is achieved, remove the saucepan from heat. Allow the jam to cool slightly.
- Pour the hot jam into sterilized jars, leaving about 1/4 inch of space at the top. Seal the jars with lids while still warm.
- Let the jam cool to room temperature before storing it in the refrigerator. If processed correctly, it can last in the refrigerator for up to two weeks.
This Small Batch Mango Habanero Jam not only tastes amazing but will also impress your guests with its stunning color and unique flavor. Serve it as a topping or a side; you can’t go wrong with this delicious homemade jam!
source: www.rebootedmom.com
