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The combination of sweet tangy mango and habanero makes this jam a versatile addition to your everyday eating.
I use it to accompany scrambled eggs, on a cheese board, in some of my curries, and alongside chicken.
Ingredients
2 large mangos or 2 tins of mangos drained.
4 habanero peppers (more if you like it hotter), stems, and seeds removed and chopped roughly. You can use chillies or a combination of whatever you have.
An amount of sugar that is equivalent to the amount of mango and chilli once they have been pureed. ( I try and use jam-setting sugar). If you don't have jam-setting sugar you may want to add pectin. Adding a setting agent means that you don't have to boil your jam for hours, consequently losing much of the jam through evaporation.
2 tablespoons of lemon or lime juice.
Method
1. Wash your jars and lids then place them in a hot oven to sterilise. I just wash the lids and leave them.
2. Pop a small dish in the freezer for jam testing later on.
3. Put the mangos, and chopped habanero into a blender or food processor and pulse until they have broken down into a sloppy mush.
4. Add the mango, and habanero mix to a pot with the lemon juice and sugar (and pectin if required).
5. Bring to a rolling boil, stirring frequently.
6. Take the jars out of the oven and place on a heatproof chopping board
7. When the jam is thick pop a little dob on the cold dish that you earlier placed in the freezer. As it cools it should look 'jammy'.
8. Spoon the jam into the hot jars and seal tightly.
The longer you leave this jam, the better it gets! That is if you can resist the temptation!
