Habanero Mango Jelly

If you like a little heat and some sweetness at the same time, then this is what you need in your life. This jelly is amazingggg. We use it on toast, English muffins, as a glaze for chicken or ribs, and so much more. It has so much flavor its unreal. I've made it a few times and have perfected it along the way. The heat isn't too much because of the sweetness from the mangos and the secret ingredient, carrots! Carrots are naturaly a sweet vegtable so they're perfect in this jelly. Not only do they add a sweet taste but also a nice texture to the jelly. I just made a batch for Daniel's cousin and I'm getting ready to ship some out to her! I hope she loves it as much as we do!

Habanero Mango Jelly


4-5 Habaneros, cut in half and seeded ( I ware gloves because the habaneros sting my hands)
2 large Mangos, cut into chunks
1 large carrot, about 1/2 cup
1 cup of apple cider vinager
6 cups of sugar
1/2 packet of liquid pectin (unless you like a super firm jelly use no more then a whole packet of liquid pectin)

Blend habaneros, mangos and carrot in a food processor until finely chopped. Put in a medium sized saucepan with the apple cider vinegar and bring to a rapid boil. Add sugar and stir well after each cup is added. Simmer for 40 minutes, stirring often. Make sure nothing sticks to the bottom of the saucepan as it simmers. It will get foamy but just keep stirring if that happens so it doesn't spill over. Remove from the heat and burner after 40 minutes and let sit uncovered for 15 minutes. Stir in pectin and return to a boil. Turn down heat and simmer for 15 minutes. It will seem runny but trust me, it firms up. I put mine into mason jars, let cool to room temperature and enjoy! This makes enough for 3, 12 oz mason jars.