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Fruity jalapeño and mango jam

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  • Dairy free
  • Egg free
  • Gluten free
  • Lactose free
  • Peanut free
  • Nut free
  • Sesame free
  • Soy free
  • Wheat free
  • Shellfish free
  • Seafood free
  • Low fat per serve
  • Vegan
  • Vegetarian

This sweet and spicy jam is delicious on a cheese board. It makes a thoughtful DIY gift, too.

  • Makes1, approx 3 1/4 cups
  • Cook time35 minutes
  • Prep time20 minutes
Fruity jalapeño and mango jam

Ingredients

  • 1 red capsicum, seeded, finely chopped
  • 1 mango, stoned, peeled, chopped
  • 1 green apple, peeled, chopped
  • 2 jalapeño chillies, seeded, finely chopped
  • 2/3 cup (160ml) apple cider vinegar
  • 500g jam setting sugar
  • 1 tbs lemon juice

Nutritional information

Per 1 Tbs: Energy: 136kJ/33 Cals (2%), Protein: 0.1g (0%), Fat: 0g (0%), Sat Fat: 0g (0%), Carb: 8g (3%), Sugar: 8g (9%), Dietary Fibre: 0.2g (1%), Sodium: 1mg (0%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Combine capsicum, mango, apple, chilli and vinegar in a saucepan over medium-high heat and bring to the boil. Reduce heat to medium-low and simmer, stirring, for 12-15 mins or until soft.

  2. Step 2

    Add sugar and lemon juice. Return to the boil and cook for 10 mins or until sugar dissolves and jam reaches setting point. (To test if the jam is set, freeze a saucer for 10-15 mins. Remove the jam from heat and place a small spoonful of jam on the chilled saucer. Return saucer to the freezer for 1 min. Run your finger through the jam to test if it wrinkles and gels. If it doesn’t, return the jam to heat for 5 mins, then repeat the test.)

  3. Step 3

    Meanwhile, to sterilise preserving jars, place jars and lids in a large saucepan and cover with cold water. Bring to the boil over medium heat. Cover and reduce to low. Boil gently for 10 mins to kill any bacteria. Use tongs to carefully remove jars and lids and place, upside-down, on a clean tea towel.

  4. Step 4

    Ladle jam into sterilised jars (see right). Seal and set aside to cool.

Recipe tip

COOK. STORE. SAVE. 
Pair this jam with hard cheeses, such as manchego, for a spicy kick.

 

Fruity jalapeño and mango jam

Fruity jalapeño and mango jam
  • Makes1, approx 3 1/4 cups
  • Cook time35 minutes
  • Prep time20 minutes
Ingredients
  • 1 red capsicum, seeded, finely chopped
  • 1 mango, stoned, peeled, chopped
  • 1 green apple, peeled, chopped
  • 2 jalapeño chillies, seeded, finely chopped
  • 2/3 cup (160ml) apple cider vinegar
  • 500g jam setting sugar
  • 1 tbs lemon juice
    Description

    This sweet and spicy jam is delicious on a cheese board. It makes a thoughtful DIY gift, too.

    Method
    1. Step 1

      Combine capsicum, mango, apple, chilli and vinegar in a saucepan over medium-high heat and bring to the boil. Reduce heat to medium-low and simmer, stirring, for 12-15 mins or until soft.

    2. Step 2

      Add sugar and lemon juice. Return to the boil and cook for 10 mins or until sugar dissolves and jam reaches setting point. (To test if the jam is set, freeze a saucer for 10-15 mins. Remove the jam from heat and place a small spoonful of jam on the chilled saucer. Return saucer to the freezer for 1 min. Run your finger through the jam to test if it wrinkles and gels. If it doesn’t, return the jam to heat for 5 mins, then repeat the test.)

    3. Step 3

      Meanwhile, to sterilise preserving jars, place jars and lids in a large saucepan and cover with cold water. Bring to the boil over medium heat. Cover and reduce to low. Boil gently for 10 mins to kill any bacteria. Use tongs to carefully remove jars and lids and place, upside-down, on a clean tea towel.

    4. Step 4

      Ladle jam into sterilised jars (see right). Seal and set aside to cool.