Welcome again to Buddberry Farms! I wanted to share with you this fabulous recipe for a Mango-Chipotle Preserve. A while back, I had a hankering to make a new jam product. I like to combine ingredients that are complimentary to each other but not run of the mill combinations that you find in every grocery store. I knew I wanted to use mango and something spicy. I consulted with my daughter, who actually suggested this combination. I had previously made a pepper- apple jelly and I liked the sweet-hot combination.
Before I was sure I wanted to use chipotle peppers, I went in search on Pinterest for some possible ideas. There I actually found this recipe for the same Preserve I thought I had made up, with the help of my daughter of course.
This Chipotle Mango Preserves recipe was an entry that Audrey Humaciu at thatrecipe.com had made as part of a crazy ingredient challenge that she was involved with. Audrey is a food blogger and so I tried “my” recipe based on hers. The trick to this recipe seems to be the equal parts mango chunks and sugar that sit overnight together. I used a large zipper bag in the refrigerator. I believe there’s a chemical reaction that stimulates the natural pectin.
Here’s how I made my batch:
- 5 cups chopped, peeled mango chunks
- 5 cups sugar
- 1 Tablespoon lemon juice
- 2 chipotle chilis, rinsed of their adobo sauce & chopped
Combine the mango and sugar in a large zipper bag and swish together to mix thoroughly. Leave overnight in the refrigerator. The next day, strain the juice-syrup mixture into a large pot and boil the syrup, with the lemon juice, for about 20 minutes. Add the mango chunks and boil for another 20 minutes. Gently stir in the chopped chipotle chilis.
Now I canned mine and it made 6-8 oz jars, which I processed in a water bath for 20 minutes.
This Preserve is fabulous, sweet, spicy, but not too hot, and smoky warm; especially tasty over meats, or in a quesadilla….mmm…mmm…mmmm…now I’m getting hungry!