Mango Chilli Jam

Ingredients:

• 2 ripe mangoes (about 400 g flesh), peeled & chopped

• 1–2 Scotch bonnet peppers, finely chopped (use ½–1 pepper for mild heat)

• 1 red chilli (optional, for colour)

• 1 red bell pepper, finely chopped (adds sweetness + softens spice)

• 250 g jam sugar (with pectin)

• 1 tbsp lime juice (or lemon juice)

• 1 tbsp apple cider vinegar

• Pinch of salt

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 Method

1. Prep your fruit & chillies:

Peel and chop 2 mangoes (400 g). (Or mango pulp) Finely chop 1–2 Scotch bonnets and 1 red bell pepper.

→ For less spice, remove the Scotch bonnet seeds and use just ½ pepper + 1 sweet red chilli.

2. Cook down:

Add mango (400 g), Scotch bonnet (1–2), bell pepper (1), 1 tbsp lime juice, 1 tbsp vinegar, and a pinch of salt to a saucepan.

Cook on medium for 10–12 minutes until everything softens.

3. Blend smooth:

Carefully blend the mixture until smooth (stick blender or jug blender). Return to the pan.

4. Add sugar:

Stir in 250 g jam sugar, then bring to a gentle boil.

Cook for 10–15 minutes, stirring often, until it thickens and reaches jam consistency (a spoonful on a cold plate should wrinkle when pushed).

5. Jar & store:

Pour hot jam into sterilised jars, seal, and let cool.

Keeps 2–3 weeks in the fridge, or longer if sealed properly.