Mango Datil Jam

I'm happy to report that my Datil Pepper wintered over just fine and is beautiful. It is full of peppers, I know I need a pic, and this is my first harvest. I found this jam recipe and used it as a guide although it uses habanero peppers. I did some research when I first bought my Datil and found out they are in fact related to the habanero. I picked 12 ripe Datil's and made this jam. It is HOT, it starts out sweet with some heat, then the sweet leaves and the heat stays!!! Awesome batch of jam.

 

• 12 ripe (yellow) datil peppers
• 1 cup apple cider vinegar
• 1 fresh mango, peeled and chopped
• 1/2 cup apricot nectar
• 1/2 cup orange juice
• 6 cups sugar
• 1 package liquid Certo

In a blender add datil peppers, vinegar, mango, and juices.

Blend until well pureed.

Bring mixture and sugar to boil in a heavy pot. Boil 8 minutes.

Add certo, stir well.

 Bring to boil again.

Pour into six 1/2 pt jars and seal*.

*The easiest way to can is this - wash and dry canning jars thoroughly. Place lids and rings in a pot of barely simmering water. Once jelly is ready, fill a jar, leaving about a 1/4" headspace. With tongs, remove lid and ring from water, place on jar, and tighten, although not too tight. Turn jar upside down on a dishtowel. Repeat with remaining jars. Allow to cool for 5-10 minutes. Turn upright and allow to seal. Tighten rings on all jars. If any of the jars don't seal, simply store in the refrigerator once cool. The other jars can be stored in a pantry for 8 months to a year, if it lasts that long. (Thanks to Home by 28 Cooks for the above already typed directions.)

This is the process I use for all my canning unless a  water bath is required.
Enjoy!!