Mango Datil Jam
- 12 peppers ripe, yellow datil
- 1 cup apple cider vinegar
- 1 mango fresh, 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.nlend until well pureed.nring mixture and sugar to boil in a heavy pot. Boil 8 minutes.ndd certo, stir well.nBring to boil again.nour 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.
peppers, apple cider vinegar, mango, apricot nectar, orange juice, sugar, liquid certo
Taken from www.yummly.com/recipe/Mango-Datil-Jam--1173883 (may not work)