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Ingredients

• 2 ripe mangoes, peeled, pitted and finely chopped
• 2 jalapeno peppers, seeded, finely chopped
• 1 (540 ml) can pineapple tidbits with juice
• juice of ½ lime or lemon and the zest (about 1 1/2 tbsp)
• ¾ cup fresh cilantro, finely chopped (remove stems and dark leaves)
• 3 to 4 envelopes Knox gelatine powder (depending on jelly consistency desired)
• or Certo fruit pectin crystals if preferred (read setting instructions on bottle per cups of liquid and fruits)
• NOTE: one envelope of Knox gelatine powder will set 2 cups (500 ml) of liquid or 1 ½ cups (375 ml) solids.
• 5 cups white sugar
• 1 cup apple cider vinegar

Description

On My First Attempt At Making Jelly, It Did Not Set Well. So I Tried Again Increasing The Gelatine Content, BINGO! It Worked So Well And It Was So Tasty That I Decided To Make My Own Hot Mango, Cilantro And Pineapple Jelly Recipe. Here It Is. Serve

Group Recipes