Chunky Mango Jalapeno Jam

If you ask me, mango jalapeño jam is one of those happy accidents waiting to happen.

This sweet and spicy spread brings together juicy mangoes and fresh jalapeños for a flavor combo that works on just about everything. The fruit adds natural sweetness while the peppers give it a gentle kick that sneaks up on you.

It’s perfect slathered on toast, spooned over cream cheese with crackers, or even glazed on grilled chicken. The jam keeps well in the fridge and makes great gifts for friends who like a little heat with their sweet.

It’s an easy recipe that takes ordinary ingredients and turns them into something special for your pantry.

What Kind of Mangoes Should I Use?

For this jam, you’ll want to use ripe mangoes that give slightly when you press them but aren’t mushy or overripe. Popular varieties like Tommy Atkins, Kent, or Honey mangoes all work well, though any sweet, ripe mango will do the trick. The key is making sure they’re at peak ripeness – they should smell fragrant at the stem end and have a slight give when you gently squeeze them. If your mangoes are still firm, let them sit on your counter for a few days until they ripen up, as underripe mangoes won’t break down properly during cooking and will result in a less flavorful jam.

Options for Substitutions

This tropical jam is pretty forgiving when it comes to swaps, so here’s what you can try:

• Mangoes: If mangoes aren’t available, try peaches, apricots, or even papaya for a similar tropical sweetness. Make sure they’re ripe but still firm enough to hold their shape.
• Pineapple: You can replace pineapple with diced peaches, nectarines, or even green apples for a different flavor profile. Keep the same amount and chop them finely.
• Red chili: No red chilies? Try jalapeños, serrano peppers, or even red pepper flakes. Start with less than the recipe calls for – you can always add more heat, but you can’t take it away.
• Sugar: You can use brown sugar for a deeper flavor, or reduce the amount to 1½ cups if you prefer less sweetness. Honey works too, but use about ¾ the amount since it’s sweeter than sugar.
• Lemon juice: Lime juice works perfectly here and actually complements the tropical flavors even better. You can also use white vinegar in the same amount for that needed acidity.
• Pectin: If you don’t have pectin, just cook the jam a bit longer until it reaches your desired thickness. The natural pectin in the fruit will help it set, though it may take an extra 10-15 minutes of cooking.

Watch Out for These Mistakes While Cooking

The biggest mistake when making mango jalapeño jam is using underripe fruit, which will result in a jam that lacks the natural sweetness needed to balance the heat from the chilies – make sure your mangoes give slightly when pressed and smell fragrant at the stem end.

Another common error is adding all the chili at once without tasting, so start with half the amount and add more gradually since you can always increase the heat but can’t take it back.

To prevent your jam from turning into syrup, avoid stirring too vigorously once it starts thickening, and test for doneness by dropping a small amount on a chilled plate – it should wrinkle when you push it with your finger.

Finally, don’t skip the lemon juice even if your fruit seems tart enough, as the acid helps the jam set properly and prevents the beautiful golden color from turning brown during storage.

What to Serve With Mango Jalapeño Jam?

This sweet and spicy jam is perfect for spreading on cream cheese bagels or toast for a tropical breakfast that’ll wake up your taste buds. I love serving it alongside a cheese board with mild cheeses like brie or goat cheese – the creamy texture balances out the heat beautifully. It also makes an amazing glaze for grilled chicken or pork, and you can even dollop it on top of vanilla ice cream for a fun dessert twist. Don’t forget to try it with crackers and some sliced avocado for a quick and tasty snack that hits all the right flavor notes.

Storage Instructions

Refrigerate: Once your mango jalapeno jam has cooled completely, transfer it to clean glass jars and store in the refrigerator for up to 3 weeks. The flavors actually get better after a day or two, so don’t be surprised if it tastes even more amazing the next time you open the jar!

Preserve: If you want to keep this jam for months, you can process it using proper canning methods in sterilized jars. Follow safe canning guidelines and it’ll last up to a year in your pantry. This makes it perfect for gift-giving or stocking up when mangoes are in season.

Portion: I like to divide my jam into smaller jars so I’m not opening one big container every time I want some. Use clean spoons when scooping to keep bacteria out, and the jam will stay fresh longer. It’s great on toast, with cheese, or even as a glaze for grilled chicken!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 900-1000
• Protein: 4-6 g
• Fat: 1-2 g
• Carbohydrates: 235-260 g

Ingredients

• 2 fully ripe mangoes, diced fine
• 1 medium pineapple, trimmed, cored, and cut into small pieces
• 2 cups granulated sugar
• 1 tbsp fresh lemon juice
• 2 tsp minced red chili (more or less to taste)
• 1 tsp pectin (optional, for added thickness)

Step 1: Cook the Mangoes and Pineapple

• 2 fully ripe mangoes, diced fine
• 1 medium pineapple, trimmed, cored, and cut into small pieces

In a large pot, combine the diced mangoes and chopped pineapple.

Cook over medium heat, stirring occasionally, until the fruits begin to break down and release their juices.

This helps form the jam’s flavorful base and softens the fruit for the next steps.

Step 2: Dissolve the Sugar

• 2 cups granulated sugar

Add the granulated sugar to the softened fruits in the pot.

Stir continuously until the sugar is fully dissolved.

This sweetens the mixture and starts to form the jam’s syrupy consistency.

Step 3: Simmer the Jam Mixture

Bring the fruit and sugar mixture to a boil.

Then reduce the heat and allow it to simmer, stirring occasionally to prevent sticking.

Let the mixture cook until it noticeably thickens, intensifying the flavors.

Step 4: Add Lemon Juice and Chili

• 1 tbsp fresh lemon juice
• 2 tsp minced red chili (more or less to taste)

Once your jam has thickened, stir in the fresh lemon juice and minced red chili.

Mix thoroughly to evenly distribute the chili throughout the jam.

For a delightful kick, adjust the amount of chili to taste.

I always taste at this point—sometimes I like a little extra chili for added heat!

Step 5: Thicken with Pectin (Optional)

• 1 tsp pectin (optional, for added thickness)

If you prefer a thicker, more traditional jam texture, stir in the pectin now.

Simmer for an additional 10 minutes to allow the pectin to activate and set the mixture.

Step 6: Test, Cool, and Store the Jam

To check your jam’s set, place a small amount on a cold spoon; if it gels after a minute, it’s ready.

Remove the pot from heat and let the jam cool slightly.

Transfer the jam into sterilized jars, seal tightly, and store in a cool, dark place.

For best results, let the flavors develop for a day or two before enjoying.

Chunky Mango Jalapeno Jam

Delicious Chunky Mango Jalapeno Jam recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 950 kcal

Ingredients

  

• 2 fully ripe mangoes, diced fine
• 1 medium pineapple, trimmed, cored, and cut into small pieces
• 2 cups granulated sugar
• 1 tbsp fresh lemon juice
• 2 tsp minced red chili (more or less to taste)
• 1 tsp pectin (optional, for added thickness)

Instructions

 

• In a large pot, combine the diced mangoes and chopped pineapple. Cook over medium heat, stirring occasionally, until the fruits begin to break down and release their juices. This helps form the jam's flavorful base and softens the fruit for the next steps.
• Add the granulated sugar to the softened fruits in the pot. Stir continuously until the sugar is fully dissolved. This sweetens the mixture and starts to form the jam's syrupy consistency.
• Bring the fruit and sugar mixture to a boil. Then reduce the heat and allow it to simmer, stirring occasionally to prevent sticking. Let the mixture cook until it noticeably thickens, intensifying the flavors.
• Once your jam has thickened, stir in the fresh lemon juice and minced red chili. Mix thoroughly to evenly distribute the chili throughout the jam. For a delightful kick, adjust the amount of chili to taste. I always taste at this point—sometimes I like a little extra chili for added heat!
• If you prefer a thicker, more traditional jam texture, stir in the pectin now. Simmer for an additional 10 minutes to allow the pectin to activate and set the mixture.
• To check your jam's set, place a small amount on a cold spoon; if it gels after a minute, it's ready. Remove the pot from heat and let the jam cool slightly. Transfer the jam into sterilized jars, seal tightly, and store in a cool, dark place. For best results, let the flavors develop for a day or two before enjoying.