The 2019 World Food Championship took place in Dallas, Texas and included a wonderful new event, the Biscuits and Jampionship! Donna Collins, owner and chef of The Jelly Queen, was the brains and brawn behind putting this event together and we were proud to partner with her in sponsoring the event. 1st place prize, and Jelly King title, belongs to Acie Vincent. Acie owns and operates The Redneck Chef and describes his life passions as cooking, art, and family. His award winning recipe was the Carolina Reaper Pineapple Mango Jam.
Options: Honey can be substituted for the agave. 1 cup up to 2 cups of sugar can be substituted for the agave.
Servings 12 cups
- 4 cups Organic Mangos small dice
- 1 Large Organic Pineapple (about 5 cups) small dice
- ½ cup Organic Red Bell Pepper very fine dice
- ¾ cup Organic Sweet Onion very fine dice
- 1 cup pineapple juice
- 3/4 cup Organic Apple Cider Vinegar
- 3 tablespoons Lemon Juice fresh squeezed
- ½ teaspoon Carolina Reaper Chili Flakes
- 3 cups Wholesome Organic Cane Sugar divided to 2 cups and 1 reserved
- 1 teaspoon Vanilla
- 4 teaspoons Pomona’s calcium water see step 1
- 4 teaspoons Pomona’s Pectin mixed with sweetener
- Before You Begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well. Extra calcium water should be stored in the refrigerator for future use.
- In a large saucepan add Mango, Pineapple, 2 cups Sugar, bell pepper, onion, vinegar, pineapple juice, Carolina Reaper Chili Flake, Lemon Juice, Calcium Water and bring to a boil over medium low heat, cook until the onions become translucent.
- Add the Vanilla.
- In a small bowl add the remaining cup of sugar and the pectin and stir well.
- Add to the boiling fruit stirring constantly until pectin is dissolved (1-2 minutes).
- Remove hot jars from canner and fill jars with jam, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, return the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then remove jars from canner.
- Allow jars to cool undisturbed for 12 to 24 hours. Then confirm that jars have sealed. Remove screw bands from sealed jars, rinse off outside of jars if necessary, label jars, and store for later use.