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.
Notes
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
Ingredients
- 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
Instructions
- 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.
Jocelyn
I want to make just a sweet mango-pineapple jam. Could this recipe be modified to accomplish that? If so, how?
Shelby Collings
Absolutely! Simply omit the pepper and onions. Substitute the apple cider vinegar for lemon or lime juice and increase the pineapple by 1 cup.
Happy jamming! We would love to hear how it turns out.
Steve M
I have several types of dried ground hot pepper that I have grown. I don’t care for the hotter varieties. If anyone has tried this with another type of hot pepper could you share how much you used and how hot your result was? Hoping to make a warm jam, not Napalm!
Also, what quantity of sweetener and volume. (number of jars)
Patsy Evans
the recipe does not say how much agave to use.
Shelby Collings
Good catch Patsy! You will use 50% less than the called for amount of sugar. So if it calls for 2 cups of sugar, you will use 1 cup of agave or honey.
Happy jamming!
Glenda
What about using fresh peppers as opposed to chili flakes?
Shelby Collings
We do not recommend using fresh peppers in this recipe.
Corinne
Could fresh hot pepper (i.e. reaper/habanero/etc) be part of the 1/2 cup of bell peppers?
Shelby Collings
It sure can, you may use any type of peppers you like, as long as the over all measurement stays the same.
Teri
How much heat does this jam have? I know Carolina reapers are super hot on the Scoville scale but I have also noticed when I have canned using fresh hot peppers like Thai, canning seems to really tame the heat. Do the dried flakes pack more of a punch? The recipe sounds great but before I make it I would like to know how much heat there really will be. Thank you Teri
Shelby Collings
It really varies, but we believe it can be quite spicy! You are welcome to wait for others to give feedback, and are always welcome to decrease the peppers to your taste.
Teri
I was wondering if the sugar content could be cut by either 50-75%? Thank you
Shelby Collings
Hello Teri,
It sure can!