Mango And Jalapeno Jelly

1. Boil 5 clean jelly jars while making the jelly.

2. Combine all ingredients except the pectin in a large saucepan and boil for 30 minutes.

3. Allow to cool for ten minutes.

4. Stir in pectin and boil for 10 minutes or until jelled.

5. To test, dip a metal spoon in at right angles to the surface of the jelly and lift it about 12 inches above the surface.

6. While still at right angles, allow the drops to"sheet" off.

7. If they do not come together and sheet off, continue boiling and test again.

8. Remove the jelly from heat, skim, and allow it to cool.

9. Carefully ladle into hot sterilized jars.

10. Clean the outside of each jar around the top with a hot cloth dipped in boiling water.

11. Seal with sterilized lids.

12. Enjoy!

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Nutrient	Quantity
Total fats	2.0059 g
Protein	4.3661 g
Carbohydrates	1390.0529 g
Energy	5620.9425 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.2693 g
Water	780.7751 g
Aspartic acid	0.3366 g
Calcium, Ca	241.155 mg
Lutein + zeaxanthin	404.4375 g
Fiber, total dietary	8.865 g
Fatty acids, total saturated 22:0	0.001 g
Carotene, beta	3357.3375 g
Niacin	3.7436 mg
Vitamin A, RAE	285.525 g
Arginine	0.1534 g
Riboflavin	0.2117 mg
Tocopherol, beta	0.1069 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0169 g
Glutamic acid	0.4752 g
Sodium, Na	63.2775 mg
Fatty acids, total saturated 16:1 undifferentiated	0.3326 g
Total lipid (fat)	2.0059 g
Manganese, Mn	1.8412 mg
Fructose	25.1291 g
Proline	0.1436 g
Fatty acids, total saturated 16:0	0.374 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0209 g
Sucrose	1336.8662 g
Choline, total	40.1512 mg
Sugars, total	1372.8062 g
Serine	0.1733 g
Fatty acids, total saturated 10:0	0.0007 g
Fatty acids, total saturated 18:0	0.0252 g
Vitamin B-6	0.7304 mg
Selenium, Se	3.4635 g
Ash	4.8025 g
Fatty acids, total saturated 18:1 undifferentiated	0.3797 g
Pantothenic acid	1.0815 mg
Phenylalanine	0.1337 g
Copper, Cu	0.7118 mg
Thiamin	0.1521 mg
Methionine	0.0396 g
Iron, Fe	6.4515 mg
Carbohydrate, by difference	1390.0529 g
Phosphorus, P	119.885 mg
Folate, total	221.9625 g
Tocopherol, gamma	0.0664 mg
Fatty acids, total saturated 4:0	0.0014 g
Lycopene	14.85 g
Alanine	0.4059 g
Valine	0.2079 g
Fatty acids, total saturated 18:2 undifferentiated	0.1149 g
Glycine	0.1683 g
Carotene, alpha	67.1625 g
Glucose (dextrose)	10.8075 g
Fatty acids, total saturated 14:0	0.067 g
Zinc, Zn	1.0301 mg
Isoleucine	0.1436 g
Tocopherol, delta	0.0034 mg
Fatty acids, total saturated 12:0	0.0059 g
Fatty acids, total polyunsaturated	0.3892 g
Leucine	0.2475 g
Tocotrienol, alpha	0.1553 mg
Vitamin A, IU	5719.725 IU
Folate, DFE	221.9625 g
Tryptophan	0.0643 g
Vitamin C, total ascorbic acid	220.2075 mg
Fatty acids, total polyunsaturated 16:1 c	0.001 g
Fatty acids, total polyunsaturated 18:1 c	0.0084 g
Fatty acids, total saturated 20:0	0.0014 g
Tocotrienol, beta	0.0495 mg
Tyrosine	0.0792 g
Vitamin K (phylloquinone)	27.0338 g
Fatty acids, total saturated	0.4864 g
Histidine	0.094 g
Fatty acids, total monounsaturated	0.7028 g
Threonine	0.1534 g
Folate, food	221.9625 g
Fatty acids, total polyunsaturated 17:0	0.0003 g
Cryptoxanthin, beta	84.9375 g
Vitamin E (alpha-tocopherol)	5.6632 mg
Magnesium, Mg	98.7475 mg
Lysine	0.3267 g
Potassium, K	1557.775 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Sugar	6.5 cups	5238.87	1310.374	0
Mango	3 cups	297	74.151	1.881
jalapeño	6	9.7875	2.1938	0.1249
cider vinegar	1.5 cups	75.285	3.3341	0
liquid pectin	1 bottle	0	0	0