Mango Jalapeño Jam (No Sugar Added)
This quick and easy Mango Jalapeno Jam is made with no added sugar and comes together in one small pot in about 25 minutes. It is the perfect spicy sweet spread to spoon over a block of cream cheese with crackers, pair with air fryer Brie, or slather on a turkey sandwich.
Servings: 16
Calories: 14kcal
Equipment
- 2½ quart pot
- Food Processor
- Silicone spatula or spoon
- 8 ounce canning jar with lid
Ingredients
- 1 cup mango purée from about 3 ripe mangoes, peeled and chopped; do not go below ¾ cup
- ¼ cup apple cider vinegar white vinegar or another light vinegar works; do not use balsamic, it will turn the jam dark
- 1 tablespoon low or no sugar dry pectin use a pectin formulated for low sugar or no sugar recipes
- ¼ cup allulose plain granulated allulose
- 1 tablespoon granulated Swerve sweetener an erythritol based sweetener; you can use all allulose instead
- 3 tablespoon diced jalapeño pepper use 1 tablespoon for a sweeter, milder jam or up to 4 tablespoons for more heat
- ¼ teaspoon salt optional; brings out all the flavors
- 1 tablespoon lime juice, plus the zest of 1 lime or substitute 1 True Lime packet
Instructions
- Peel and chop about 3 ripe mangoes. Add them to a food processor and pulse until they are almost puréed but still have a little texture. Measure out 1 cup of mango purée. Three mangoes usually does the trick, and you never want to go below ¾ cup.1 cup mango purée
- Add the 1 cup of mango purée and ¼ cup of apple cider vinegar to a 2½ quart pot. Turn the heat to medium, bring it to a boil, and let it simmer for a few minutes. This is a good time to break up any larger chunks of mango you don't want in the finished jam.¼ cup apple cider vinegar
- Stir in 3 tablespoons of diced jalapeño, or adjust to taste. Use 1 tablespoon for a sweeter, milder jam or up to 4 tablespoons for more heat.3 tablespoon diced jalapeño pepper
- In a small bowl, mix together 1 tablespoon of low or no sugar dry pectin, ¼ cup of allulose, and 1 tablespoon of granulated Swerve. Mixing the pectin with the sweeteners first keeps it from clumping when it hits the hot jam.1 tablespoon low or no sugar dry pectin, ¼ cup allulose, 1 tablespoon granulated Swerve sweetener
- Once the jam is at a boil that won't stir down, add the pectin and sweetener mixture. Stir well to combine and bring it back up to a boil.
- Stir in 1 tablespoon of lime juice and the zest of 1 lime, or 1 True Lime packet. Sprinkle in ¼ teaspoon of salt. This is optional, but it brings out all the flavors and pops the sweetness. Give it a taste and adjust the spice or sweetness if you like.1 tablespoon lime juice, plus the zest of 1 lime, ¼ teaspoon salt
- Keep stirring and let the jam reduce for about 5 minutes, until you can scrape the bottom of the pot and it stays separated for a moment. Stir often so it does not scorch on the bottom.
- When the jam looks glossy and has reduced, take it off the heat right away so it does not scorch. Spoon or pour it into an 8 ounce canning jar, which holds about the 1 cup this recipe makes. Let it cool, then refrigerate overnight for the best set. For a quicker set, spread it in a shallow metal tray and refrigerate for a couple of hours.
Notes
PREP TIPS
• This jam needs time to set. After cooking, refrigerate it overnight for the best set. For a quicker set, spread it in a shallow metal tray or put a little on a plate in the freezer. This chill time is hands off and is not included in the total time. COOKING TIPS
• Mangoes are naturally low in pectin and there is no added sugar here, so use a pectin formulated for low sugar or no sugar recipes.
• Always mix the dry pectin together with the allulose and Swerve before adding them to the pot. This keeps the pectin from clumping.
• Keep an eye on the pot and stir every few minutes so the jam does not scorch on the bottom.
• Let the jam reduce until you can scrape the bottom and it stays separated for a moment. This gives the best set after chilling.
• A sugar substitute will not give as firm a set as sugar. For a firmer jam, use half sugar and half allulose. STORAGE
• Refrigerator: Store in an airtight jar in the refrigerator. An 8 ounce canning jar holds about 1 cup, which is roughly what this recipe makes.
• This is a fresh refrigerator jam and is not processed for shelf storage, so keep it chilled or freeze it for longer storage. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
• This jam needs time to set. After cooking, refrigerate it overnight for the best set. For a quicker set, spread it in a shallow metal tray or put a little on a plate in the freezer. This chill time is hands off and is not included in the total time. COOKING TIPS
• Mangoes are naturally low in pectin and there is no added sugar here, so use a pectin formulated for low sugar or no sugar recipes.
• Always mix the dry pectin together with the allulose and Swerve before adding them to the pot. This keeps the pectin from clumping.
• Keep an eye on the pot and stir every few minutes so the jam does not scorch on the bottom.
• Let the jam reduce until you can scrape the bottom and it stays separated for a moment. This gives the best set after chilling.
• A sugar substitute will not give as firm a set as sugar. For a firmer jam, use half sugar and half allulose. STORAGE
• Refrigerator: Store in an airtight jar in the refrigerator. An 8 ounce canning jar holds about 1 cup, which is roughly what this recipe makes.
• This is a fresh refrigerator jam and is not processed for shelf storage, so keep it chilled or freeze it for longer storage. NUTRITIONAL DISCLAIMER
Nutritional information provided is an estimate based on typical ingredient values and standard portion sizes. Actual nutritional content may vary significantly depending on specific brands used, ingredient substitutions, preparation methods, portion sizes, and individual cooking techniques. For precise nutritional information tailored to your specific ingredients and preparation, please consult with a registered dietitian or use laboratory analysis. This information should not be used for medical nutrition therapy or to manage medical conditions without professional guidance.
Nutrition
Serving: 1tablespoon | Calories: 14kcal | Carbohydrates: 8g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.02g | Sodium: 39mg | Potassium: 38mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 199IU | Vitamin C: 7mg | Calcium: 3mg | Iron: 0.1mg