Just got done following your recipe, very simple process, this was my first ever try at canning anything..jars are filled and cooling, lids popped. Snuck a taste after filling the last jar....delicious! This will end up on smoked wings, going to be killer....liked and subscribed!
Love the recipe. Gonna make some today. Been canning for years and I dont know if you know this but the intense rattling noise is the jars on the bottom of the pan. Your gonna break one eventually and ruin the whole batch. Just put a face cloth at the bottom of the pan and place the jars ontop. Problem solved. Subscribed n liked. Cool vid man.
TC Drudin thanks for watching and the sub! Hope it turns out well for you. Thanks for the tip as well. I’ve broken one while sterilizing but never while processing the jam. I’ll add the cloth next time.
Definitely going to try this with my home grown hot peppers! Don't forget to mention that the jars should be stored WITHOUT the canning rings once the jars have cooled and sealed.
@@FarmerGeorge I ended up only using about 10 habaneros, all deseeded, 5 cayenne peppers (mostly for appearance) a 20 oz can of pineapple chunks, 1/2 cup of the liquid from the can, and 1.5 tbsp pectin, although it probably could have used 2 tbsp. It turned out really well and perfectly filled 3 half pint jars leaving a 1/4 inch head space in each
If you’re not concerned about storing it for a year, can you throw it in a jar and right into the fridge? Want to try this, but don’t have jars and patience for all of that.
Cindi nope, you can check the description for the recipe as well. I like it super hot, you can adjust down the number of habaneros to your desired heat level. Thanks for watching!
Your cooking instructions left out the mango. Also a lot easier to put your jars on a cookie sheet in a cold oven which you’ll then set at 225 once the jars are in.
Great video mango and habanero pepper jelly. I’m going to try your recipe with scorpion peppers.👍
Put a towel or round rack on bottom of pot to keep from busting jars and/or scratching pot. Been making variations of chili jam since 2002
Just got done following your recipe, very simple process, this was my first ever try at canning anything..jars are filled and cooling, lids popped. Snuck a taste after filling the last jar....delicious! This will end up on smoked wings, going to be killer....liked and subscribed!
Joe Grumblis I’m so happy that it turned out well for you. This on smoked wings sounds phenomenal! Thanks for subscribing!
excellent, simple, great youtuber. keep it up!
Love this instruction, I’ve made it a few times now 👍🏻👍🏻
Peppers are ready, have frozen mango in the freezer. Pepper jelly canning tomorrow. Thank you, Sirs and be safe. God bless.
Thank you for tuning in and God bless! Let us know how it turns out!
Your father-in-law is a beautiful man! Thank you for sharing!
Going to try this, the taste test with your father n law was a nice touch. TFS!
c2dakeo thanks for watching! I’m thankful for the subscription too. You won’t be disappointed with the jam! Enjoy!
explained very well and detailed!
thejdk8 thanks so much! Happy New Year!
Great video
Love the recipe. Gonna make some today. Been canning for years and I dont know if you know this but the intense rattling noise is the jars on the bottom of the pan. Your gonna break one eventually and ruin the whole batch. Just put a face cloth at the bottom of the pan and place the jars ontop. Problem solved. Subscribed n liked. Cool vid man.
TC Drudin thanks for watching and the sub! Hope it turns out well for you. Thanks for the tip as well. I’ve broken one while sterilizing but never while processing the jam. I’ll add the cloth next time.
Nice video bro! Sounds like it turned out fantastic. That is a gorgeous habanero plant and great looking pods too!
Rob Blumberg thanks brotha. Glad it turned out so well! Can’t wait to have this stuff as a glaze on some chicken wings
Definitely going to try this with my home grown hot peppers! Don't forget to mention that the jars should be stored WITHOUT the canning rings once the jars have cooled and sealed.
Hopefully it turns out great for ya! Thanks for watching! Why no rings on your jars? I’ve never heard that before
@@FarmerGeorge Check out this article about removing rings:
livinghomegrown.com/why-remove-rings-from-canning-jars/
Would chia seeds or agar be enough to replace pectin in the recepie? They are gel forming.
I'll probably give this recipe a try. I might try substituting the mango with pineapple
Sounds great, let me know how it turns out!
@@FarmerGeorge I ended up only using about 10 habaneros, all deseeded, 5 cayenne peppers (mostly for appearance) a 20 oz can of pineapple chunks, 1/2 cup of the liquid from the can, and 1.5 tbsp pectin, although it probably could have used 2 tbsp. It turned out really well and perfectly filled 3 half pint jars leaving a 1/4 inch head space in each
Zachary Sides I’m happy it did for ya
Hey bud, what size grow bags do you have those habaneros in? They were growing amazingly
Hey man! I can’t remember anymore that was a while ago, if I have to guess I would say 13 gallons?
Can I use regular pectin?
Might just have to try that one :)
You 2 guys are so cute together
Can you sub frozen peaches for mango?
Yes but I would thaw the peaches out. Sounds delicious
I just pulled mine from the water bath and heard the pops! However the consistency still appears loose. Will it tighten up?
James Smith it should settle down as it cools. If not, putting it in the fridge will help help it be less liquid.
Farmer George all worked out. Very spicy. I used home grown MOA Scotch Bonnet peppers with Mango. So good. Will make a great football appetizer! Pax.
James Smith that’s awesome! I’m glad it worked out for ya. I like how you used a hotter pepper as well. Pax back at ya bro
If you’re not concerned about storing it for a year, can you throw it in a jar and right into the fridge? Want to try this, but don’t have jars and patience for all of that.
Haven’t tried that, but you may be fine! Good luck and let me know how it turns out.
Your fine!
You need a rack or put a dishrag in the bottom of that pot or you run the risk of breaking the jars.
20 peppers to just one mango? Did I miss something in the recipe? Thank you.
Cindi nope, you can check the description for the recipe as well. I like it super hot, you can adjust down the number of habaneros to your desired heat level. Thanks for watching!
Not too long at all. I want the details. thanks
Your cooking instructions left out the mango. Also a lot easier to put your jars on a cookie sheet in a cold oven which you’ll then set at 225 once the jars are in.
Step 5 in cooking instructions you have add honey. How much honey do you add does not have it on ingredients list
Came here with the same question
Maybe the sugar can be subbed for honey and it was supposed to say sugar OR honey
Next time use Philippine mango for better taste.
The mango is not even ripe js.....