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Mustard Moruga Mango Jelly

This is the third iteration of a modified Sure,Jel pepper recipe I've been tweaking. The last one was good but fruit flavor wasn't quite as strong. For this batch I upped the fruit to pepper ratio, but used stronger peppers. Also, this one isn't ferment based like the last one. I haven't tried it yet, but will crack one open with my co-workers at lunch today. I'll post a follow-up on the flavor.
 
9 oz Mustard Moruga Scorpions
13 oz Mangos
1 cup unfiltered Apple Cider vinegar
5 cups cane sugar
1 box of Sure.Jel pectin, powder type
1 tsp salt
 
I blended the peppers, vinegar and mangos, put in a sauce pan and stirred in the pectin. I brought the mixture to a rolling boil, then stirred in the sugar. Brought to rolling boil again and boiled for 1 minute. Then jarred per usual with hot water bath.
 
Before adding sugar
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After adding sugar
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The recipe yielded 12 4oz jars and 1 8oz jar.
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Can't see the pictures (at work now, some filters activated), but this sounds good! Need to give it a try one day.
 
Edit: Wow! I am home now, and see the pictures too. Soooo good looking! Don't have morugas (in fact I have nothing now, only seedlings), but for sure will try one, probably with other pepper.
 
bpiela said:
This sounds pretty awesome!  How did it turn out?
The recipe needs a little tweaking to balance flavor/ sugar and heat but it's not bad at all. I use it to make pbj a lot. The problem I have with cooking stuff is I change too many variables at a time with each iteration , then try to discern what works and what doesn't. It's a fun process exploring though.
 
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