MANGO JALAPEÑO JAM
Known as San Diego’s Sustainable Chef, Chef Jeremy Manley, is back on Big Blend Radio to share how to make his Mango Jalapeno Jam recipe.
This jam goes well with thick barbecued steaks, and white fish such as sword, mahi mahi or Alaskan halibut, and turkey schnitzel or oven-roasted turkey. The recipe is by Chef Jeremy Manley, “San Diego’s Sustainable Chef,” the executive chef and owner of Jeremy’s on the Hill, located in Julian, San Diego’s mountain destination. For more of his recipes and cooking videos, see www.JeremysontheHill.com.
Ingredients:
32 ounces of diced mango
9 ½ ounces of Fuji apples, diced small
4 ounces of pickled jalapeño (you can buy at your local grocery store)
1 cup of sugar
2 tablespoons coriander
½ cup cilantro, chopped
Directions:
Combine all ingredients (except cilantro) inside of the pot and add enough water to cover all ingredients.
Boil over high heat until liquid reduces by one third. Then add cilantro and purée using a stick blender.
Note, squeezing half of a lemon and adding some salt and more mango will add some chunk and citrus to this jam.