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Mango Habeñero Jam

Yield: 2 cups


  • 2 ripe mangoes, peeled and chopped
  • 1 habañero, ½ the seeds removed, minced
  • ¼ cup silver or white rum
  • ¾ cup water
  • 1 Tbsp apple cider vinegar
  • ½ cup sugar
  • 1 tsp lemon zest
  • 2 tsp lemon juice


  1. In a small saucepan, combine all of the ingredients, and bring them to a simmer over medium-high heat. Cook for 30 minutes.
  2. Mash the mixture with a potato masher, simmer for another 15 minutes, and mash one more time.
  3. Remove the saucepan from the heat, and allow the jam to cool completely.
  4. Transfer the jam to a jar. Store tightly covered in the refrigerator for up to 2 weeks.

Pairings for the jam

Glaze this spicy-sweet spread over fish, chicken, or even roasted carrots. Feeling spicy? Add a dollop to the Smoked Salmon Bowl for a little extra heat.