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Good thing I proofread or the title of this post would have been Mange Habanero Jam, and I don’t think that would sound nearly as appetizing.

I was recently reacquainted with a local source of produce, by my friend Niki. Lemme back up, actually. My boys – Matt included – can go through fruit like it’s going out of  style. (As a matter of fact, my 2 year old just snuck out of bed, came down stairs, snatched a tangerine and asked me to peel it. At 10:30pm.) On just about any given day, I have to start telling them no or I have to face the, uh, biological aftermath. Not fun. So one of my common quests is to find the best deal for us on produce. We’ve tried local co-ops, we’ve begrudgingly paid super high prices at health food stores, we’ve gone for the cheapest possible ala WalFart. But it seems you always end up where you started.

Mango Jalapeno and Mango Habanero Jam

The Superstition Ranch Market on Apache Trail always has one good deal or another. Some of you non-Arizonians have to realize that not much grows here, so 4 pounds of pears for $1 is a smoking deal. Or Honey Crisp apples at $1/pound. Or a quart of blackberries for $.69. We’re pretty much in heaven every time we go in. Sometimes we go a little too crazy and we can’t eat our spoils fast enough. So Niki and I have turned to jam. But I’m not gonna lie. We’re kinda testing the waters to see if we’d make it with our own Farmer’s Market booth.

Mango Habanero Jam

We came across this recipe at 28 cooks and knew we had to try it. It was simple, took only a few ingredients and sounded positively delicious. The prep was simple and there was hardly any work involved. Just blend it up, boil it and pour it into jars. It set up beautifully. 28 Cooks says it’s not as hot as you may think, but don’t be fooled. It has a kick, albeit a very delicious one. I’ve tried it on sharp cheddar (yum), cottage cheese (yum), bread (yum) and a soft goat cheese spread (yum). It’ll make a delicious glaze for roasts. I’ve heard it’s delicious on grilled cheese sandwiches? I’ll  have to try that too.

It very much reminds me of the spicysweet tamarind mexican candy as well, and I can see myself eating this straight out of the jar… Wait, Niki, my mom and I have all already done that…

Niki opted to use half jalapeños and half habaneros in her batch, hence the very green jam instead of orange like mine. It’s definitely more kid friendly that way, but still has a nice bit of spice and an amazing taste.

So if it sounds like something you’d like to try, drop on by and see Niki or myself, or just make it yourself! It’s easy! Head over to 28 Cooks. The recipe is right here.

Mango Jalapeno Jam