A spicy fried chicken dish known as “Chicken 65” is typically served as an appetizer. One should only attempt it once to discover how simple it is; anyone can make it without making a mistake. Serve it hot with slices of lime or lemon, thinly sliced onions, and cilantro or parsley for decoration. serving any dipping sauce of your choice is also an option.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs |
| Servings: | 64 |
| Yield: | 8 half-pint jars |
Ingredients
- 1 ½ pounds fresh mangos, cut into chunks
- 1 pound fresh pineapple, cut into chunks
- ½ cup cider vinegar
- 4 cups white sugar
- 1 (3 ounce) pouch liquid pectin
- 4 habanero chiles – stemmed, halved, and seeded
Instructions
- Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
- Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
- Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
- Ladle hot jam into the hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with the lids and screw on the rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).
- Use frozen fruit if preferred.
Reviews
This recipe was easy and delicious. My peppers were sorta on the mild side, so I added them all back in the pot. Good and spicy.
Fun fact: if you blend the fruits and habaneros, but only use 3 habaneros, it comes out kinda runny and goes AMAZING with vanilla ice cream. 42/10 will make again…..and again…..and again…..and again
I cannot keep enough jars of this on hand! Everyone loves it! Every time I make it, the jam is liquidy more like chutney, of course when put in the fridge if firms up a bit. What am I doing wrong? I have made this several times with fresh and once with frozen fruit. Same result either way. Hasn’t stopped people from asking for it, but I’d like it to be more firm. Any suggestions?
By far this is the best jam I’ve made. I doubled the recipe with a combination of both green and ripe Hayden mangoes from Belize. I added 1/2 cup lime juice and threw in the squeezed limes for extra pectin while the jam was cooking . I added small diced pineapples and mangoes. I removed the limes when the jam was done cooking.