1. Place all the chopped mangoes, sugar, and apple cider vinegar into the slow cooker.
2. Add the diced red bell pepper, grated ginger, minced garlic, and red chili flakes.
3. Stir in the salt and mix all the ingredients thoroughly to ensure they are well combined.
4. Set your slow cooker to low and cook the mixture for about 8 to 10 hours, or until it thickens and reaches a jam-like consistency.
5. About an hour before the jam is done, stir in the lime juice for a fresh burst of flavor.
6. Once cooked, use a potato masher or an immersion blender to lightly mash or blend the jam to your desired consistency (it’s nice to leave a bit of texture!).
7. Allow the jam to cool slightly before transferring it to sterilized jars. Seal the jars while the jam is still warm to help preserve it longer.
Variations & Tips
For those who prefer a milder taste, reduce the chili flakes to 1/4 teaspoon or omit them entirely. If mangoes aren’t available or you’re seeking variety, try using the same amount of peaches or apricots. For added complexity, a pinch of cinnamon or nutmeg can also be introduced to the recipe.
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