Chili Mango Preserves? Help, please.
Has anyone made the Chili Mango preserves recipe from Joy of Cooking All About Canning? I've got the mangos steeping, but I have to admit some nervousness about this recipe. Apart from the 6 1/2 lbs of mangos, the recipe calls for 1 POUND of dried chilies, charred, skinned and seeded. (and some red pepper flakes!) The whole recipe has 6 cups of sugar and 1/2 cup each of lime and lemon juices.
I was thinking this might be nice layered in a chocolate pound cake next January when the snow flies. But....will the ph be low enough, or do you think the 1 pound chilies was a typo?