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Mango Jam


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Mango Jam

 

4 1/2 cups ripe mangoes (about 8 medium), peeled, pitted and crushed

2 tbsp fresh lemon juice

1 tbsp fresh orange juice

7 cups sugar

1/2 tsp unsalted butter

1 3-oz pouch of liquid pectin

 

 

Yield: 7 half pints

 

In large saucepan (at least 8 quarts), combine crushed mangoes, lemon juice and orange juice with the sugar. Cover. Let stand for 3 hours.

 

Remove cover. Heat on stove over medium low heat; stirring constantly. Heat until sugar is dissolved. Stir in butter. Increase heat to medium and bring the mixture to a boil. Reduce heat and simmer, stirring constantly for 2 to 3 minutes. Increase heat to medium high. Bring to a full rolling boil, still stirring constantly. Stir in contents of 1 pouch of liquid pectin. Return to full rolling boil. Keep stirring constantly. Boil while stirring for 1 minute. Remove from heat. Skim off foam. Let cool for 5 minutes before filling the jars. Stir the jam as it cools, every minute, to disburse the fruit. Spoon hot jam into hot jars. Leave a 1/4 inch headspace. Cover with lids and rings.

 

Process half pint jars in a water bath canner for 10 minutes.

Process pint jars for 15 minutes.

 

 

Trust me, you will hoard this like you hoard gold. It is really good. Especially on hot biscuits.

 

 

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