Tiger Posted October 4, 2009 Share Posted October 4, 2009 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. Link to comment
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