Recipe: Mango Freezer Jam

MANGO FREEZER JAM

Makes: about 6 (1-cup) containers or 96 servings, 1 Tbsp. each

3 cups prepared fruit (about 4 medium fully ripe mangoes)
1/4 cup fresh lemon juice
5 cups sugar, measured into separate bowl
3/4 cup water
1 box SURE.JELL Fruit Pectin

Rinse clean plastic containers and lids with boiling water. Dry thoroughly.

Peel and pit mangoes. Mash fruit. Measure exactly 3 cups into large bowl. Add lemon juice and sugar; mix well. Let stand 10 minutes, stirring occasionally.

Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Continue boiling and stirring 1 minute. Add to fruit mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)

Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

How To Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.

Source: Kraft