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Recipe: Mango Jam

Preserving - Jams, Jellies
Mango Jam
Yield: 6 Servings
Makes about 6 1/2 cups

4 cup mango pulp (buy about 6 lb)
1/4 cup lemon juice
6 cup sugar
1 pkg dry pectin

Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or run through a food processor or blender - try NOT to puree. In a 10 qt pan, mix fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down. Still stirring, add sugar. Return to a boil that cannot be stirred down, then boil for exactly 2 minutes. Remove from heat; skim off foam. Ladle hot jam into prepared half-pint jars. Wipe rims clean. Place lids on jars and firmly screw on rings. Process in boiling water bath for ten minutes.

This sounds so good to me! We can't grow mangoes here and they are expensive to buy. Would love to taste this jam.
MsgID: 203721
Shared by: Linda Lou,WA state
In reply to: ISO: mango jelly
Board: Canning and Preserving at Recipelink.com
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Reviews and Replies:
1 ISO: mango jelly
  sueko in Florida
2 Recipe: How to Freeze Mangos
  Linda Lou,Wa state
3 Recipe: Mango Jam
  Linda Lou,WA state
4 Thank You: special mango jam
  lydia - zambia
5 Thank You: Mango Jam
  Richard Gatto
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