MANGO JIFFY JAM
3 cups diced ripe mango
5 cups sugar
2 tablespoons lime juice
1 package powdered pectin
1 cup water
Combine mango, sugar, and juice in blender or food processor; puree.
Dissolve pectin in water, bring to a boil and boil 1 minute. Add pectin solution to mango mixture and process thoroughly.
Pour into sterilized canning jars or suitable containers for freezing, leaving 1 inch head space. Cover and let stand at room temperature 24 to 48 hours or until jam has set.
Store in refrigerator as long as 1 month or in freezer as long as 1 year.
Makes about 3 pints
Source: Houston Chronicle
3 cups diced ripe mango
5 cups sugar
2 tablespoons lime juice
1 package powdered pectin
1 cup water
Combine mango, sugar, and juice in blender or food processor; puree.
Dissolve pectin in water, bring to a boil and boil 1 minute. Add pectin solution to mango mixture and process thoroughly.
Pour into sterilized canning jars or suitable containers for freezing, leaving 1 inch head space. Cover and let stand at room temperature 24 to 48 hours or until jam has set.
Store in refrigerator as long as 1 month or in freezer as long as 1 year.
Makes about 3 pints
Source: Houston Chronicle
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