How do you make mango jam??

Answer 1

serves 16, makes 1-8oz.jam

1\12 cup finely chopped mango pulp {half ripe}

1\2 cup water

1\2tsp.lime jucie

3/4 cup granulated sugar

METHOD

place pulp and water in a heavy saucepan or pot and cook for 10 minutes until soft and pulpy

put pulp, sugar andlime juice ina pan and cook until mixture reaches jam consistency.
test in cold water

landle ina sterilized jar and seal immediately

enjoy!! :-]

Answer 2

MANGO JAM
4 c. chopped or pureed mangos
2 tbsp. lime juice
7 1/2 c. sugar
1 bottle liquid pectin
Combine first 3 ingredients, mix well and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and at once stir in liquid pectin. Ladle into sterilized glasses. Makes 9 (8 ounce) glasses.

PINEAPPLE-MANGO JAM
2 c. crushed pineapple, drained
2 c. mashed can mangoes
7 c. white sugar
1/2 bottle liquid pectin
2 tbsp. lime juice
Combine first three ingredients and boil hard one minute. Add pectin and lime juices, stir a few minutes. Ladle in sterilized jars. Top with hot paraffin wax.

MANGO AND JALAPENO JELLY
3 cups ripe mangoes, diced small
6 jalapenos, diced small
1 1/2 cups cider vinegar
6 1/2 cups sugar
1 (6 ounce) bottle liquid pectin
Boil 5 clean jelly jars while making the jelly. Combine all ingredients except the pectin in a large saucepan and boil for 30 minutes. Allow to cool for ten minutes. Stir in pectin and boil for 10 minutes or until jelled. To test, dip a metal spoon in at right angles to the surface of the jelly and lift it about 12 inches above the surface. While still at right angles, allow the drops to"sheet" off. If they do not come together and sheet off, continue boiling and test again. Remove the jelly from heat, skim, and allow it to cool. Carefully ladle into hot sterilized jars. Clean the outside of each jar around the top with a hot cloth dipped in boiling water.
Seal with sterilized lids.

Answer 3

Bermuda Triangle Mango Chili Jam
1 Batch 1 hour 20 min prep

3 lbs green mangoes, peeled,pitted,and cut into pieces
2 cups sugar
2-3 scotch bonnet peppers, finely diced
1 sweet red pepper, seeded,diced 1/4 inch
1/4 cup fresh lime juice

Put the mango, sugar, chili peppers and sweet pepper into a non-reactive pot.
Place over medium heat and stir.
Cook for 10 to 12 minutes.
Crush the mango against the sides of the pot and continue to cook until all the sugar has dissolved into a syrup.
Cook for an additional 12 to 15 minutes.
Add the lime juice and cook for 2 to 3 minutes.
Taste carefully and add additional lime juice if desired.
Cool and transfer to covered storage containers.
Keep refrigerated.

Papaya and Mango Jam
6 1/2 pint jars 55 min 15 min prep

16 ounces firm ripe fresh papayas, peeled,seeded and cut into 1/2-inch cubes (about 3 cups)
24 ounces firm ripe fresh mangoes, peeled,cut away from stone and cut into 1/2" cubes
3 cups sugar
3 tablespoons fresh lime juice

Combine all ingredients in saucepan.
Bring to boil over moderate heat, stirring frequently.
Reduce heat.
Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often.
Spoon jam into hot sterilized canning jars.
Fill jar to within 0.125 in from top.
Seal quickly and tightly.

Mango Lime Refrigerator Jam
5 cups 45 min 30 min prep

4 cups ripe mangoes, peeled and coarsely chopped (about 3 pounds)
2 tablespoons fresh lime zest, finely grated
1/4 cup fresh lime juice
1 teaspoon fresh lemon juice
2 1/2 tablespoons powdered fruit pectin
3 cups sugar

Combine mangoes, lime zest, lime juice, lemon juice, and pectin in a large stockpot.
Mash, using a potato masher until well blended.
It can be a little chunky, but really try to crush everything together well.
Cook over HIGH heat 4-5 minutes, or until the mixture come to a rolling boil, stirring the entire time.
When jam is boiling and you can't stir it down, gradually add sugar- stirring the whole time.
Return to a full boil over high heat and cook 2 minutes exactly, sitrring occasionally.
Remove from heat.
Ladle into hot, sterilized canning jars and seal with hot, sterilized canning lids.
Flip upside down and let rest 5 minutes on their lids.
Return to upright position and let cool.
Store in refrigerator,unopened,up to 6 months or in freezer.
Once opened, use up in several weeks.

Enjoy!

Answer 4

4 cups prepared fruit (about 5 medium fully ripe mangoes)

2 Tbsp. fresh lemon juice

7-1/2 cups sugar, measured into separate bowl

1/2 tsp. butter or margarine

2 pouches CERTO Fruit Pectin


BRING boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.

PEEL and pit mangoes. Grind or crush fruit thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.

STIR sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

LADLE immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)










RATINGS AND COMMENTS


View All Comments

rate this recipe






YOU MAY ALSO ENJOY