Mango JamMango jam is my number one favorite jam,
but I have an issue with the sugar contents
in those commercially made ones.
I'm so glad I can make my own so I can control
the amount of sugar I can use in the recipe.
It is very easy to make and no pectin necessary.
This kind of mango is okay for jams.When peeled and sliced, 6 mangoes makes about 7 cups
Peel mangoes and slice and chop into chunks.
To the sliced mangoes, add 1 cup water.
Bring it up to a boil over medium high heat
then lower heat to medium low
and simmer for about 30 minutes
stirring frequently to avoid scorching.
Add 1-1/4 cups white sugar ( more if prefer)
and juice of 1 lemon or lime.
Stir to mix the sugar well with the mangoes.
Continue to simmer on low heat for another 30 minutes or til thick
without disturbing the mixture the first 15 minutes
after you put in the sugar.
( I like my mango jam chunky so I don't put it through a sieve)
Bring it up to a boil over medium high heat
then lower heat to medium low
and simmer for about 30 minutes
stirring frequently to avoid scorching.
Add 1-1/4 cups white sugar ( more if prefer)
and juice of 1 lemon or lime.
Stir to mix the sugar well with the mangoes.
Continue to simmer on low heat for another 30 minutes or til thick
without disturbing the mixture the first 15 minutes
after you put in the sugar.
( I like my mango jam chunky so I don't put it through a sieve)
Ladle hot jam into hot sterilized jars
and process in water bath for about 10 minutes.
(Please refer to canning guides)
This recipe yields 10- 4 oz. jars
and process in water bath for about 10 minutes.
(Please refer to canning guides)
This recipe yields 10- 4 oz. jars
I love mangoes too! I have not tried canning maybe I will try it. Love the small jars, good for holiday gifts!
ReplyDeleteI did not know you could make them without pectin! How is the consistency?
ReplyDeleteI don't process my jams anymore (as long as jars are sterile), and so far, I have had no problems with them.
I will try this soon!!! My sons have finished the batch I made. Maybe if I make more I will process just to make sure they will still be good by Christmas.
Thank you Ebie. Yes, this size of jars is ideal for giveaways during holidays.
ReplyDeleteYes, Manang as long as you use lemon or lime juice. The consistency is not as thick as the ones with pectin but it's not runny either.It is part chunky and part mushy and I love it. This can keep in the fridge for up to 3 weeks without processing.
ReplyDeleteTake care!
Wow, mango jam sounds great! Impressive!
ReplyDeleteThank you Simply Life!
ReplyDeleteThanks so much. Very easy & very good.
ReplyDeleteI live in Southwest Florida and planted a mango tree about 5 years ago. This year was the first year my tree produced more mangoes than I could use, so I tried your recipe, and it is terrific. I used 23 cups of cubed ripe mangoes, & about the same proportion of sugar you suggested. I added NO WATER & stirred it quite often in the beginning. Instead of lime, I used lemon juice from the Meyer lemon tree which I planted perhaps six years ago. (I'd frozen the juice this past winter.)
The jam is terrific. Very tasty & a good consistency -- not quite as solid as if I had used pectin, but not runny, either.
Thanks again.
Marie, thanx for taking the time to leave a nice comment on here. I'm so glad that your mango jam turned out good. A mango tree on your yard? WOW!!! that makes me want to move to Florida! that is so marvelous! Thanx again and take care!
ReplyDeleteThis comment has been removed by the author.
ReplyDeletelove the mango in all the way.....lovely jam .........Great post!
ReplyDelete