Toast Slathering Mango Jam
Mango Jam- Jarred and ready for toast slathering!
Preserves, Jams, and Jellies are a great way to use ripened fruit that you think you might not be able to use before they are past their prime. I LOVE fresh mango. I found myself in a predicament when there was a sale on Mango at the grocery store. I bought quite a few and realized I wouldn’t be able to use them fast enough. I had just finished a batch of delicious English Muffins the day before and thought to myself, Jam would be delicious slathered on the English Muffins. So I whipped up some yummy mango Jam. It’s such or gorgeous color and flavor. I’m glad to share this one with you today.
This is a delicious concoction. It is a great housewarming gift or hostess gift for your spring and summer get togethers. If you like it too much, it’s okay to keep it to yourself too. I’m not judging.
Sterlization: If you are familiar with Canning procedures you can continue to the the recipe below. I just want to touch base on sterilizing the jars beforehand for those who don’t know.
Be sure to wash and dry your canning jars, their lids and utensils. Then prepare your pot. Line the pot with a kitchen towel, or use a canning rack. Both will suffice in keeping the jars from coming in direct contact with the heating pot and will aid to keep them from clinking to avoid any breakage.
Place your jars into the pot on top of the towel. Then cover them with cold tap water. Turn on your stove and bring to a boil.
While this comes to a boil, prepare another bowl or pot with the lids, funnel, and any equipment that will come in contact with your jam. You will use the boiled water from the jars to sterilize these lids and utensils.
Once you’ve boiled your jars, carefully remove each one with a pair of tongs, draining as you go. Place on a towel lined counter top so the hot jars don’t come into contact with a cold counter. Now pour the scalding water over your prepared lids and equipment. Remove the lids and other items with tongs and place on the towel with your jars. Now you are ready to begin!
Mango Jam
Ingredients:
This is a delicious concoction. It is a great housewarming gift or hostess gift for your spring and summer get togethers. If you like it too much, it’s okay to keep it to yourself too. I’m not judging.
Sterlization: If you are familiar with Canning procedures you can continue to the the recipe below. I just want to touch base on sterilizing the jars beforehand for those who don’t know.
Be sure to wash and dry your canning jars, their lids and utensils. Then prepare your pot. Line the pot with a kitchen towel, or use a canning rack. Both will suffice in keeping the jars from coming in direct contact with the heating pot and will aid to keep them from clinking to avoid any breakage.
Place your jars into the pot on top of the towel. Then cover them with cold tap water. Turn on your stove and bring to a boil.
While this comes to a boil, prepare another bowl or pot with the lids, funnel, and any equipment that will come in contact with your jam. You will use the boiled water from the jars to sterilize these lids and utensils.
Once you’ve boiled your jars, carefully remove each one with a pair of tongs, draining as you go. Place on a towel lined counter top so the hot jars don’t come into contact with a cold counter. Now pour the scalding water over your prepared lids and equipment. Remove the lids and other items with tongs and place on the towel with your jars. Now you are ready to begin!
Mango Jam
Ingredients:
- 8 1/2 cups of Mango (peeled, cored and cut into 1 inch pieces.
- 2 3/4 cups of granulated sugar
- Juice of 1 large lemon
- 1/4 cup water
Equipment needed: large pot or sauté pan, wooden spoon, sterilized large funnel for canning, sterilized canning jars and lids, thermometer, and an immersion blender or blender (optional).
Instructions:
1. Place prepared mango in heavy sauce pot or 5 qt. sauté pan. Add sugar lemon and water, then stir to coat the mango pieces.
Bringing the mango concoction to 213 degrees- The pectin reacts with the sugar, acidic lemon, and temperature to form that gelatin cohesiveness that good preserves need for beautiful spreading.
2. Bring the burner to med-high and stir frequently with a wooden to keep mango from sticking to bottom of pan. The mangos will begin to bubble up rapidly then more slowly as the water begins to cook off. If a foam forms on top skim off with wooden spoon and discard.
3. Continue cooking and stirring until the mango mixture comes to 213 degrees Fahrenheit.
4. Let the mango cool for a few minutes. If you jar this immediately, the fruit and syrup will separate in your jars.
5. This step is optional but recommended. I use an immersion blender at this point to process the mango into a smooth jam. You could process it in a blender or food processor as well (just be sure to sterilize anything that will come in contact with your jam). However, this step can be skipped if you want larger chunks of mango. I found that the mango chunks had a skin from the pectin and found the jam much more pleasant after processed smooth.
6. Pour your jam into your jars with your funnel and place lids on your jars to seal.
*The jam is good for 6 weeks in the refrigerator as is. If you use a canner or boiling canning method to seal your jars properly, the jam is good for up to a year.
3. Continue cooking and stirring until the mango mixture comes to 213 degrees Fahrenheit.
4. Let the mango cool for a few minutes. If you jar this immediately, the fruit and syrup will separate in your jars.
5. This step is optional but recommended. I use an immersion blender at this point to process the mango into a smooth jam. You could process it in a blender or food processor as well (just be sure to sterilize anything that will come in contact with your jam). However, this step can be skipped if you want larger chunks of mango. I found that the mango chunks had a skin from the pectin and found the jam much more pleasant after processed smooth.
6. Pour your jam into your jars with your funnel and place lids on your jars to seal.
*The jam is good for 6 weeks in the refrigerator as is. If you use a canner or boiling canning method to seal your jars properly, the jam is good for up to a year.
