Mango Jam
Yield
6 1/2 cupsPrep
15 minCook
45 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
mangos
pulp |
*
|
| ¼ | cup |
lemon juice
|
|
| 6 | cups |
sugar
|
|
| 1 ¾ | ounces |
fruit pectin, dry
one box |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
mangos
pulp |
*
|
| 59 | ml |
lemon juice
|
|
| 1.4 | l |
sugar
|
|
| 50.6 | ml/g |
fruit pectin, dry
one box |
Directions
Wash fruit, peel, seed and 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.
