Mango jam

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    • #300071

      4 cup mango pulp (buy about 6 lb)
      1/4 cup lemon juice
      6 cup sugar
      1 pkg dry pectin

      Wash fruit, peel, seed & 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.

      Makes about 6 1/2 cups.

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