It’s that time of year when mangoes are more than plentiful. I picked up about a dozen ripe mangoes a few days ago for a great price. I’ve been dying for months to make fresh mango jam, and that’s how I plan to spend my morning.
Normally, I use Sure Jell Pectin (the dry pectin), but today I decided to try the Sure-Jell Certo Fruit Pectin. It’s a thick liquid that comes in a pouch. I used two pouches of the liquid Certo, 4 large mangoes (3 cups smashed), the juice of 2 fresh lemons, and 6 cups of sugar. I used the Sure-Jell recipe for freezer jam, which turned out well. I think I like the liquid pectin better than the regular dry pectin. The jam is much thicker, the way jam should be.
The jam is thick and sweet, and the taste of it gave me a few ideas for recipes using the jam. I think I’ll try it in jam thumbprints next week, and perhaps in a nice mango-cilantro sauce for grilled fish.
Fresh Mango Jam Recipe
- 3 cups mashed mangoes about 4 large mangoes
- 1/4 cup fresh lemon juice about 2 lemons
- 6 cups of sugar
- 2 pouches CERTO
To prepare jars:
Wash jars, lids, and rings in hot soapy water. Put jars in the waterbath canner, and cover completely with water. Bring to a simmer (don’t need to boil). In a small saucepan, add lids and bring to a simmer. You don’t need to add the rings. It is important to keep jars and lids hot or your jam might not seal.
To make the jam:
Peel, pit and mash mangoes. Place mangoes in a deep bowl or pot and crush using a potato masher. Crush enough until you have 3 cups of mashed mangoes.
Stir sugar and lemon juice into prepared mangoes, and add a 1/2 teaspoon butter to reduce foaming.
Bring mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
Stir in pectin in quickly. Return to a full rolling boil and boil exactly for one minute, stirring constantly. Remove from heat. Remove any foam that has settled on top of the hot mixture.
To process the jam:
Remove one jar at a time from the canner. Empty the water in the jar back into the canner. Fill jars within an ⅛ of top. Wipe jar lids and threads. Center lid on jar, add ring, and screw tightly. Place all jars in canner. Add enough water to cover by at least one inch and increase heat to high. Once the water reaches a full boil, cover and boil for 10 minutes. Turn off heat and remove lid. Allow jars to rest for 5 minutes, then remove from pot. Let cool completely before storing, at least 24 hours.
Makes 8 cups of jam.
Recipe NotesOther things you'll need: 8 Ball 8-ounce jars with lids and rings, Waterbath canner (21½ quart with rack and cover), Jar funnel, jar lifter, and magnetic lid lifter.
Store jam in a cool, dry place for up to one year. Refrigerate opened jam for up to 3 weeks.