It’s me, Kelli!  I have not cooked and certainly not canned much in the last few years.  My health was not that good and standing for long periods was absolutely not going to happen.  But things are better now and I am canning a bit with the kids’ help.

It is Mango season right now and one of my grandson’s favorite fruits.  Getting him to eat fruits and vegetables is really hard for his parents to get him to do, so when he asked me to make him some mango jam, I jumped at it.

First, there was the taste testing:  Mango with lime and mango with lemon.  He chose mango with lemon so I got started.  I have never made mango jam, nor worked with it much more than to lament how hard it is to peel and chop.  After several failed attempts to determine ripeness and get those rascals peeled, I went for the bags of chopped fresh mango found at just about any grocery store.  We have many in the freezer anyway for when my grandson and son-in-law make smoothies.  Nothing could be easier.

Mango Jam is approved by the (13 year old) mango lover in our house. “It’s just good!” I’m not sure there is better stamp of approval you can get from a teen.

Mango Jam

Ingredients:

Two 16oz. bags of frozen mango chunks, thawed (or the equivalent amount of peeled fresh mango)

One lemon juiced and zested

Four cups of sugar

Pinch of salt

One box of pectin or 3 Tbsp from a larger bag

Directions:

Put the thawed mango chunks, lemon juice, zest, pinch of salt and pectin in large pot.

Cook for until chunks become soft.

Mash with a potato masher so most, not all, of the chunks are smoother.

Get to a rolling boil, stirring constantly and keep it rolling for one minute.

Add all the sugar at once and stir dissolving all lumps.

Continue to stir to prevent burning on bottom

Bring to another rolling boil, stirring, keep at it for one minute.

Take the pot off the stove and ladle into sterilized jars and put on lids.

Process in a water bath for between five and ten minutes, depending on the size of your jars.

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Mango Jam

Ingredients

• Two 16oz. bags of frozen mango chunks thawed (or the equivalent amount of peeled fresh mango)
• One lemon juiced and zested
• 4 cups sugar
• Pinch of salt
• One box of pectin or 3 Tbsp from a larger bag

Instructions

1. Put the thawed mango chunks, lemon juice, zest, pinch of salt and pectin in large pot.
2. Cook for until chunks become soft.
3. Mash with a potato masher so most, not all, of the chunks are smoother.
4. Get to a rolling boil, stirring constantly and keep it rolling for one minute.
5. Add all the sugar at once and stir dissolving all lumps.
6. Continue to stir to prevent burning on bottom
7. Bring to another rolling boil, stirring, keep at it for one minute.
8. Take the pot off the stove and ladle into sterilized jars and put on lids.
9. Process in a water bath for between five and ten minutes, depending on the size of your jars.