When we discovered a decent sale on mangos at the supermarket this week, we knew we needed to make some mango jam. We have been making jam and canning it recently as we have found various fruits that were on some decent sales. So far, we have made some plum and some nectarine, but I think the mango is my favorite! We hadn’t made jam before this year, but I think it’s our new hobby. It is so simple to make and it allows us to make LD’s lunches of peanut butter and jelly every work day a little more exciting. Mango jam is a lot easier than I would have ever expected, especially when LD does the majority of the work. Here’s how to do it and get 5 pint jars of jam: 1. Cut up 9 mangos. It can be tricky if you don’t know how. Slice the mango from stem side to bottom about a quarter of an inch to the right of the center line. Do the same on the left side. Then use LD’s awesome trick that he demonstrates in the video below: 2. Puree the mangos to allow for faster cooking. We dropped all of the mangos in our ninja blender and blended until reasonably smooth. Then, we transferred the puree into a stock pot. 3. Add 3/4 cup of sugar and 2 tablespoons of lemon juice and mix. Then put the mango mixture on the stove over medium heat stirring frequently. Put a lid on the mixture if you want to contain the mess. When the mangos boil, they like to shoot little geysers up and if you don’t have it covered, that means major mess! Trust me!
4. Boil for about 30 minutes or until thickened. Separate into cans. We use a glass measuring cup to separate the mixture until the stock pot is lightened. Pack the jars with about an inch of space on the top. 5. Boil in a water bath canner for 10 minutes before removing and letting the jars cool.
Post shared at: Mostly Homemade Mom