Mango Jam With Pectin Recipes

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CERTO MANGO JAM



CERTO Mango Jam image

Find out how to preserve perfectly ripened mangoes with this mango jam recipe! Get out the fruit pectin and let's make some CERTO Mango Jam.

Provided by My Food and Family

Categories     Home

Time 45m

Yield About 10 (1-cup) jars or 160 servings, 1 Tbsp. each

Number Of Ingredients 5

4 cups prepared fruit (about 5 medium fully ripe mangoes)
2 Tbsp. fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin

Steps:

  • Bring boiling-water canner, half-full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
  • Peel and pit mangos. Grind or crush fruit thoroughly, one layer at a time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot. Stir in lemon juice.
  • Stir sugar into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
  • Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and refrigeration is necessary.)

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 10 g, Protein 0 g

MANGO JAM WITH PECTIN



Mango Jam with Pectin image

This is an easy homemade jam recipe with ripe sweet mangoes. Using commercial pectin makes sure that the jam sets perfectly. Spread on toast or eat as is.

Provided by Pavani

Categories     condiments

Time 35m

Number Of Ingredients 6

2~3 Medium Ripe Mangoes, peeled and chopped (about 4 cups total)
¼ cup Lemon or Lime juice
¾ cup Sugar*
½ teaspoon Ground Cardamom or vanilla paste
3 teaspoons Pectin
4 teaspoons Calcium water*

Steps:

  • Wash and dry the mangoes thoroughly. Peel and chop them. Then using a potato masher or the back of the spoon mash the mangoes to get a coarse texture. If you want a smooth texture, then blend it into a paste.
  • Combine the sugar and pectin in a small mixing bowl and mix well to combine.
  • Place the mashed mangoes into a heavy bottomed pan. Add lemon/ lime juice, calcium water and bring the mixture to a boil.
  • Add the sugar-pectin mix and keep cooking, stirring continuously for 2~3 minutes to dissolve pectin. Bring the mixture to a full boil and cook for 1~2 minutes. Turn off the heat.
  • While the jam is still hot, pour into clean bottles and let the jam cool completely before closing with the lid. Refrigerate the jam and make sure to use dry spoon/ knife while taking it out.

Nutrition Facts : ServingSize 1 tablespoon, Calories 17 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 4 g

MANGO JAM



Mango Jam image

Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.

Provided by RADHIKA GHATAGE

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Jams and Jellies Recipes

Time 1h

Yield 24

Number Of Ingredients 4

2 pounds ripe mangoes
1 ½ cups white sugar
¾ cup water
3 saffron threads

Steps:

  • Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
  • Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
  • Pour cooked jam into sterilized jars and seal according to canning directions.

Nutrition Facts : Calories 73 calories, Carbohydrate 18.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 1 mg, Sugar 18.1 g

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