Best Mango Jam Recipes

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PINEAPPLE MANGO HABANERO JAM



Pineapple Mango Habanero Jam image

I've always been a big fan of tropical flavors married to the fruity heat of habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat. Store in a cool, dark area.

Provided by TheSlyBear

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

Time 8h57m

Yield 64

Number Of Ingredients 6

1 ½ pounds fresh mangos, cut into chunks
1 pound fresh pineapple, cut into chunks
½ cup cider vinegar
4 cups white sugar
1 (3 ounce) pouch liquid pectin
4 habanero chiles - stemmed, halved, and seeded

Steps:

  • Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
  • Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
  • Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
  • Ladle hot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 59.5 calories, Carbohydrate 15.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 14.8 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

CRISPY PAN SEARED FLORIDA SNAPPER WITH PASSION FRUIT CREAM AND FLORIDA CITRUS AND SHAVED FENNEL SALAD, GARNISHED WITH SAUTEED FLORIDA GULF SHRIMP AND SPICY GREEN MANGO JAM



Crispy Pan Seared Florida Snapper with Passion Fruit Cream and Florida Citrus and Shaved Fennel Salad, Garnished with Sauteed Florida Gulf Shrimp and Spicy Green Mango Jam image

Provided by Food Network

Categories     main-dish

Time 2h10m

Yield 5 to 6 servings

Number Of Ingredients 35

6 (5-ounce) fresh Florida snapper fillets, skin on
1/2 cup cornstarch
Sea salt and fresh ground black pepper
1/2 cup canola oil
2 Florida passion fruits, ripened, scooped out with a spoon
1/2 cup mirin
1 tablespoon chopped peeled fresh ginger
1/4 cup dry white wine
2 cups whipping cream
3/4 cup unsweetened coconut milk
1/2 teaspoon Thai red curry paste
1 tablespoon rice wine vinegar
1/2 teaspoon grain mustard
2 bulbs fennel, with stalks removed
Sea salt and freshly ground black pepper
1/4 cup virgin olive oil
3 Florida oranges
2 Florida grapefruits
2 pounds fresh Florida gulf shrimp
1/4 cup canola oil
Sea salt and freshly ground black pepper
Green Mango Jam, recipe follows
3 Green Florida mangoes, unripe
1/2 cup white vinegar
1/3 cup sugar
1 1/2 teaspoons salt
1-inch piece fresh gingerroot, peeled
1 fresh jalapeno chili
5 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground coriander seeds
1/2 teaspoon ground turmeric
3-inch piece cinnamon stick
2 star anise
2 tablespoons corn oil

Steps:

  • Crispy Pan Seared Florida Snapper: With a sharp knife make small slices in the skin of the fish, making a crosshatching pattern. Pat completely dry with paper towels. Keep refrigerated until time to cook. Preheat a large saute pan on medium-high heat. Lightly dust the skin side of the fish with cornstarch and season lightly with sea salt and fresh ground pepper. Add enough oil to the hot pan to coat the bottom. Carefully lay the fish in the pan skin side down. Cook for several minutes, on both sides until skin is crispy and fish is just done. Cooking time will vary. Keep fish skin side up and transfer to a platter.
  • Florida Passion Fruit Cream: Place passion fruit, mirin and ginger in heavy medium sized saucepan. Boil until reduced to about 1/4 cup, about 6 minutes. Add wine and boil until reduced to about 1/4 cup, about 6 minutes. Add cream and coconut milk, bring to boil, then reduce heat to medium. Simmer sauce until slightly thickened, stirring occasionally, about 12 minutes. Stir in curry paste. Season sauce, to taste, with sea salt and fresh ground pepper. Strain through a fine mesh sieve or strainer lined with cheesecloth.
  • Florida Citrus and Shaved Fennel Salad: Whisk together vinegar, mustard, salt, and pepper in a large bowl. Add oil in a slow stream, whisking, until emulsified. Cut peel, including all white pith, from oranges and grapefruit with a paring knife. Working over a bowl, cut into segments. Squeeze juice from membranes into a small bowl, then whisk 3 tablespoons juice into vinaigrette. Drain citrus segments, then add to vinaigrette. Quarter fennel bulbs lengthwise, then cut into paper-thin slices, about 1/16-inch thick, with a slicer or mandolin. Add to fruit along with fennel and toss gently to combine.
  • Sauteed Florida Gulf Shrimp: Preheat a large skillet over medium-high heat. Peel and devein shrimp, leaving tails intact. Pat dry with a paper towel. Add oil to hot pan, and carefully add shrimp and season with salt and pepper. Saute until pink and just done. Place cooked shrimp on plate and serve with Florida Green Mango Jam.;
  • Florida Spicy Green Mango Jam: Peel mangoes and cut into 1/2-inch cubes. In a small bowl, toss mangoes with vinegar, sugar, and salt. To make seasoning paste: cut gingerroot into 4 pieces. For a milder chutney, while wearing rubber gloves, remove seeds and veins from jalapeno. Add to a food processor with motor running gingerroot, jalapeno, garlic, cumin, coriander, and turmeric, 1 at a time, and puree to a paste. Heat a 4-quart heavy pot over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, for 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Remove cinnamon stick and star anise and cool chutney completely.

MANGO AND PINEAPPLE JAM



Mango and Pineapple Jam image

Make and share this Mango and Pineapple Jam recipe from Food.com.

Provided by Sharon123

Categories     Pineapple

Time 30m

Yield 3 cups, 48 serving(s)

Number Of Ingredients 4

2 cups ripe mangoes, cut up
1 cup crushed pineapple
1/3 cup lime juice (or lemon)
2 cups sugar

Steps:

  • Peel mango and cut in small pieces, then mash with potato masher to bring juice out.
  • Cook 5 minutes.
  • Add rest of ingredients, mix well and bring to a boil.
  • Boil rapidly 15 to 20 minutes, stirring often, until thick.
  • Pour into small sterilized jars.
  • Seal and store in cool place.

BEAR'S PINEAPPLE MANGO HABANERO JAM



Bear's Pineapple Mango Habanero Jam image

I've always been a big fan of tropical flavors married to the fruity heat of Habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat.

Provided by TheSlyBear

Categories     Breakfast

Time 25m

Yield 6 half-pint jars

Number Of Ingredients 6

16 ounces pineapple, cut into chunk
24 ounces mangoes, cut into chunks
4 habanero peppers, halved, seeded and stemmed
1/2 cup cider vinegar
4 cups white sugar
3 ounces liquid pectin

Steps:

  • Fruit can be either fresh or frozen. Frozen actually seems to work best.
  • Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher.
  • Add the sugar and stir until dissolved.
  • Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning.
  • Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam.
  • Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room.
  • Process jars in hot water bath for 10 minutes.

MANGO & PINEAPPLE JAM RECIPE - (4.5/5)



Mango & Pineapple Jam Recipe - (4.5/5) image

Provided by dealaura

Number Of Ingredients 4

2 cups ripe mangoes, cut up
1 cup crushed pineapple
1/3 cup lime juice (or lemon)
2 cups sugar

Steps:

  • Peel mango and cut in small pieces, then mash with potato masher to bring juice out. Cook 5 minutes. Add rest of ingredients, mix well and bring to a boil. Boil rapidly 15 to 20 minutes, stirring often, until thick. Pour into small sterilized jars. Seal and store in cool place.

MANGO JAM



Mango Jam image

I came up with this recipe when mangoes were on sale. I shared with some gals at work and both said that a spoonful was like a ray of sun. It can definitely cheer you up on a chilly March morning in the Midwest. With four mangoes, I added about 4 cups of sugar. This may taste great with a little dijon mustard mixed in and used as a dipping sauce or as a basting/marinate for pork, salmon, or chicken. (Time is approximate.)

Provided by Saeriu

Categories     Breakfast

Time 45m

Yield 5 8 ounce jars, 5 serving(s)

Number Of Ingredients 5

4 mangoes
1 lemon, juice of
1/2 lemon, zest of
sugar
water

Steps:

  • Prepare jars/lids.
  • Peel and dice mangoes.
  • Measure mangoes, pour into a kettle, and add equal amount of sugar.
  • Add juice of 1 lemon and zest of 1/2 of lemon.
  • Add just enough water to keep from sticking, about 1/4-1/2 cup.
  • Cook until soft.
  • Immersion blend until smooth or work in batches with a blender.
  • Cook until thickened.
  • (Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).
  • Pour in jars and seal.

PINEAPPLE MANGO HABANERO JAM



PINEAPPLE MANGO HABANERO JAM image

Categories     Fruit

Number Of Ingredients 6

16 oz frozen or fresh pineapple chunks
24 oz frozen or fresh mango chunks
4 Habanero chiles, halved, seeded and stemmed
1/2 c cider vinegar
4 c white sugar
3 oz liquid pectin

Steps:

  • 1. Place fruit and vinegar in a stockpot over medium-high heat. Bring to a simmer and mash the fruit to a chunky consistency with a potato masher. 2. Add the sugar and stir until dissolved. 3. Add the pectin and the Habanero halves. Stirring frequently, bring to a rolling boil that cannot be stirred down. Cook for 2 minutes more, stirring frequently to prevent burning. 4. Remove the chile halves. Discard all but two halves. Chop the retained chiles halves into shreds and add back to jam. 5. Ladle hot jam into sterilized canning jars, leaving 1/4-inch head room. 6. Process jars in hot water bath for 10 minutes.

MANGO JALAPENO JAM



Mango Jalapeno Jam image

The jalapeno gives a bit of kick to your morning routine. Or it gives you a spicy touch when using it with meat.

Provided by Ambervim

Categories     Low Protein

Time 50m

Yield 2 Pints

Number Of Ingredients 5

7 ounces jalapeno chile, chopped (with or without seeds, you choose the heat)
6 cups mangoes, ripe peeled and diced
3/4 cup lemon juice
1 3/4 ounces pectin (powdered for lower sugar recipes)
4 cups sugar

Steps:

  • place chiles, manoes and lemon juice in a pot.
  • Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
  • Bring to a full boil, one that cannot be stirred down, stirring occasionally.
  • Add the rest of the sugar and return to boil for one more minute.
  • Remove from heat. Remove any foam.
  • Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.

PAPAYA AND MANGO JAM



Papaya and Mango Jam image

Make and share this Papaya and Mango Jam recipe from Food.com.

Provided by msintrepid

Categories     Papaya

Time 55m

Yield 6 1/2 pint jars

Number Of Ingredients 4

1 lb firm ripe fresh papaya, peeled,seeded and cut into 1/2-inch cubes (about 3 cups)
1 1/2 lbs firm ripe fresh mangoes, peeled,cut away from stone and cut into 1/2" cubes
3 cups sugar
3 tablespoons fresh lime juice

Steps:

  • Combine all ingredients in saucepan.
  • Bring to boil over moderate heat, stirring frequently.
  • Reduce heat.
  • Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often.
  • Spoon jam into hot sterilized canning jars.
  • Fill jar to within 0.125 in from top.
  • Seal quickly and tightly.

STRAWBERRY MANGO, PINEAPPLE JALAPENO JAM



Strawberry Mango, Pineapple Jalapeno Jam image

Went looking for a ripe mango but none around here so here is my alternative, man is it good. I like mine sweet spicy so I only used 2 peppers

Provided by Stormy Stewart

Categories     Jams & Jellies

Time 35m

Number Of Ingredients 7

1 lb package fresh strawberries
4 oz dried mango (sliced thin)
2 oz dried pineapple (sliced thin)
6 1/2 c sugar
1 1/2 c apple cider vinegar
1 pkg (dry) sure jel
2-4 jalapeno peppers (seeds removed use gloves)

Steps:

  • 1. Wash and boil your jars and lids for the jar. Get boiling water bath ready for jars and begin your mixing of ingredients
  • 2. Put strawberries, mango, pineapple, jalapeño peppers, and apple cider vinegar in a blender and blend until all are liquid about 1 minute.
  • 3. Place the sugar and sure jel in a large pot and mix together then add processed fruit mix and bring to a boil and boil gently for 10 minutes.
  • 4. Put into jars process the lids and place into a boiling water bath for 15 minutes. Take out and allow to sit until caps seal. If one doesn't simply rewarm and do again. USES: Great for any salad as a dressing, over chicken in a slow cooker, as a dipping sauce for anything Chinese like egg rolls or wontons. Great over cream cheese as an appetizer and served with crackers.

RASPBERRY AND MANGO JAM



Raspberry and Mango Jam image

Again from "Preserving for All Seasons" by Anne Gardon. She writes the best cookbooks! This jam is perfect for summer.

Provided by JenSmith

Categories     Raspberries

Time 50m

Yield 2 1/3 cups

Number Of Ingredients 3

3 mangoes, about 2 lb (1 kg)
1 1/2 cups raspberries
1 cup sugar

Steps:

  • Peel mangoes, remove pits, and puree flesh in a blender or food processor.
  • Combine mango pulp, raspberries and sugar in a heavy saucepan. Bring slowly to a boil while stirring. Reduce heat and cook until thick, about 15 minutes.
  • Ladle into jars and seal and keep in the refrigerator up to 4 months, or freeze.

Nutrition Facts : Calories 632, Fat 2.2, SaturatedFat 0.4, Sodium 6, Carbohydrate 159.8, Fiber 12.1, Sugar 148.1, Protein 4.5

PINEAPPLE MANGO BANANA HABANERO JAM



Pineapple Mango Banana Habanero Jam image

You can adjust the heat by keeping more or fewer habanero halves. I found two halves to be just spicy enough for me, one or two more still would've been OK. I didn't think gloves would be necessary for handling the habaneros, but I wholeheartedly recommend them now!

Provided by Not.a.prayer.in.KS

Categories     Low Protein

Time 45m

Yield 5 pints

Number Of Ingredients 8

25 ounces pineapple, cut into wedges
25 ounces mangoes, cut into small chunks
5 ounces bananas, sliced
1/4 cup water
2 fresh limes, halved
6 cups sugar
6 habanero peppers, halved and seeded
4 1/2 ounces liquid pectin

Steps:

  • Cut all of the fruits as directed, and place the mango and banana in a blender with 1/4 cup water to blend.
  • Mix the blended mango and banana and the pineapple chunks in a pot and mash with a potato masher.
  • Set the pot on medium heat, adding freshly squeezed lime juice from two limes.
  • Bring the pot to a slow boil and add the sugar and pectin.
  • Once boiling, add the habanero halves and allow to boil for another 3-5 minutes.
  • Discard 5 of the habaneros (10 halves in total), and mince the remaining habanero (i.e. two halves) and add back to the mixture.
  • Ladle the jam into sterilized canning jars (leaving 1/4 inch head room) and boil for 10+ minutes depending on altitude and jar size.
  • Allow to cool on a wire rack.

Nutrition Facts : Calories 1196.7, Fat 1.4, SaturatedFat 0.3, Sodium 12.2, Carbohydrate 307.9, Fiber 8.5, Sugar 292, Protein 4.2

EXOTIC MANGO BANANA JAM DELITE



Exotic Mango Banana Jam Delite image

This will bring the tropic to you! Serve it on bread, in a cake glaze a chicken or over cream cheese as a spread. Love to see what you do with it! Will make about 8-10 (8 oz) half pints for gift giving or about 160 servings, 1 Tbsp. each for your own consumption. ;)

Provided by Rita1652

Categories     Mango

Time 1h

Yield 8-10 8 ounce jars, 160 serving(s)

Number Of Ingredients 8

3 cups finely chopped pitted peeled mangoes (about 4 medium be sure they are NOT bruised)
2 cups crushed ripe bananas (not brown)
2 tablespoons lemon juice
1/2 vanilla bean, split in half Lengthwise
1 (1 3/4 ounce) package fruit pectin
1/2 teaspoon butter
5 1/2 cups sugar
1 tablespoon banana liqueur (optional)

Steps:

  • Crush bananas with lemon juice to prevent browning. Set aside.
  • Meanwhile prepare boiling water canner. Heat 7-10 (8 oz) half pint glass preserving jars with lids and bands in simmering water until ready for use. Do not boil. Set bands aside.
  • Combine mangoes, bananas and vanilla in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter to reduce foaming, if desired. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
  • Add entire measure of sugar and liqeuer if using, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
  • Carefully remove vanilla and ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  • Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Lable.

Nutrition Facts : Calories 31.3, Sodium 0.8, Carbohydrate 8.1, Fiber 0.1, Sugar 7.5, Protein 0.1

MANGO LIME REFRIGERATOR JAM



Mango Lime Refrigerator Jam image

An unusual jam combination if you are looking for something different. PLEASE NOTE: This is NOT shelf stable jam - once sealed in jars, it must be stored in the refrigerator or freezer. Adapted from Cooking Pleasures magazine.

Provided by HeatherFeather

Categories     Fruit

Time 45m

Yield 5 cups

Number Of Ingredients 6

4 cups ripe mangoes, peeled and coarsely chopped (about 3 pounds)
2 tablespoons fresh lime zest, finely grated
1/4 cup fresh lime juice
1 teaspoon fresh lemon juice
2 1/2 tablespoons powdered fruit pectin
3 cups sugar

Steps:

  • Combine mangoes, lime zest, lime juice, lemon juice, and pectin in a large stockpot.
  • Mash, using a potato masher until well blended.
  • It can be a little chunky, but really try to crush everything together well.
  • Cook over HIGH heat 4-5 minutes, or until the mixture come to a rolling boil, stirring the entire time.
  • When jam is boiling and you can't stir it down, gradually add sugar- stirring the whole time.
  • Return to a full boil over high heat and cook 2 minutes exactly, sitrring occasionally.
  • Remove from heat.
  • Ladle into hot, sterilized canning jars and seal with hot, sterilized canning lids.
  • Flip upside down and let rest 5 minutes on their lids.
  • Return to upright position and let cool.
  • Store in refrigerator,unopened,up to 6 months or in freezer.
  • Once opened, use up in several weeks.

MANGO-CHILI JAM



Mango-Chili Jam image

From Sunset Magazine. If you don't want to can the jam, let it cool and spoon into containers. Cover and chill up to 3 weeks. To store longer, leave about 1 inch headspace in containers, cover airtight, and freeze.

Provided by Jellyqueen

Categories     Mango

Time 1h

Yield 8 cups

Number Of Ingredients 5

8 fresh jalapeno chilies (6 to 9 oz.)
6 cups coarsely chopped peeled ripe mangoes
3/4 cup lemon juice
1 (1 3/4 ounce) package dry pectin, for lower-sugar recipes
4 cups sugar

Steps:

  • Broil chilies on a small baking sheet 3 to 4 inches from heat, turning as needed, until chilies are charred and blistered all over, 10 to 12 minutes. Cool. Remove and discard skin, stems, and seeds. Coarsely chop chilies.
  • In a 6- to 8-quart pan, combine mangoes, chilies, and lemon juice.
  • Mix pectin with 1/4 cup sugar and stir into mangoes. Bring to a rolling boil over high heat - keep stirring. Add remaining 3 3/4 cups sugar and stir until mixture returns to rolling boil. Stir and boil exactly 1 minute longer. Remove from heat.
  • Ladle into clean canning jars to within 1/8 inch of top. Wipe jar rims. Set clean, flat lids on top. Screw on bands. Invert jars for 5 minutes, and then turn upright. Let cool at least 24 hours. Check seals by pressing firmly on centers of the lids. If a lid pops back, it's not sealed; store it in refrigerator.**.
  • **Modern preserving guidelines call for leaving 1/4" headspace in the jars and boiling water bathing for five minutes at sea level. Remove to a protected countertop to cool, undisturbed, for 24 hours. Do not invert the jars as it can affect the sealing compound's ability to form a tight seal to the edge of the jar.

MANGO-ORANGE JAM



Mango-Orange Jam image

A delightful tropical combination sure to tempt your taste buds. English muffins will never be the same! Thanks to Georgeanne Brennan for her *Christmas Sweets* cookbook!

Provided by Debber

Categories     Sauces

Time 30m

Yield 3 half-pint jars, 8 serving(s)

Number Of Ingredients 6

3 lbs ripe mangoes, peeled, pitted, chopped
1 teaspoon lemon juice
1/4 cup orange juice
2 tablespoons orange zest, finely grated
2 tablespoons dry pectin (1 oz. or 1/2 pkt)
3 cups sugar

Steps:

  • In a large saucepan, combine mangoes, lemon, orange juice & zest, and pectin.
  • Crush with potato masher.
  • Heat & stir over high heat, bring to a boil.
  • When it is a rolling boil, stir in the sugar, return to rolling boil, cook for TWO minutes (exactly); continue stirring.
  • Remove from heat, spoon into HOT jars, leaving 1/2-inch headspace.
  • Cover with lids and rings; process in a hot-water bath for 10 minutes.

STRAWBERRY MANGO JAM WITH LIME



Strawberry Mango Jam with Lime image

If you love strawberries, you'll want to make this quick and easy jam.

Provided by Renee Pottle

Categories     Jam

Time 40m

Yield 4 (half-pint) jars

Number Of Ingredients 4

2 ¼ cups roughly mashed ripe strawberries (about 1 lb)
¾ cup mashed ripe mango (1 large)
2 cups granulated sugar
3 Tbsp lime juice

Steps:

  • Add the strawberries, mango, sugar, and lime juice to a large Dutch oven.
  • Slowly bring the mixture to a boil over medium heat stirring until the sugar is dissolved.
  • Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point, about 15 minutes.
  • Use the plate method to check for gelling. Be careful not to overcook.
  • Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
  • Wipe the lip of each jar with a damp paper towel, top the jars with a lid and a lid ring.
  • Process the jars in a water bath canner for 10 minutes. Remove and let cool completely

ATAULFO MANGO JAM



Ataulfo Mango Jam image

Ataulfo mangoes are only available in the Toronto area from late March until September. I don't know what the availability is in other regions. They are 8 to 10 inches long with an oblong round-bottom shape and a gold-blushed yellow skin. The juicy flesh inside is yellowy-orange, creamy smooth, free of fibrous stringiness (which can set off allergies in people sensitive to stone fruits) and is described as the best thing to have fallen out of a tree since the apple observed by Isaac Newton. The flavour resembles a delectable combination of peach, banana,m pineapple and butter. They're incredibly sweet and loaded with vitamin c and dietary fibre. Look for them in your local Chinatown. Watch Corey Mintz of the Toronto Star (where I found the recipe) slice and peel a mango here: porkosity.blogspot.com/2008/04/mango-ectomy.html

Provided by Dreamer in Ontario

Categories     Mango

Time 50m

Yield 1/2 cup

Number Of Ingredients 4

2 ataulfo mangoes, peeled
1/2 cup white wine or 1/2 cup water
1/4 vanilla pod
1/4 cup granulated sugar

Steps:

  • Place all ingredients in a small saucepan.
  • Simmer over low heat until liquid is almost evaporated (about 45 minutes).
  • Remove vanilla and puree in food processor.

Nutrition Facts : Calories 1386.3, Fat 5.1, SaturatedFat 1.2, Sodium 26.2, Carbohydrate 307.4, Fiber 21.5, Sugar 285.6, Protein 11.2

SCONES (BISCUITS IN USA) WITH VANILLA BEAN AND MANGO JAM



Scones (Biscuits in Usa) With Vanilla Bean and Mango Jam image

From Ready Steady Cook as done by Janelle Bloom. Time is worked out on the assumption that as the jam is cooking you will be making the scones. Janelle attributed this recipe to the Country Women's Association.

Provided by ImPat

Categories     Scones

Time 22m

Yield 10-12 scones, 10-12 serving(s)

Number Of Ingredients 9

2 cups self raising flour
1 tablespoon caster sugar
1 pinch salt
180 ml milk
1/2 cup cream (pouring)
1 mango (diced)
1/2 cup white sugar
1/2 lemon (juice off)
1/2 vanilla bean (seeds removed)

Steps:

  • Vanilla Bean and Mango Jam - combine all the ingredients in a heatproof microwave-safe bowl. Microwave, uncovered for 8 to 10 minutes or until thick and jam like (jam will thicken on cooling).
  • For scones - preheat oven to 230C fan forced.
  • Line a baking tray with baking paper.
  • Combine flour, sugar and salt in a bowl, add milk and cream and stir with a knife until dough comes together.
  • Knead lightly on floured surface until dough comes together and is smooth.
  • Gently press out to a 3cm thick round.
  • Cut into scones and place on baking tray (dip scone cutter into flour and it will make the job easier).
  • Bake 10 to 12 minutes or until golden and cooked through.
  • Serve hot with butter and jam.

Nutrition Facts : Calories 195.2, Fat 4.7, SaturatedFat 2.8, Cholesterol 15.7, Sodium 29.2, Carbohydrate 35.6, Fiber 1.3, Sugar 14.4, Protein 3.6

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