Best Mango Pineapple Preserves Recipes

MANGO AND PINEAPPLE JAM

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

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.

PINEAPPLE JAM

Steps:

• Peel the pineapple and grate the flesh -- you should end up with about 2 cups. Put the pineapple and water in a small saucepan and cook over medium-low heat until the pineapple is soft, about 35 minutes.
• Add the sugar and lime juice and stir to combine. Cook until the mixture has thickened, about 45 to 60 minutes. Spoon the jam into a 16-ounce jar with a tight-fitting lid. Store it in the refrigerator for up to 3 months.

PINEAPPLE MANGO HABANERO JAM

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).

AWARD WINNING PINEAPPLE PRESERVES

Steps:

• Bring pineapple and sugar to a boil in a large saucepan and cook 20 minutes, stirring constantly until thickened or until the temperature reaches 220F on a thermometer (this is the jelling stage at sea level).
• Pour immediately into hot sterilized jars; wipe rims with a clean cloth, place lids and screw on bands fingertip-tight.
• Process jars in a water-bath canner for 5 minutes.
• Place jars on a clean towel.
• Cover with towel to prevent drafts and let cool undisturbed for 24 hours.