Mango Jam

  |   Posted: February 27, 2020

Mangoes grow and are popular in many tropical countries where Compassion serves children and families. In Nicaragua, they are available year-round, although the harvest peaks in March and April. With this recipe, you can delight in the tropical taste of this delicious fruit anytime.

Yield: 15 servings
Prep time: 20 minutes

Ingredients

  • 2 cups prepared mango (about 2 medium-size, fully ripe mangoes) 
  • 1 tbsp. lemon juice 
  • 2 cups sugar 
  • ¼ tsp. butter 
  • 1 pouch pectin

Directions

  1. Peel and pit mangoes. Measure exactly 2 cups of fruit into a 2- or 4-quart pot. 
  2. Crush fruit with a fork or potato masher. Stir in lemon juice. 
  3. Place mixture on stove and cook over medium heat, stirring regularly. 
  4. After 4-5 minutes,* add sugar and butter to pot. 
  5. On high heat, bring mixture to full rolling boil, stirring constantly. 
  6. Stir in pectin. Return mixture to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. 
  7. Ladle mixture immediately into storage container. Cool. Cover and store in refrigerator. Use within 2 weeks.
*At elevations above 1,000 feet, increase cooking time as indicated: 1,001 to 3,000 ft. = 5 min.; 3,001 to 6,000 ft. = 10 min.; 6,001 to 8,000 ft. = 15 min.; 8,001 to 10,000 ft. = 20 min.

Mangoes grow and are popular in many tropical countries where Compassion serves children and families. In Nicaragua, they are available year-round, although the harvest peaks in March and April. With this recipe, you can delight in the tropical taste of this delicious fruit anytime.

Yield: 15 servings
Prep time: 20 minutes

Ingredients

  • 2 cups prepared mango (about 2 medium-size, fully ripe mangoes) 
  • 1 tbsp. lemon juice 
  • 2 cups sugar 
  • ¼ tsp. butter 
  • 1 pouch pectin

Directions

  1. Peel and pit mangoes. Measure exactly 2 cups of fruit into a 2- or 4-quart pot. 
  2. Crush fruit with a fork or potato masher. Stir in lemon juice. 
  3. Place mixture on stove and cook over medium heat, stirring regularly. 
  4. After 4-5 minutes,* add sugar and butter to pot. 
  5. On high heat, bring mixture to full rolling boil, stirring constantly. 
  6. Stir in pectin. Return mixture to full rolling boil and boil 1 minute, stirring constantly. Remove from heat. Skim off any foam. 
  7. Ladle mixture immediately into storage container. Cool. Cover and store in refrigerator. Use within 2 weeks.
*At elevations above 1,000 feet, increase cooking time as indicated: 1,001 to 3,000 ft. = 5 min.; 3,001 to 6,000 ft. = 10 min.; 6,001 to 8,000 ft. = 15 min.; 8,001 to 10,000 ft. = 20 min.

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