I love fresh mangos but they are sometimes hard to find
where I live. At our local store, they were selling a lot one day – like more
than I have ever seen in that store. I knew they wouldn’t sell them all during
the week so on the weekend I went back to see what was left. Just as I had
expected, there was plenty of mangos left at a super-low price. So I went a
little crazy and bought way too many. I knew they would go bad quickly so I had
to do something with them. Since I was on this canning kick, they turned into
jam. Perfect solution!
½ cup orange juice
1 tsp lemon juice
1 cup honey (or 2.5 cups of white sugar)
1 tsp no sugar pectin (if desired to help it “gel” up)
- In a food processor or blender, blend mangos until desired consistency. Pour mangos into a large stock pot or sauce pan over medium heat.
- Add in water and orange juice and bring to a slow boil. Stir in lemon juice and honey. Return to boiling and add in pectin.
- Cook at a slow boil for about 5 more minutes, stirring constantly.
- Ladle jam into prepared glass jars and finish preparing jars as desired. This recipe made about 6 half pint jars.
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