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Mango Jam
 
2 Tbsp. lemon juice
7-1/2 cups of sugar
1 bottle liquid pectin
4 cups of pureed mango
 
Peel and cut mangos and puree in a food processor, then add the puree to a large saucepan. 
Add the lemon juice and sugar, mixing well. 
Bring to a full boil and continue boiling for 1 minute, stirring constantly.
Remove from the heat, add all of the liquid pectin and stir. 
Skim off the foam with a spoon and pour into hot sterilized canning jars and seal the lids.