Homemade Mango Jam
Processing method: Water Bathing
Processing time: Pints for 15 minutes, Quarts for 20 minutes (based on altitude)
- 1,001- 3,000 ft. - add 5 minutes
- 3,001- 6,000 ft. - add 10 minutes
- 6,001- 8,000 ft. - add 15 minutes
- 8,001-10,000 ft. - add 20 minutes
- Denali Lids
- Denali Rings
- 4-5 cups fresh mango
- 3 cups white granulated sugar
- 3-4 tbsp lime juice
- pinch of salt
- 1 tsp lime zest
Start by prepping your jars, and lids.
Wash, peel, pit, and cut your Mangos.
In a large pot combine mango, sugar, lime zest and juice with a pinch of salt. Cook these ingredients over medium high heat for 10 minutes. Then use a potato masher to gently mash the softened fruit.
After mashed, continue to cook on medium high heat for an additional 10-20 minutes until the mixture thickens. Stir constantly once the jam has reached a boil to prevent the bottom from scorching.
Once you think that your jam has reached its setting point, test your jam. Spoon a bit of the jam on a cold plate and tilt it vertically so the jam runs. You are aiming for a slow descent, not a runny mess. If it runs slow, it's set!
Ladle the jam into your jars leaving ¼ inch headspace. Remove any air bubbles, wipe the rims clean and screw on Denali lids & rings.
Place the filled jars in the water bath. The water should be 1-2 inches above the top of the jars once all of them have been added. Bring the water to a rolling boil then start a timer for 15 minutes. After processing remove your jars with a jar lifter and place the jars on a towel or padded surface to allow them to cool. You should hear a snap or ding as they are cooling when the lid's seal is formed. Test the seal and store away till you're ready to eat!
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Inspired by: All Recipes & The Kitchen Magpie