How To Can Mango Jam With Denali Canning

Directions

1. Start by prepping your jars, and lids.

   

2. Wash, peel, pit, and cut your Mangos.

   

3. 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.

4. 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.

   

5. 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!

   

6. Ladle the jam into your jars leaving ¼ inch headspace. Remove any air bubbles, wipe the rims clean and screw on Denali lids & rings.

7. 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!