Mango Chili Jam

Found on fresh preserving

* 5 Tbsp Ball® RealFruit™ Instant Pectin

* 2 cups diced, crushed mango

* 2 green jalapeno peppers, seeded and finely diced

* 1 red jalapeno pepper (or Serrano) seeded and finely diced 

* 4 Plastic Ball® (8 oz) Freezer Jars

DIRECTIONS:

1. STIR sugar and instant pectin in a bowl until well blended.

2. ADD mango and peppers. Stir 3 minutes.

3. LADLE jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.

4. QUICK TIP When cutting or seeding hot peppers, wear rubber gloves to prevent hands from being burned.


Makes 3 half pints 

2 pounds ripe mangoes 

1-1/2 cups white sugar 

3/4 cup water 

3 saffron threads (optional) 

Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well. Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.

Pour cooked jam into sterilized jars and seal. Fill jars to 1/4 inch headspace and process for 10 mins in a water bath canner. NOTE: The color can be anywhere from a yellow to an orange - dependent upon the ripeness of the mango and variety. And how long you cook it.



Makes 5 half pints 

1-1/2 cups sugar 

1 box Pectin 

4 cups pureed or finely chopped mango 

1/2 cup freshly squeezed lime juice 

1 tablespoon freshly grated lime zest 

1/2 cup honey 

1/4 teaspoon unsalted butter 

Whisk the sugar and pectin a medium bowl and set aside. Combine the mango, lime juice, and lime zest in a large heavy-bottomed pot and bring to a boil. Add the honey and butter and return to a simmer. Add the sugar pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.

Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars to 1/2 inch headspace, wipe rims, and assemble lids. Process in a boiling water bath canner for 10 minutes.

Golden Sunshine Jam (Mango Jam)

Found on Pinterest

2 Tbsp. fresh lemon juice

7-1/2 cups sugar, measured into separate bowl

2 pouches Liquid Fruit Pectin

Preheat canner and prepare jars and lids. Peel and pit mangos. Puree fruit thoroughly, in a blender, one mango at a time. Measure exactly 4 cups prepared fruit into a large (6-8 qt) pot. Stir in lemon juice until blended. Stir sugar into fruit mixture in the pot. Bring it to full rolling boil (a boil that doesn't stop bubbling when stirred down) on high heat, stirring constantly. Stir in pectin. Return to full rolling boil and boil 1 minute, stirring constantly.

Remove pan from heat and quickly skim off any foam from the top. Ladle the jam into the hot jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight. Place the jars in the preheated canner and bring canner to a full rolling boil. Process jars for 10 minutes (adjusting according to your altitude, if necessary) then remove canner from heat. Let canner sit for 5 minutes, then, carefully remove hot jars from water with a jar lifter, place them on a towel on the counter and leave them undisturbed for 24 hours. Check the seals before storing and use within 12 months.

Makes about 9 half pint jars (I did 7 half pints and 1 pint)