Monday, June 27, 2016

We Be Jammin'... Some Mango Jams



Mango Chili Jam
Found on fresh preserving

Makes about 4 (8 oz) half pints

YOU WILL NEED:


* 1/2 cup sugar 

* 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.

Mango Jam
Found on Pinterest

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.


Mango Lime Jam
Found on Pinterest

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.

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