We Be Jammin'... Pineapple Mango Jam X2

Pineapple Mango Jam

Found on athomewithrebecka

No yield was listed, can in half pint jars 

Ingredients 

4 cups chopped fresh pineapple 

4 cups chopped fresh mango 

4 cups sugar 

zest from one lemon juice

1/2 cup water if necessary 

Peel and chop pineapple and mango, Using a large heavy bottom sauce pan heat fruit on medium high heat, add sugar, lemon zest and juice. Cook for 10 minutes, add water if mixture is too thick to stir. Bring to a rapid boil, cook 2 minutes, reduce heat to medium and cook till fruit is clear about 40 minutes. 

Fill jars to 1/4 inch headspace, wipe rims, and assemble lids.

Process for 15 minutes in water bath canner.

Pineapple Mango Moscato Jam

Found on seductioninthekitchen

Ingredients: 

1 pineapple, about 3 cups (chopped) 

1 mango, peeled and chopped 

1 lemon, juice and zest of, grated 

3 cups sugar 

2-1/2 cups moscato wine 

Directions: 

Mix together the chopped pineapple, mango the grated lemon peel, the lemon juice, and the wine and let set overnight. The next day put pot on a medium heat and bring to a mild boil. Add the sugar and bring back to a boil. Continue to boil for about an hour. Use a potato masher to break-up the larger pineapple and mango pieces. Ladle into jars to 1/4 inch headspace, seal and water bath process for 10-mins.