Prep Time: Around 1 hour
Cook Time: 40 to 45 minutes
6 to 8 Ripe or Green Mangos (3 to 4 cups pulp) 3 to 4 Cupe of Sugar 1/4 Cup Lime Juice
2 Limes for Natural pectin
Boil, steam or microwave the mangos until soft. I like to put my mangos in a large cast iron pan on the stove and boil them. When I make the jam I use mangos a little on the green side for the tart flavor. Boil the mangos until the skin starts to split. Remove the mangos from the stove and let cool. Once they are cool enough to handle remove the outer skin and inner seed. Place the mangos in a large cooking bowl and use a fork or potato masher to mash the mangos. You do not have to make pulp out of the mangos. I leave some chunks of mangos to give a nice flavor when eating this jam.
Limes skin is a source of natural pectin. If you are like I am I do not like to use pectin in my food. I take two limes and skin the limes. Cut up the lime peel into very thin slices. This can also be eaten with the jam. If you do not want to eat the lime peel it is easy to use a cheese cloth when preparing this jam. The lime skin adds a nice tangy flavor to the jam and when in the jars adds color to your jam.
Using a cheese cloth:
Place the small pieces of lime skin into a cheese cloth used for cooking and attach the cloth. This will be added to the mangos when cooking. When the jam is finished the cheese cloth is removed.
Prepare Lime Juice:
For 1/4 cup of lime juice I use around 8 smaller limes or 5 to 6 larger limes. Juice the limes and measure the juice. Set aside
Once you have measured the mangos and placed them in your cooking pan measure the equal amount of sugar. Place in a large mixing bowl and set aside.
Preparing your jars:
Use hot soapy water to wash your jars. Place the jars in a medal pan and fill the jars with boiling hot water. The water should be added just before the jam is cooked. I normally add the water to my jars 5 minutes before my jam is finished.
*Noe you can follow any canning instructions you wish to prepare your jars and seals.
Place the measured mangos and lime skin into a large cooking pot. Cook for around 20 minutes at a rolling boil. This will soften the mangos and add the natural pectin to the jam. If you are using a cheese cloth add the cheese cloth in with the mango and boil the mangos for 20 minutes.
Once the mangos are soft and well cooked add the sugar and lime juice to the cooking pot. Bring the mixture to a full rolling boil and boil for 20 to 25 minutes. As the mixture is boiling continue to stir so the jam does not burn and stick to the bottom of your pan. You can test the jam by placing a small drop of the jam on a plate. Cool the plate in the freezer to see if the jam is ready and has set. If the jam has still not set cook a few minutes longer.
Remove the finished jam from the stove and set on your counter. If there is a foam on top of your jam skim this off using a spoon. Place your cooked jam into the hot jars and seal. Follow your directions on how to seal your jars.
The mango jam can be stored and enjoyed all year round. So when mangos are in season where ever you live around the world try this mouth watering jam. It is very simple and easy to make. Even if you never made jam before it will come out right the first time. I like to make my own jams to avoid the ingredients that are placed in jams sold in stores. This is natural and has a lot of flavor. If you want a jam with a little extra tart flavor add extra lime juice.
When cooling my jam I place water in the bottom of my pan where the jars are. This avoids the ants from coming before the jars are sealed and cleaned. I normally use hot water in the bottom of the pan so it cools at the same time as the jars and allows the jars to seal.
Enjoy this delicious Mango Jam from the islands of Tahiti.