Mango Jam Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Mango pulp, buy about 6 lb
1/4 cup: Lemon juice,
6 cup: Sugar,
1 package: Dry pectin,
Directions:
Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or
run through a food processor or blender - try NOT to puree. In a 10
qt pan, mix fruit, lemon juice and pectin. Place over high heat;
stirring constantly, bring to a rolling boil that cannot be stirred
down. Still stirring, add sugar. Return to a boil that cannot be
stirred down, then boil for exactly 2 minutes. Remove from heat;
skim off foam. Ladle hot jam into prepared half-pint jars. Wipe rims
clean. Place lids on jars and firmly screw on rings. Process in
boiling water bath for ten minutes. Makes about 6 1/2 cups.
Posted by Terri St.Louis-Woltmon
Source from luhu.jp
run through a food processor or blender - try NOT to puree. In a 10
qt pan, mix fruit, lemon juice and pectin. Place over high heat;
stirring constantly, bring to a rolling boil that cannot be stirred
down. Still stirring, add sugar. Return to a boil that cannot be
stirred down, then boil for exactly 2 minutes. Remove from heat;
skim off foam. Ladle hot jam into prepared half-pint jars. Wipe rims
clean. Place lids on jars and firmly screw on rings. Process in
boiling water bath for ten minutes. Makes about 6 1/2 cups.
Posted by Terri St.Louis-Woltmon
Source from luhu.jp