| INGREDIENTS 4 cups chopped mango (from about 7 large mangoes) 3 cups sugar 1/2 cup lemon or lime juice INSTRUCTIONS Peel, seed and dice mangoes into 1/2 inch cubes. (Place a few small plates into the freezer at this point to use to test for gelling as the jam reaches completion.) Place the chopped mangoes into a heavy-bottomed saucepan along with the sugar and citrus juice. Be sure that they only come 1/3rd of the way up the pot at this point to prevent overflows when the mango jam is cooking. Bring the ingredients to a boil over medium-high heat, stirring frequently to prevent scorching or overflows. Boil hard for about 20 minutes until the jam begins to gel. Test for gelling on a plate that's been chilled in the freezer, or use an instant-read thermometer to check for gel temperature (105degrees C). Pour the jam into prepared canning jars leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes, or simply store in the refrigerator for immediate use. Canned jam should last 1 year in the pantry, and refrigerator jam should last 2-3 weeks. |