Items you will need
- Six ripe mangoes, peeled, cored and chopped
- 1/4 cup lemon juice
- 3 cups sugar
- Package, dry pectin
- Eight 6 oz. canning jars with lids
Mangoes are no longer just for exotic dishes and desserts. This mango jam recipe takes a bit of time to prepare but is well worth the wait. It is perfect on muffins for breakfast or as a topping for your favorite ice cream for dessert. Read on to learn how to make mango preserves.
Peel, core and chop mangoes and place in a large saucepan.
Add sugar and lemon juice and bring to a boil over medium heat, stirring constantly.
Add pectin, stir well and boil for another two minutes. Skim foam if desired.
Ladle mango mixture into hot, sterilized jars, leaving 1/4 inch room from the top. Cover jars and place in boiling water bath, according to canning instructions. (If you're not canning, you can also ladle mango mixture into jars, seal and place in refrigerator for up to two weeks.)
Wait until completely cool before eating.
Mixture may take several days to completely thicken. It is still edible, however, if you simply cannot wait!