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Mango Jam
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6 cups semi-ripe or ripe mango slices
2 cups water
3 cups granulated sugar
1 tablespoon vanilla extract
Combine the mango slices and water in a saucepan and boil over moderate heat for 15 minutes, until the mangoes are tender.
Press this mixture through a sieve, or process in an electric blender or food processor until smooth. Return to the saucepan and add the sugar and vanilla extract. Boil for 30 to 40 minutes, until thick and the proper consistency for a jam.
LADLE quickly into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1 to 2 inches; add boiling water if needed. Cover; bring water to gentle boil. Process 10 minutes. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Makes about 2 quarts.
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