Strawberry Mango Jam
4 cups crushed strawberries (washed, hulled & then crushed)
1 cup crushed mango (peeled, pitted and then crushed)
Juice from 1 lemon
1 package of fruit pectin
6 to 7 cups of sugar (I always use less sugar because in my opinion most jams & jellies are too sweet. Using less sugar might make your jam a little more runny or syrup-like but most times I haven't been able to tell a difference)
Directions may vary according to each fruit pectin brand - all fruit pectin packages come with an instructional insert - but these instructions will work with any regular size pectin package.
1. Gather your canning jars, lids and rings (you will need 6 or 7 half pints). Canning Basics - Jar Sizes
Also, gather all other canning supplies: Other Canning Supplies
2. In a large stainless steel pot mix the fruit (crushed strawberries & crushed mango), lemon juice and fruit
pectin - stir until pectin is dissolved.
3. Start the water boiling for Jar sterilization: Sterilizing Jars & Lids
4. Bring the fruit mixture to a full boil over meduim-high heat - gently stirring all the time.
5. Add the entire amount of sugar (again - I use the lesser amount - 6 cups) - stirring until dissolved.
6. Bring this mixture to a full boil again - continuously stirring. Boil hard for a full minute (you will notice
some foamy stuff on top - that is supposed to happen. If it boils too close to the top of the pot then you
will need to turn the heat down slightly). Constant stirring is a must!
7. Remove the pot from heat and skim foam off the top and discard the foam.
8. By now your jars should be sterilized and ready to be filled. Take the jars out of the boiling water (I use
my jar remover and make sure that the water is drained out of each jar). Fill each jar up to the threads
of each jar (about 1/4 inch to 1/2 inch of headspace)
9. Wipe the rim of each jar with a damp cloth making sure that any jam residue is gone (any residue left on
the rim can stop the jar from sealing).
10. Place a sterilized lid on each jar and then tighten a ring on each jar.
11. Place all jars in a "Water Bath Canner" and process (boil) the jars for 10 minutes (make sure that the
water level in the Canner is 1 inch above the tallest jar)
12. Remove the jars and place them on the counter or table to cool (I always place them on a cloth because
there have been a few times when a jar cracked and then the jam oozed out making a mess - the cloth
will help if that happens). You will hear the wonderful popping sound of your jars sealing.
13. Allow the jar to cool for 24 hours and then store in your pantry or in your fruit cellar until the winter
and then enjoy a little bit of summer.
|Filling sterilized jars with Strawberry Mango Jam|
|Sealed jars of Strawberry Mango Jam|
Other Jelly or Jam Recipes on this blog:
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