Pectin Free Mango Jam

Making your own jams is an easy way to save money and provide your family with fresh home made food all year long. This Pectin free mango jam is phenomenal and so easy to do, just like our grape jam. Mangos have long been one of my favorite fruit flavors. Here is an easy and delicious way to preserve some of those mangos with three simple ingredients.

Instructions

Place a few spoons into the freezer. These will come in handy for testing the consistency of your jam. Remove the skins and seed from your mangos and cut them into desired chunkiness. If you prefer a more uniform jam, puree the mangos.

In a sauce pot, on low heat warm the mangos and add your brown sugar at a 2:1 ratio. You can reduce the sugar content to your preference or can even make this jam with zero sugar.

Cook your jam over a low to medium heat into a light boil while continuously stirring. This allows you to thicken your jam to your favorite consistency.

Once desired thickness is reached, remove from heat and add a teaspoon of fresh squeezed lemon juice and stir into your jam.

In sterilized jars, fill with your jam leaving some head room in your jars and water bath for 20 minutes. After removing your jars from the water bath wait for the pop to ensure the jars have sealed properly.

Recipe

4 Large Mangos (4 cups)

2 Cups Brown Sugar

1 tsp lemon juice

(4) 250ml canning jars, seals, and rings

Enjoy your Pectin Free Mango Jam!

NO SUGAR METHOD

To omit the sugar in this recipe you will add some well washed lemon rind (ideally organic) and a splash of water to your mangos. As you cook it down you may need to add a little more water.