Mango Preserve Recipes

MANGO JAM

Steps:

• Prepare jars/lids.
• Peel and dice mangoes.
• Measure mangoes, pour into a kettle, and add equal amount of sugar.
• Add juice of 1 lemon and zest of 1/2 of lemon.
• Add just enough water to keep from sticking, about 1/4-1/2 cup.
• Cook until soft.
• Immersion blend until smooth or work in batches with a blender.
• Cook until thickened.
• (Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).
• Pour in jars and seal.

MANGO JAM

Steps:

• Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
• Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
• Pour cooked jam into sterilized jars and seal according to canning directions.

HOMEMADE MANGO JAM RECIPE

Steps:

• Start by peeling your mangoes and discard the peel. Cut the fruit flesh from the mangoes if you are using regular commercial mango varieties. If your mango variety has fibers and strings, don't cut the flesh off but rather leave it on the seed core. The fruit flesh will fall off the fibers and the seed core during the cooking process. *see Notes
• Pour all the sugar over the mangoes and mix everything well.
• This step is optional. Wash your lemon/lime and cut into half. Press out the juice and pour over the mangoes. Throw the 2 squeezed out lemon halves into the pot with the mangoes. Lemon skin adds natural pectin to the jam making and it helps to set the jam.
• Heat up your pot on low heat and stir the fruits. Cook on low heat for about 30 minutes or until you see the rolling boil happening.
• Reduce heat and cook until jam is set. Use a thermometer in doubt: The setting temperature is 105 Celsius/220 Fahrenheit. You can also test if the jam is set by using a frozen plate or spoon and by dropping some of the hot cooked jam on the frozen part. That will cool the drop of jam instantly and you will be able to see if the jam has set or not. If the jam is still running, cook it a bit more and repeat the test until the jam has set. Always keep an eye on the cooking jam as to not burn the jam.
• Pick out and discard the lime/lemon halves and if you used fibrous mangoes, then the seed core as well. *see notes
• Grab a sterilized Jar and fill it up with the jam up to the rim.
• Seal the jars and turn it upside down before you store the mango jam jars in a cool and dry place. Keeping the jam jars upside down creates a vacuum and helps in preserving the jam all the longer.
• Make sure to label your jam with jam name, date and best before date. The jam will be good for about 10 months if unopened. Store in the fridge once opened.

MANGO PRESERVE

Steps:

• Place the mango's, chillies and ginger in a pan (a pan suitable for preserving), add the lemon rind, juice and water & simmer to the boil for approx 20 minutes.
• Add the sugar and heat gently until the sugar has completely dissolved then bring to the boil and boil for a frurther 5 minutes.
• Leave to cool slightly and pour into warmed sterilized jars and seal.
• When completly cold label and store in cool place.

MANGO-PEACH PRESERVES

Steps:

• Place 1/2 the peaches in a large saucepan and crush until mostly mashed. Add the remaining peaches and mangos. Bring to a boil over medium-low heat. Cook until mostly liquid, 20 to 30 minutes.
• Pour peach-mango mixture into a bowl and measure 5 1/4 cups back into the pan. For a thicker mixture, use only 5 cups. Add sugar to the pan and bring to a boil over medium heat. Gradually stir in pectin and bring back to a boil. Boil for 1 minute; immediately remove from heat.
• Pour preserves into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large canning pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

MANGO JAM

Steps:

• 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 (220 degrees F, or slightly lower at higher altitudes).
• 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.