How to Make Mango Jam
Cut the mango into thirds., Cook the mango with the sugar in a saucepan for 25-40 minutes or until it is thick., Mash the mango., Dissolve the ascorbic acid in hot water and add it to the mango and sugar mixture. , Process and can using current USDA...
Step-by-Step Guide
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Step 1: Cut the mango into thirds.
Remove the meat using a fork, or just peel it beforehand. -
Step 2: Cook the mango with the sugar in a saucepan for 25-40 minutes or until it is thick.
The color should be darker than the original yellow, but not darker than a medium orange. , Use a large fork or spoon and mash the mango until it has a jam-like consistency. ,,, If your sugar ratio is 1:1(1 cup mango:1 cup sugar) then you can keep it for 5
- 6 months without refrigeration.
Some health conscious people may prefer a smaller ratio, resulting in a decreased shelf life. ,, -
Step 3: Mash the mango.
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Step 4: Dissolve the ascorbic acid in hot water and add it to the mango and sugar mixture.
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Step 5: Process and can using current USDA canning guidelines.
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Step 6: For every 230 - 290 grams or 1 small bottle of Mango Jam
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Step 7: you need to add about 4 - 6x 500mg Ascorbic acid since we are not using any artificial preservatives.
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Step 8: When refrigerated in chiller
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Step 9: shelf life is 2 years (unopened)
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Step 10: 1 year if open.
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Step 11: Finished.
Detailed Guide
Remove the meat using a fork, or just peel it beforehand.
The color should be darker than the original yellow, but not darker than a medium orange. , Use a large fork or spoon and mash the mango until it has a jam-like consistency. ,,, If your sugar ratio is 1:1(1 cup mango:1 cup sugar) then you can keep it for 5
- 6 months without refrigeration.
Some health conscious people may prefer a smaller ratio, resulting in a decreased shelf life. ,,
About the Author
Isabella Long
Brings years of experience writing about crafts and related subjects.
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