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Mango Jam Recipes

║ Jams ║
 
Mango Jam 1
Ingredients:
8 Mangoes
5 Cups sugar
4 Cups water
2 Cloves
1 Cinnamon
2 tsp Vanilla
Cooking Instructions:
Peel and cut mangoes. Mix cinnamon and cloves. Add water and allow it to boil for 10 minutes. Mix sugar and cook till the mixture turns thick. Add vanilla and mix it well. Mango Jam is ready.
Mango Jam 2
Ingredients:
4 cup mango pulp (buy about 6 lb)
1/4 cup lemon juice
6 cup sugar
1 pkg dry pectin
Cooking Instructions:
Wash fruit, peel, seed and cut in cubes. Mash with a potato masher or run through a food processor or blender - try not to puree. In a 10 qt pan, mix fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down. Still stirring, add sugar. Return to a boil that cannot be stirred down, then boil for exactly 2 minutes. Remove from heat; skim off foam. Ladle hot jam into prepared half-pint jars. Wipe rims clean. Place lids on jars and firmly screw on rings. Process in boiling water bath for ten minutes.
Mango Jam 3
Ingredients:
12 c. sliced firm ripe mango
2 c. sugar
4 c. water
Cooking Instructions:
 Cook mango slices in water about 15 minutes or until tender. Press through a sieve. Add sugar. Boil until thick and of jam consistency. Stir often to prevent scorching. Spoon into hot sterilized jars. Seal with paraffin. To make mango butter, add 1/2 teaspoon cloves, 1/2 teaspoon allspice, 1 teaspoon cinnamon and 1 teaspoon nutmeg to jam when sugar is added.
Mango Jam 4
Ingredients
6 cups semi-ripe or ripe mango slices
2 cups water
3 cups granulated sugar
1 tablespoon vanilla extract
Cooking Instructions:
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. Pour into hot sterilized jars and seal.
 
Mango Jam 5
Ingredients:
4 c. chopped or pureed mangos
2 tbsp. lime juice
7 1/2 c. sugar
1 bottle liquid pectin
Cooking Instructions:
 Combine first 3 ingredients, mix well and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat and at once stir in liquid pectin. Ladle into sterilized glasses. Makes 9 (8 ounce) glasses.
Mango Jam 6
Ingredients:
6 pounds mango
1/4 cup lemon juice
6 cups sugar
1 package dry pectin
Cooking Instructions:
Wash fruit, peel, seed and cut in cubes. Mash with a potato masher or run through a food processor or blender. In a 10 qt pan, mix fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down. Still stirring, add sugar. Return to a boil that cannot be stirred down, then boil for exactly 2 minutes. Remove from heat; skim off foam. Ladle hot jam into prepared half-pint jars. Wipe rims clean. Place lids on jars and firmly screw on rings. Process in boiling water bath for ten minutes.
Mango Jam 7
Ingredients:
6 med. mangos
3 c. water
4 c. sugar
1 cinnamon stick
2 cloves
1 tsp. vanilla
Cooking Instructions:
Peel and cut mangos in chunks. Combine mangos, cinnamon, cloves, and water and bring to hard boil. Cook at low heat to medium for 10 minutes. Add sugar and mix well. Continue cooking in medium heat until mixture registers 220 degrees on candy thermometer. Remove from heat and skim off foam. Add vanilla, mixing well. Can and store as usual.
Quick Mango Jam
Ingredients:
5 sheets gelatine
2 mangoes (around 500 g)
6 heaped tbsp Splenda
1 tbsp chopped silvered almonds
1/2 tsp bitter almond essence
Cooking Instructions:
Soak the gelatine leaves in a bowl of cold water. Peel the mangoes, chop roughly and place in a large bowl. Add the Splenda and leave for 15 min. Dry the gelatine and add to 100 ml boiling water, and add mixture to the mangoes. Mix for around 3 min, add the almonds and essence and set aside for 5 min. Mix for another minute. Pour into clean pots, making sure you leave a gap of 1cm at the top of the pot. Close tight and decorate with ribbons to give as gifts.
Mango Apricot Jam
Ingredients:
6 ounces dried apricots
6 medium size mangos
1 cup water
Sugar
Cooking Instructions:
6 ounces dried apricots, cut and cooked with 6 medium size mangos that have been chopped, plus 1 cup water. (More water may be added if too thick.) Measure above and add equal parts of sugar (experiment with honey or other suitable cooking sugar substitute). Cook after being brought to boil, for 10 minutes.
Mango and Lime Jam 1
Ingredients:
1 lb Mango; peeled and cubed
1 lb Sugar; granulated or caster
2 sm Limes
Cooking Instructions:
Put mango and sugar into large microwaveable container (she uses glass). Grate lime rind into mangos, add the juice of the limes. Cover, microwave on high 5 minutes. Test for setting. Repeat until setting point is reached. Pour into jars. Depending on the type of mango used you may find you need to put the jam through a blender if the cubes don't break down after about 10 minutes cooking.
Mango and Lime Jam 2
Ingredients:
5 to 6 ripe mangos (size 12 or 14)
5 to 6 fresh limes
2 Tablespoons lemon juice
1 package Sure-Jell or equivalent
7 1/2 Cups granulated sugar
Cooking Instructions:
Finely grate the lime rinds, cut limes in half and juice them. We use an old fashioned hand grater and electric citrus juicer. Peel and chop mangos, saving juice and pulp ( messy but fun. ) Crush the fruit throughly, or run thru food processor with the medium blade.  
Measure 4 cups of this puree into a large pan. Add the grated lime rind and 3/4 cup of the fresh lime juice ( add bottled lime juice if necessary ) Add lemon juice and Sure-Jell, mix very well to dissolve powder. Add all of the vegan sugar, mixing well to dissolve. then bring to a full rolling boil over medium high heat. Youll have to stir almost constantly to avoid burning. Boil for one minute, stirring constantly, and them remove from the heat. Stir and skim for 5 minutes, then ladle into hot, sterilized jars. Seal and invert the jars for a few minutes to set the lids.
Mango and Lime Jam 3
Ingredients:
1 lb Mango; peeled and cubed
1 lb Sugar; granulated or caster
2 sm Limes
Cooking Instructions:
Put mango and sugar into large microwaveable container (she uses glass). Grate lime rind into mangos, add the juice of the limes. Cover, microwave on high 5 minutes. Test for setting. Repeat until setting point is reached. Pour into jars. Depending on the type of mango used you may find you need to put the jam through a blender if the cubes don't break down after about 10 minutes cooking.
Mango-Orange Jam
Ingredients:
3 lbs ripe mangoes, peeled, pitted, chopped
1 teaspoon lemon juice
1/4 cup orange juice
2 tablespoons orange zest, finely grated
2 tablespoons dry pectin (1 oz. or 1/2 pkt)
3 cups sugar
Cooking Instructions:
In a large saucepan, combine mangoes, lemon, orange juice and zest, and pectin. Crush with potato masher. Heat and stir over high heat, bring to a boil. When it is a rolling boil, stir in the sugar, return to rolling boil, cook for 2 minutes (exactly); continue stirring. Remove from heat, spoon into hot jars, leaving 1/2-inch headspace. Cover with lids and rings; process in a hot-water bath for 10 minutes.
Mango and Pineapple Jam
Ingredients:
2 cups ripe mangoes, cut up
1 cup crushed pineapple
1/3 cup lime juice or lemon
2 cups sugar
Cooking Instructions:
Peel mango and cut in small pieces, then mash with potato masher to bring juice out. Cook 5 minutes. Add rest of ingredients, mix well and bring to a boil. Boil rapidly 15 to 20 minutes, stirring often, until thick. Pour into small sterilized jars. Seal and store in cool place.
 
Papaya and Mango Jam
Ingredients:
1 lb firm ripe fresh papaya, peeled,seeded and cut into 1/2-inch cubes (about 3 cups)
1 1/2 lbs firm ripe fresh mangoes, peeled,cut away from stone and cut into 1/2" cubes
3 cups sugar
3 tablespoons fresh lime juice
Cooking Instructions:
Combine all ingredients in saucepan. Bring to boil over moderate heat, stirring frequently. Reduce heat. Simmer uncovered for 30 or 40 minutes until most of the liquid has cooked away and mixture is thick, stirring often. Spoon jam into hot sterilized canning jars. Fill jar to within 0.125 in from top. Seal quickly and tightly.
Peach and Mango Jam
Ingredients:
2 c. sliced peaches
2 c. sliced mangos
3 c. sugar
1/4 c. lemon juice
Cooking Instructions:
 Combine peaches, mangos, and sugar in a heavy saucepan. Cook over very low heat 1 hour; stir frequently. Blend in lemon juice and continue cooking about 45 minutes or until thickened. Ladle into clean, hot jars and seal. Process in water bath 10 minutes. 3 to 4 1/2 pint jars.
Pineapple-Mango Jam
Ingredients:
2 c. crushed pineapple, drained
2 c. mashed can mangoes
7 c. white sugar
1/2 bottle liquid pectin
2 tbsp. lime juice
Cooking Instructions:
 Combine first three ingredients and boil hard one minute. Add pectin and lime juices, stir a few minutes. Ladle in sterilized jars. Top with hot paraffin wax.

║ Jams ║
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