Certo Mango Jam
Mango Jam
Mango Jam
Mango Jam
Mango Jam
Mango Jam
Mango Jam

Certo Mango Jam

Yield: About 10 (1-cup) jars or 160 servings, 1 Tablespoon each

4 cups prepared fruit (about 5 medium fully ripe mangoes)
2 Tablespoons fresh lemon juice
7 1/2 cups sugar, measured into separate bowl
1/2 teaspoon butter or margarine
2 pouches CERTO Fruit Pectin

Bring boiling-water canner, half-full with water, to simmer. Wash jars
and screw bands in hot soapy water; rinse with warm water. Pour boiling
water over flat lids in saucepan off the heat. Let stand in hot water
until ready to use. Drain well before filling.

Peel and pit mangoes. Grind or crush fruit thoroughly, one layer at a
time. Measure exactly 4 cups prepared fruit into 6- or 8-qt. saucepot.
Stir in lemon juice.
Stir sugar into prepared fruit in saucepot. Add butter to reduce
foaming. Bring mixture to full rolling boil (a boil that doesn't stop
bubbling when stirred) on high heat, stirring constantly. Stir in
pectin. Return to full rolling boil and boil exactly 1 min., stirring
constantly. Remove from heat. Skim off any foam with metal spoon.
Ladle immediately into prepared jars, filling to within 1/8 inch of
tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands
tightly. Place jars on elevated rack in canner. Lower rack into canner.
(Water must cover jars by 1 to 2 inches. Add boiling water, if
necessary.) Cover; bring water to gentle boil. Process 10 min. Remove
jars and place upright on towel to cool completely. After jars cool,
check seals by pressing middles of lids with finger. (If lids spring
back, lids are not sealed and refrigeration is necessary.)

Source:
<http://www.kraftfoods.com/recipes/Ja...icalExotic/CER
TOMangoJam.html>


Mango Jam

Yield: 6 Servings, about 6 1/2 cups

4 cup mango pulp (buy about 6 pounds)
1/4 cup lemon juice
6 cup sugar
1 package dry pectin

Wash fruit, peel, seed & 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.
This sounds so good to me! We can't grow mangoes here and they are
expensive to buy. Would love to taste this jam.

Source: <http://www.recipelink.com/mf/20/3721>

Mango Jam

12 cups sliced firm ripe mango
2 cups sugar
4 cups water

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.

Source: <http://www.cooks.com/rec/view/0,1628,159166-227206,00.html>

Mango Jam

Yield: 9 - 8 ounce glasses

4 cups chopped or pureed mangos
2 Tablespoons lime juice
7 1/2 cups sugar
1 bottle liquid pectin

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.

Source: <http://www.cooks.com/rec/doc/0,1628,159167-227206,00.html>

Mango Jam

Yield: about 2 quarts

6 cups semi-ripe or ripe mango slices
2 cups water
3 cups granulated sugar
1 Tablespoon vanilla extract

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.

Source: <http://www.recipegoldmine.com/canfruitHM/canning154.html>

Mango Jam

Ripe mango
Refined sugar

Materials:
Stainless steel knife
Stainless steel stock pot
Measuring cup
Stainless steel mixing ladle
Sterilized glass bottle

Wash mangoes and cut into halves. Scoop the pulp and press with fork.
Add one cup of sugar for every cup of mango pulp. Cook briskly and stir
frequently. Continue cooking until the mixture become thick.
Pack in sterile jars and remove air bubbles. Process jars in boiling water
for 15 minutes.Cool, seal, label and store.

Source: Bureau of Plant Industry (BPI) - National Mango Research and
Development Center (NMRDC)
San Miguel, Jordan, Guimaras

Source: <http://www.min.pcarrd.dost.gov.ph/recipe/mango_jam.html>

Mango Jam

8 cups mango pulp (Cook the mangoes in some water..Blend it till
smooth,when it is cooled )
5 cups sugar
15 cloves
7 or 8 cinnamon sticks of about 2-3 inch
1 tablespoon ginger juice
Juice of 3 sour limes

Mix the sugar and pulp in a thick bottomed pan and place on medium
heat. Stir constantly till the mixture leaves the sides of the pan.
Then add the spices (cloves and cinnamon), ginger and lime juice.You do
not have to break the spices into pieces.So you can easily remove it
from the jam when needed. Cool and bottle the jam.

Source: <https://deepann.wordpress.com/2006/03/20/mango-jam/>

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