MANGO J A M
We are so blessed to reside in Miami, Fl! Our city is abundant in community and fruit. Especially mango! We will have our fill of mango pie, mango flan, mango chutney, mango smoothies and everything mango this season. But as the Preamble of The Earth Charter tells us, “We must join together to bring forth a sustainable global society founded on respect for nature, universal human rights, economic justice, and a culture of peace. Towards this end, it is imperative that we, the peoples of Earth, declare our responsibility to one another, to the greater community of life, and to future generations.”
Here is an excellent way to honor our Earth, to preserve the abundance of our trees. To share with friends and family. To commune together over jam and bread. To give thanks.
(This recipe yields approximately 7, 8 oz. jars of jam or 14, 4 oz jars. Ball Jars are recommended)
INGREDIENTS:
4 cups chopped ripe mangos (frozen mango works too!)
1/2 cup lemon juice
1/2 tsp butter
1 box Sure Jell (fruit pectin)
4 cups sugar (brown, fine granulated preferred)
THE PROCESS:
Step One: Prep
Wash the mangos and place a bag in the sink to collect scraps for composting.
Also collect and measure sugar, lemon juice, butter, and pectin. Set aside to combine in a later step.
Wash jars, lids, and caps with hot water. Dry well. Set aside.
Step Two: Peel
Remove all the skin off the mangos. Collect the scraps in a bag for composting.
Step Three: Remove fruit off the pit
Remove fruit off the pit and chop into small pieces or remove fruit and smash. The first option will yield a more chunky jam, the second a more smooth jam. The goal is to get as much fruit off the pit as possible. Either way it will be delicious!
Step Four: Begin boiling
Measure out 4 cups of chopped or mashed mango. The consistency is your choice. Keep in mind that big chunks will boil down.
Combine mango, lemon juice, butter, and pectin in a large pot.
Bring it to a rolling boil. What is a rolling boil?! It means the mangos can be stirred and it will keep boiling instead of dying down like they would if they were just simmering.
Step Five: Add sugar
Once the mixture has begun boiling, stir in 4 cups of sugar.
Bring the new mixture back to a boil.
Let the jam mixture boil for 3 to 4 minutes. Seriously! Set a timer!
It’s important to get this step right in order for the sugar to have the proper reaction that creates the jam consistency. Why? Because science says so!
Step Six: Fill jars
After 3 to 4 minutes, ladle the jam into jars. It is recommended to use a funnel or a measuring cup with a spout.
Do not fill the jar to the brim. Leave about 1/4 of an inch of space at the top.
Place lids and tightly screw on caps.
Step Seven: Hot water bath
Submerge jars in a pot of boiling water.
To ensure they are properly sealed, boil for 15 minutes! Again, this is important. Set a timer for 15 whole minutes!
Step Eight: Remove, cool, and enjoy!
Carefully remove jars from boiling water. Jars will be hot.
A canning jar lifter is recommended or tongs.
Set them aside on the counter to cool. Preferably overnight. Jars may make popping sounds as they begin to cool. This is good! It means they are sealing.
After jars have cooled, keep them in a cool dry place and use them within 18 months to 2 years. Or better yet, share with family and friends!
Consider labeling your new favorite jam with an “enjoy-by” date.
Once opened, store the jam in the refrigerator.
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