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About 10 (1-cup) jars or 160 servings, 1 Tbsp. each
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To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cup, then level by scraping excess sugar from top of cup with a straight-edged knife.
At altitudes above 1,000 feet, increase processing time as indicated: 1,001 to 3,000 feet-increase processing time by 5 min.; 3,001 to 6,000 feet-increase processing time by 10 min.; 6,001 to 8,000 feet-increase processing time by 15 min.; 8,001 to 10,000 feet-increase processing time by 20 min.
Every once in a while, you may find that your jam does not set the way you expected. If your efforts resulted in a runny batch, try our Remake Directions to improve your finished jam. If your jam still doesn't set, you can always use it as a glaze or syrup.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
I looked in every corner of the internet for mango jam using powdered pectin, and I had a tough time finding one. Certo is hard to find here, but I had SJ in my pantry, so I decided to substitute. I changed the method to that of powder pectin, and it gave me a slightly soft set by the next morning. I substituted the two Certo pouches with two boxes Sure-Jell (regular, not low/no-sugar). I mixed the pectin with about a half cup of the sugar, then combined the pectin mixture with the ***** and brought to a boil. Once boiling, I added the sugar and brought back to a boil. Kept at a rolling boil for 1 minute, then filled my jars and processed in a water bath. Made about 7 8-oz jars, so you could probably get away with cutting the recipe in half. I was concerned that the 7 cups of sugar would blitz the flavor of the mango, but it's still very mango-y. Would definitely make again during mango season!
A co-worker of mine asked for my recipe because mine tasted so much better than he and his wife's mango jam. When I gave it to him, he said it couldn't be, because it was the same recipe. Yet, according to him, mine tasted significantly better than his. I tried theirs. He was right. But I figured out the difference and it has to do with the *****. They made their jelly with the mangoes at the ripeness they like to eat them. A little crunchy and still lighter yellow. I allow mine to ripen until soft and then put in the refrigerator until I have several shelves filled to the top and I don't have room for milk. When I make jam then, I have to smell some of the ***** because it has started to turn. I lose about 5%-10% of the mangoes this way. However, the ones I do use are as sweet and ripe as you can get and it is reflected in the jam. I grew up on strawberry jam, and this blows that away.
I love this recipe as do my kids and my nieces and nephews. If you make as much as I do the only thing to change is the peeling and pitting of the mangoes. Your local kitchen supply (Bed, Bath & Beyond, etc.) carry mango cutters that split a mango like an apple corer. It slices down the center separating the pit. Then a large spoon scoops the mango out of the peel easily. Without it I would never make greater than 35 qts per year.