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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.
* 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 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.
MAKE IT ALL THE TIME BUT I ADD CANDIED GINGER.
This is a fantastic recipe. I took FIRST PLACE at the 2012 Pima County Fair Tucson AZ and the comments were "tasty, great flavor" What more can I ask from a recipe YEH!!!