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CERTO Mango Jam

45 Minutes
45 Min Prep
45 Min Cook
Find out how to preserve perfectly ripened mangoes with this mango jam recipe! Get out the fruit pectin and let's make some CERTO Mango Jam.
What You Need
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160 servings
Original recipe yields 160 servings
4 cups prepared fruit (about 5 medium fully ripe mangoes)
2 Tbsp. fresh lemon juice
7-1/2 cups sugar, measured into separate bowl
1/2 tsp. butter or margarine
2 pouches CERTO Fruit Pectin
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Let's Make It
1
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.
2
Peel and pit mangos. 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.
3
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.
4
Ladle immediately into prepared jars, filling to within 1/4 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.)
Kitchen Tips
How to Measure Precisely
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.
Altitude Chart
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.
Jam or Jelly Didn't Set?
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
Calories
40
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrates 10g
4%
Dietary Fibers 0g
Sugars 10g
20%
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
About 10 (1-cup) jars or 160 servings, 1 Tbsp. each
* 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.
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