Making this easy, no-cook freezer jam is a great way to preserve sweet, ripe mangoes for year-round enjoyment.
What You Need
Original recipe yields 128 servings
3 cups prepared fruit (about 4 medium fully ripe mangoes)
6 cups sugar, measured into separate bowl
2 pouches CERTO Fruit Pectin
1/4 cup fresh lemon juice
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Let's Make It
Rinse clean plastic containers and lids with boiling water. Dry thoroughly.
Peel and pit mangos. Finely chop fruit. Measure exactly 3 cups chopped mangos into large bowl. Stir in sugar. Let stand 10 minutes, stirring occasionally.
Mix pectin and lemon juice. Add to mango mixture; stir 3 minutes or until sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Jam is now ready to use. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.
How To Measure Precisely
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
About 8 (1-cup) containers or 128 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.