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Mango Jam with Lime
- Makes about
8
half-pint jars - Difficulty
Easy
Published 2010
The acidity of ripe mangoes varies considerably, and some may not be quite acid enough for safe boiling-water-bath processing. The pairing with lime here would be appropriately tasty even if it weren’t necessary. Mangoes are also low in pectin, so I’ve enlisted a few green apples for a bit of thickening.
Ingredients
- About
8 pounds 5 1 pound
Method
Peel and pit the mangoes and thinly slice them. Quarter and core the apples, reserving the cores and seeds. Put the apple trimmings in a jelly bag or 4 layers of cheesecloth, and tie the bag closed. Set aside.
Prepare for water-bath canning: Sterilize the jars and keep them hot in the canning pot, put a small plate in the freezer, and put the flat lids in a heatproof bowl.
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