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Nutrition Facts
Serving Size 1 (175g) Recipe makes 5 servings The following items or measurements are not included below: 1/2 lemons, zest of
Calories 109
Calories from Fat 4		(3%)
Amount Per Serving		%DV
	Total Fat 0.5g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 3mg		0%
Potassium 269mg		7%
Total Carbohydrate 29.0g		9%
	Dietary Fiber 3.0g	12%
	Sugars 24.7g
Protein 0.9g		1%
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Mango Jam

Recipe #368367 | 45 min | 15 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Saeriu
Apr 28, 2009

I came up with this recipe when mangoes were on sale. I shared with some gals at work and both said that a spoonful was like a ray of sun. It can definitely cheer you up on a chilly March morning in the Midwest. With four mangoes, I added about 4 cups of sugar. This may taste great with a little dijon mustard mixed in and used as a dipping sauce or as a basting/marinate for pork, salmon, or chicken. (Time is approximate.)

SERVES 5 , 5 8 ounce jars (change servings and units)

Ingredients

4 mangoes
1 lemon, juice of
1/2 lemon, zest of
sugar
water

Directions

1
Prepare jars/lids.
2
Peel and dice mangoes.
3
Measure mangoes, pour into a kettle, and add equal amount of sugar.
4
Add juice of 1 lemon and zest of 1/2 of lemon.
5
Add just enough water to keep from sticking, about 1/4-1/2 cup.
6
Cook until soft.
7
Immersion blend until smooth or work in batches with a blender.
8
Cook until thickened.
9
(Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).
10
Pour in jars and seal.