Canning, Fruit, Jams & Jellies, Recipes

Mango Strawberry Jam

August 15, 2013

MangoesMangoes are our favorite fruit.  We have two mango trees in our yard, Rapoza and White Pirie.  Both provide us with sweet and juicy fruit throughout spring and summer and even occasionally into fall.  Apparently we are not the only ones who love mangoes.  This year the birds decided they couldn’t wait for the occasional mango that falls to the ground.  They have been devouring the mangoes while still on the tree.

Birds eat mangoThe nerve of those birds!

Hulled StrawberriesNo thanks to those hungry birds, we were still lucky to have enough fruit to make some jam this summer.  This time we mixed it up a bit and made mango-strawberry jam.  It turned out great.

Crushed StrawberriesStrawberries are lightly crushed with  a potato masher to soften a bit and release their fragrant flavor.

Chopped Mangoes

Mango Strawberry Jam Jars

Mango Strawberry Jam

Makes 7 half pint jars

Ingredients

1 1/2 cups packed crushed strawberries

3 1/4  cups diced mango (I cut the mango into small chunks then pulse a few times in the food processor.  Be careful not to pulse too much or you will end up with mango purée!)

1/4 cup fresh lemon juice

5 1/2 cups sugar (1038 g)

1 package powdered pectin

Preparation

Place jars in boiling-water canner.  Fill the jars and canner with water to the top of the jars.  Cover and bring water to a simmer over medium heat, do not boil.  Prepare the two piece closures.  Place lids in a small saucepan and cover with water.  Heat to just a simmer but do not boil.  Do not heat screw bands.

Wash and prepare strawberries and dice mangoes.  Using a potato masher lightly crush strawberries.  Measure out 1 1/2 cups strawberries and 3 cups diced mango. Measure sugar and set aside.

Transfer fruit to a large, deep stainless steel saucepan.  Add lemon juice to fruit.  Whisk in pectin until it dissolves.  Bring to a full rolling boil over high heat, stirring frequently.  Add sugar all at once.  Stirring constantly, return to a full rolling boil that cannot be stirred down.   Boil hard, stirring constantly for 1 minute.  Remove from heat and using a large slotted metal spoon skim off any foam.

Fill one jar at a time. Remove jar from canner and empty hot water back into the canner. Place jar on a cutting board and place a canning funnel in it.  Ladle hot jam into jar leaving 1/4 inch head space.  With a clean damp cloth or paper towel wipe jar rim to remove any food residue.  Using a magnetic utensil lift hot lid from water, center it on the  jar and place screw band on jar.  Tighten screw band evenly and firmly just until resistance is met.  Then increase to finger tip tight.  Do not over tighten.  Return jar to canner rack until all jam is used.  When all jars are filled lower rack into canner and ensure that all jars are covered by 1 inch of water.  Cover canner and bring water to a full boil over high heat.  Process for 10 minutes, starting timer only when water reaches a full boil.

At the end of the processing time, turn the heat off and remove canner lid.  Wait 5 minutes then remove jars without tilting.  Place jars upright on a rack or towel and let cool undisturbed for 24 hours.  After 24 hours check lids for proper seal.  Remove screw bands  and press down on the lid with your finger.  Sealed lids will curve downward and will show no movement when pressed.  Jars that haven’t sealed properly must be refrigerated immediately or reprocessed.  Wipe jars and store in a cool, dry place.  Label and date jars.

***If there is extra jam after filling all of the jars, transfer to a small container and store in the refrigerator.

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  • strawberrymintsays August 29, 2013 at 2:02 am

    Two of my favorite things in one little jar. Love it!

    • Kiyo August 29, 2013 at 6:46 am

      Aloha Kelsey ~ If you have mangoes available I hope you’ll try the jam recipe!

  • Julie May 24, 2015 at 2:40 pm

    I just made this and it is incredible! Great recipe, thank you!

    • Kiyo May 24, 2015 at 7:30 pm

      Aloha Julie ~ I’m so happy to hear your jam turned out well! Mangos are my favorite fruit and adding fresh strawberries to it… delicious!

  • Jeannette June 14, 2015 at 6:43 am

    Can the lemon juice be subed for the lemon juice?

  • Jeannette June 14, 2015 at 7:51 am

    I mean lime juice

    • Kiyo June 14, 2015 at 8:06 am

      Aloha Jeannette ~ I thought that was what you meant! In any case, you definitely can substitute lime juice for lemon juice. We have done just that when making regular mango jam.

  • Jeannette June 19, 2015 at 12:55 pm

    This came out wonderful. Thanks for the recipie.

    • Kiyo June 19, 2015 at 4:26 pm

      Jeannette, thanks for your feedback! I’m glad all went well. Isn’t it a beautiful jam?

  • Emmajean July 2, 2015 at 6:34 pm

    Is that liquid pectin, like certo?

    • Kiyo July 2, 2015 at 7:52 pm

      Hi Emma Jean – We use powdered pectin in this recipe. We use Certo liquid pectin in our lilikoi jelly recipe. Hope this helps!

  • lani November 28, 2015 at 3:26 pm

    Not only is this jam delicious, it’s absolutely gorgeous! Now I have to design a label to do it justice, and make more batches to give as Christmas gifts. Thanks for the fabulous recipe!

    • Kiyo November 29, 2015 at 9:27 am

      Hi Lani! Glad you like the jam recipe. It will make the perfect Christmas gift. Everyone loves homemade jam or jelly. I bought some labels for all my jams, jellies, pickles, etc. however it was after I made this batch of jam. The labels really add the finishing touch to the jam jar! Aloha!

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