How to Can Strawberry Mango Jam
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This year I am trying to make many new kinds of jams. You wouldn't believe all the fruit combinations you can come up with. Yesterday I made strawberry mango jam for the first time. It is so delicious. Plain strawberry jam just doesn't cut it when you can have strawberry mango or strawberry rhubarb jam. Strawberry mango jam looks so beautiful in the jars too.
Recently I have been using the powdered pectin that comes in a big jar. It is the same as the kind that comes in the boxes, but it comes in a larger container so that you can make as much or as little jam as you like. It's made by Ball and it's called Ball RealFruitTM Classic Pectin. One container makes 22 half pints of jam.
This recipe makes approximately 3 pints of strawberry mango jam.
For this recipe, you will need:
4 1/2 c. crushed strawberries and mangoes
2 tbsp. lemon juice
5 1/2 c. sugar
1 box powdered pectin
Wash and sterilize your jars, lids, and screw bands. The easiest way to do this is run them through the sanitize cycle in the dishwasher and remove them from the dishwasher to use when they are still hot. Place your boiling water canner on the stove to start heating up while you get the fruit ready for the jars.
Place the fruit in a large sauce pan and use a potato masher to crush the fruit. You can leave as many or as little chunks of fruit as you like. My family likes jams with lots of chunks of fruit in it. You can use any combination of strawberries and mangoes, as long as the total amount is 4 1/2 cups.
Add lemon juice to strawberry and mango mixture. Add a pinch of butter to reduce foaming.
Stir in the pectin a little at a time until it is completely combined. Heat the fruit until it comes to a boil that does not stop when you stir it. Add a teaspoon of butter to help prevent foaming, if desired.
Quickly stir in all of the sugar. Return the mixture to a full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a spoon.
Quickly ladle the strawberry mixture into sterilized canning jars, within 1/4 inch from the tops of the jars. Wipe the rims of the jars with a damp cloth. Place canning lids and screw bands on the jars.
Place jars on elevated rack in boiling water canner. Water must cover jars by 1 to 2 inches. Cover, and bring water to a gentle boil. Process jars for 10 minutes.
Remove jars from boiling water canner and place upright on a towel on the kitchen counter to cool completely. Do not disturb the jars for at least 12 hours. After jars are cool, check seals by pressing middle of lid with finger. If lid springs back the lid is not sealed. Unsealed jars can be placed in refrigerator to be eaten in the next couple weeks. Sealed jars can be stored for at least 1 year.
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