4-5cupsfresh mango, peeled, pitted and cut into chunks
3cupswhite granulated sugar
1tsplime zest
3-4tbsplime juice
pinch of salt
Instructions
In a large pot of jam pan combine mango, sugar and lime zest and juice with a pinch of salt. Cook over medium high for 10 minutes then use a potato masher to gently mash the softened fruit. Then continue to cook over medium high heat for an additional 10-20 minutes until the jam has thickened. Be sure to stir constantly once the jam has reached a boil to prevent the bottom from scorching. Once the jam is sheeting you can remove the pot from the heat. (see FAQs above for how to tell when jam is set)At this point you can either spoon the jam into jars and place them in the fridge or can them using the instructions below.
Water bath canning instructions.
Ladle the jam into mason jars leaving about ¼th to ⅓rd inch of headspace.Remove air bubbles and wipe the jar rims. Place on new, clean lids and bands and process in a boiling water bath for 15 minutes (adjusting time for altitude).Turn off the heat and allow the jars to rest in the warm water for 5 minutes before removing and placing on a towel on the counter (do not place directly on the counter).Allow the jars to cool undisturbed for about 24 hours until all the lids have sealed.Store sealed jars in a cool dry place for 12-18 months for best quality.*Note* If any of the jars do not seal simply store in the refrigerator and consume within 10-14 days.