title
Mango Jam — Water Bath Canning
ingredients
[{"amount":"4","unit":"cups","name":"mashed mango pulp (~6-8 mangoes per batch)"},{"amount":"2","unit":"tbsp","name":"lemon juice — required for safe acidity"},{"amount":"1","unit":"box","name":"Sure-Jell pectin (Original/Classic yellow box)"},{"amount":"3.5","unit":"cups","name":"granulated sugar"}]
steps
[{"text":"Sterilize jars and lids — keep hot."},{"text":"Mix pectin into the mango pulp + lemon juice in the pot BEFORE heating."},{"text":"Bring to full rolling boil stirring constantly."},{"text":"Add all 3.5 cups sugar at once."},{"text":"Return to full rolling boil — hold 1 minute, stirring constantly."},{"text":"Skim foam. Ladle into hot jars. Leave 1/4 inch headspace."},{"text":"Wipe rims. Apply lids finger tight."},{"text":"Water bath process 20 minutes (10 min standard + 10 min elevation adjustment for 5,500ft)."},{"text":"Remove jars. Cool 12-24hrs undisturbed. Check seals — lid should not flex."}]
notes
YIELD: ~4 half-pint (8oz) jars per batch (corrected 07/31/26 — was wrongly listed as 8 jars with 4.5 cups sugar; confirmed against actual Sure-Jell Original box ratio: 2qt fruit/7 cups sugar scaled to 4 cups fruit = 3.5 cups sugar, 4 jars).
ELEVATION: At 5,500ft water boils ~203F - standard 10 min + 10 min altitude adjustment = 20 min total processing time.
FROZEN PULP: Thaw in fridge overnight. Drain excess liquid before measuring 4 cups. Works perfectly for jam.
STORAGE: Sealed jars shelf-stable 12-18 months. Refrigerate after opening.
LEMON JUICE: Required - do not skip. Balances acidity for safe water bath canning.
PECTIN TYPE: Original/Classic (yellow box) Sure-Jell - needs full sugar amount above to set. Do not substitute pink-box (low/no-sugar-needed) pectin without changing the whole ratio.
3.75 CUP SCALED VERSION: 3.75 cups mango pulp + ~2 tbsp lemon juice + 1 package pectin (unchanged) + ~3.28 cups sugar (scaled from corrected 3.5 cup ratio).