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":"pkg","name":"Sure-Jell pectin"},{"amount":"4.5","unit":"cups","name":"granulated sugar"}]
steps
[{"text":"Sterilize jars and lids — keep hot."},{"text":"Combine mango pulp + lemon juice + pectin in large pot."},{"text":"Bring to full rolling boil stirring constantly."},{"text":"Add all 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: ~8 half-pint (8oz) jars per batch. 18 mangoes = ~3 batches.
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.