Frugal Food Thursday: Mango Jam

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May (and now June!) is Mango Month here at Frugal Follies!  I have two big mango trees in my backyard, and both are filled with ripening fruit.  My challenge for myself this month is to use the mangoes to make jams, sauces, and other wonderful things.  (Such a problem, huh?)

I decided to use some of the mangoes to make mango jam.  I've had trouble finding good deals on jam - I usually end up buying it at ALDI - so this is a way to use up the bounty that I have for something I need, and to save money (I hope!) in the process.  Here are some of the finished mango jam jars (along with last week's mango chile sauce):

Mango Chile Sauce, left, and Mango Jam, right

I found the mango jam recipe in Blue Ribbon Preserves by Linda J. Amendt.  The author has won many, many, many blue ribbons for her jams, jellies, and preserves in county and state fairs throughout the US.  She's now retired and shares many of her secrets for award-winning canned food in this book.  I highly recommend it!

Besides the fresh mangoes, this recipe also includes fresh lemon and orange juices.  They give the jam a nice fresh flavor.  It also contains a small amount of unsalted butter.  According to the book, the butter helps reduce the amount of air that can become trapped in the juice when the fruit is heated or boiled.

She also recommends using liquid pectin because it sets up a jam better than does powdered pectin.  However, powdered pectin is definitely the more frugal choice.  You should not use homemade pectin for this recipe.

And of course, please follow the instructions of a reputable canning manual if you can the jam.  If not, keep it in the refrigerator.  It is incredibly delicious!

MANGO JAM
(from Blue Ribbon Preserves by Linda J. Amendt)

4-1/2 cups pitted, peeled, and crushed ripe mango (about 8-10 mangoes - here's how to cut a mango)
2 tbsp strained fresh lemon juice
1 tbsp strained fresh orange juice
7 cups sugar
1/2 tsp unsalted butter
1 3-oz pouch liquid pectin

In an 8-quart pan, combine the mangoes, lemon and orange juices, and sugar.  Cover and let stand for 2-3 hours.

Remove the cover.  Over medium-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved.  Stir in the butter.  Increase the heat to medium and bring the mixture to a boil.  Reduce the heat and simmer, stirring constantly, for 2-3 minutes.

Increase the heat to medium-high and bring the mixture to a full rolling boil, stirring constantly.  Stir in the entire contents of the pectin pouch.  Return the mixture to a full rolling boil, stirring constantly.  Boil, stirring constantly, for 1 minute.  Remove the pan from the heat.  Skim off any foam.

To prevent the jam from separating in the jars, allow the jam to coll 5 minutes before filling the jars.  Gently stir the jam every minute or so to distribute the fruit.   Ladle the hot jam into hot jars, leaving 1/4 inch headspace.  Wipe the jar rims and threads with a clean, damp cloth.  Cover with hot lids and apply screw rings.  Process half-pint jars in a 200 degree Fahrenheit water bath for 10 minutes.

Makes 7 half-pint (8 oz) jars.

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