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Mango Jam
Mango Jam is the most favored of all homemade jams in the Bay Islands!
Prep Time 4 hours
Cook Time 1 day
Servings 144 Oz
Calories 75 kcal
Ingredients
- 48 ea Mangoes Small Native Island Mangoes
- 14 Cups Sugar
- 1/2 Cup Salt
- 3.5 Oz Sure Jell 2 Packaages
Instructions
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Peel mangoes and put in a large pot.
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Cover completely with water.
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Boil for one hour or longer depending on how fresh the mangoes are.
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Let cool overnight.
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Wash mangoes with cooking water over a large colander to extract the pulp.
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Mix Sure Jell, sugar, and salt.
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Add to the pulp and mix well.
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Cook again until it is reduced by half.
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Ladle the jam into sterilized bottles and allow to cool.
Recipe Notes
This recipe yielded 28 cups of pulp. The ratio of pulp to sugar is 2:1. Measure the pulp, one cup at a time, to make sure you have the correct ratio.