Mango Lime Jam

Mango Lime Jam
(Makes about 3 8-ounce jars)
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3 cups of mango pulp, coarsely chopped into raisin-sized pieces
3 1/4 cups of sugar
4 tablespoons lime juice
zest of 2 limes
Half of 3-oz pouch of liquid pectin

  • In a nonreactive pan, mix together mango, sugar, and lime juice, and bring to a boil over medium heat, stirring constantly.
  • When the mixture comes to a boil, add the lime zest, turn up the heat to medium and let the mango mixture boil for 3 minutes, stirring constantly.
  • Stir in the liquid pectin and let the mixture boil for one more minute.
  • Take the pot off the heat and let the jam rest for 5 minutes before putting it into the jars. This allows the jam to thicken up a bit which promotes better suspension of mango pulp; otherwise the mango pieces will rise to the top instead of being interspersed throughout the entire jar.
  • Process with the water bath canning method. Alternatively, the jam can be stored in airtight containers and kept refrigerated.
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