I made mango jam and successfully canned it too!! I made the jam from ataulfo mangoes because they are in season and my local supermarket had them reasonably priced.
I was a bit nervous about the canning, but the seals on all of them are air-tight! To make this jam, the recipe calls for: pectin (I used a low-sugar kind), lemon juice, lemon zest, mangoes, water, and some sugar.Just the canning part to preserve the jam can get a little bit tricky. I followed directions on the Ball’s Mason Jar website for water bath canning. I processed mine for 15 minutes.
It’s a very luscious spread. Great on toast with a bit of butter or swirled in plain yogurt.
