#MANGAO JAM PLUS#

All of us, pros and new preservers, make a crummy batch of jam from time to time. They also tend to understir and scorch the jam. Most first timers do not cook their jam long enough. This testing is the most challenging part of making jam, but the more you do it, the better you’ll get. Is it gathering as a gel, or pouring like a syrup? Keeping in mind that the jam will thicken as it cools, if it’s too thin, put it back on the stove, bring it back to a boil for 5 minutes or so, and test again. Bring a spoonful of jam up out of the pot and pour it back in. Turn the pot off and step away for 5 minutes. This temperature is not set in stone, and it’s also going to depend on how you like your jam. You can watch the way the jam drips from the side of the spoon. Add the butter and stir until the jam is clear.Īt this point, test the gel. When the surface has mostly cleared (about 10% will still have some foam), your jam will be close to done. Stir and bring the jam to a higher and higher temperature. Don’t worry about the foam! There is no need to skim. It will start to boil slowly and then faster, creating foam. The jam will be ready when all the excess waters have boiled off. Stir in the fruit and any accumulated liquid and bring to a strong boil. Bring the syrup to 220☏ - this will take about 10 minutes. Place the pot over medium high heat and bring to a strong boil, stirring all the time so that it doesn’t scorch. Press gently against the fruit to express the last of the syrup and then place the colander in a bowl to continue to capture any last bits. Strain the jam through a colander, capturing the sugary syrup in a large Dutch oven or other heavy bottomed pot (at least 5 quart). Cover and allow the fruit to macerate with the sugar and lemon for 4 hours on the kitchen counter (out of the sun, away from heat) or in the refrigerator for 8 to 24 hours. Stir in the sugar and lemon juice and continue to stir until the sugar has dissolved. Keeping the strawberries whole will result in looser jam. If they are small, smash only about 1/3 to 1/2. Add the strawberries and, if they are large, use a potato masher to smash about 2/3 of the fruit. Peel and cube the mangoes and add fruit and juice to a medium bowl.

#MANGAO JAM PLUS#

Makes 3 half-pint jars plus some extra for enjoying immediately Happy canning season.ĭo not double this recipe.

You’ll need a Dutch oven, colander, thermometer, and a long handled spatula or spoon. Grab the sugar and lemon juice (I always have both.) Wash and dry 4 half pint (8 oz, 225 ml) jars because sometimes you need an extra. What’s in the house, how much does it weigh, what smells ripe.

This is the way I work myself toward a batch of jam. I had mangos, too, so ripe they filled the kitchen with their sweet perfume. Hulled the day before, the berries were vulnerable and would soon start to ferment. This year, it was an abundance of strawberries I served to guests. It’s impossible to predict what will kickstart my preserving season.

Mangao jam