Making this easy, no-cook freezer jam is a great way to preserve sweet, ripe mangos for year-round enjoyment.
What do I need ?
Original recipe yields 112 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups prepared mango (about 4 mangos)
5 cups granulated sugar
1/4 cup fresh lemon juice
3/4 cup water
1 box Certo Pectin Crystals
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How do I make it ?
Peel and pit mangos. Mash fruit. Measure exactly 3 cups prepared fruit into large bowl. Add sugar and lemon juice; mix well. Let stand 10 min., stirring occasionally.
Combine water and pectin crystals in small saucepan. Bring to boil on high heat; cook 1 min., stirring constantly. Add to fruit mixture; stir 3 min. or until most the sugar is dissolved and no longer grainy. (A few sugar crystals may remain.)
Fill all containers immediately to within 1/4 inch of tops. Cover with lids. Let stand at room temperature 24 hours or until set.
Kraft Kitchen Tips!
How to Accurately Measure the Sugar
To get exact level cup measures of sugar, spoon sugar into dry metal or plastic measuring cups, then level by scraping excess sugar from top of cup with a straight-edged knife.
No-cook jams can be stored in the freezer for up to 8 months. Remove from freezer and let thaw in the refrigerator. Once thawed, no-cook jams will last 3 weeks in the refrigerator.
Stir a spoonful of prepared jam into plain or vanilla yogurt.
Calories From Fat
% Daily Value
Fat 0 g
Saturated fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Carbohydrate 10 g
Fibre 0 g
Sugars 10 g
Protein 0 g
7 (1-cup/250-mL) containers or 112 servings, 1 Tbsp. (15 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.