April 30, 2011

Mango Pineapple Jam

4 cups finely diced ripe mango
4 cups finely diced fresh pineapple
5 cups sugar
2 tablespoons lemon juice
2 tablespoons light rum (optional)
1 6 oz box liquid pectin

Add the sugar, mango, rum and pineapple to a large pot. Prep jars/lids for canning. Bring the mixture to a boil, stirring occasionally. Add the lemon juice. Boil for 15 minutes or until thickened. Carefully mash, using a potato masher, any remaining large chunks. Add the pectin (both packets!). Continue cooking at a low (rolling) boil for 5 minutes or until thick and jammy. Fill the jars. Wipe off the lip and sea Process in the hot water bath for 10 minutes.

Yield: about 6 8-oz jars

Note: A great source for canning information is the Blue Book guide to preserving. I highly recommend it for learning how to can. Here is a bunch of other canning books and equipment I find useful.

My thoughts:
The other day Matt was sick so I drafted him into helping me prep from late season citrus to turn into jam. After we did that, I realized I had a bunch of mango and a pineapple that needed eating, so I went ahead and turned them into jam too. I am glad I did. It is so fresh and tropical tasting without being too sweet. Just juicy and perfect.