Blueberry Mango Jam

Blueberry and Mango Jam this is a good combo. Blueberry Jam has to be one of my favorite Jam and the list of add on's are endless. Mango is one thing that is ready available here in California half the year. Well let us get started with this delicious Jam.

This will make app 8 to 10 half pints.


6 cups of blueberry
3 cups chopped mango
5 cups of granulated sugar
1/4 cup fresh lemon juice
1 tablespoon of cinnamon (optional)
1 box powder pectin

Get your Stainless Steel pot ready and put your Blueberries and chopped Mango together in the pot. Bring them to a nice simmer. You will see the blueberries breaking down and the juice accumulate.

Take your potato masher or any tool you use to break down the fruit and start to break them down.
You want to make the consistency of your jam to your liking. I like my fruit only broken down enough to make sure I get a nice bites of fruit in every batch for each jar. That is why we call it "jam"

Alright now that you have it to the right consistency add your lemon juice and let this simmer for 5 minutes.

Now add you pectin mixture to the batch and turn up the heat. Bring your ingredients up to a rolling boil that can not be stirred down.  Keep stirring you do not want burnt jam. Once the boil is up add your sugar and bring it back to a rolling boil you can not stir down. Get your jam to the gel point and turn the heat off. Let your jam sit for 5 minutes while to get your clean warm jars ready.

 Fill your jar until they are 1/4 inch of head space and wipe the rim clean. Top with your seal and twist lid and process for 10 minutes into water bath.

When done lift out of the water bath and let cool overnight or at least eight hours. Label and store no twist tie left on.

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.    

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