Cherry Mango Jam

Sweet Cherry Mango Jam.Well here is recipe number 2 on our 2016 Washington State Fruit Commission Cherry Jam.

Last year I was able to make a few more variety. This year I seemed to have a few less than last year. Let me tell you it had nothing at all to do with the fact that the cherries were delicious!

Thank you Sweet Preservation


8 cups cherries - pitted and split in half
4 cups mango - peeled and chopped
1/4 cup lemon juice
3 cups sugar

Begin by cleaning your cherries and pitting them. Next step is to cut your cherries in half. Once they have been cut put all the cherries into your pot to cook. You will need to peel and chop the mango's also then add them to the cherries in the pot.

Turn on the burner to medium and add the lemon juice while stirring until it is mixed. Now start to smush your fruit. This is time consuming just smash your fruit to the consistency that will make you happy. I like to taste pieces of fruit in my jams.

I use a potato smasher to get my fruit smashed.

I had chopped my mango's so they were the right size the m ashing helped get the flavor of the mango throughout the jam. Cherries were the many flavor I was after with the tingle of mango's.

Once you have the right consistency and the gel point get your jar's ready and get that yummy jam into the jars.

Fill your jar's 1/4 inch from the rim of the jars. Wipe them clean around the rims and cap them.

Give your jam a 12 minute water bath. Remove the jars and let them cool for 24 hours. Take off the twist top and clean the jars. Label and store in a cool area for up to one year.

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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