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





Ingredients

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. 

Blackberry Mango Jam

This Blackberry Jam is so tartly delicious. I do so love when we can combine a few flavors to get another person's palate wondering what is that! Jam making has become a true love of mine and the longer I do it the more in love with it I am. So let us get started with this simple and delicious jam





This will yield about 8 to 10 half pints of jam

Ingredients

6 cups of blackberries
3 cups of chopped mango's
4 cups granulated sugar
1/4 cup of fresh lemon juice
1 tablespoon of cinnamon (optional)
1 box powder pectin or not (get it to a gel point no pectin)




Get your Stainless Steel pot ready and put your Blackberries and chopped Mango together in the pot. Bring them to a nice simmer. You will see the blackberries breaking down and the juice just bubble with excitement.

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 bite. That is why we call it "jam"



Once 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 to burn the 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 have 1/4 inch of head space and wipe the rim clean. Wipe the top clean - seal and twist lid. 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.     

Raspberry Jam with Mango and Kiwi

Well sharing is caring and Jayne came up with a good one.
This is a friend who was once a Canning Diva but broke out on her own and Wa La ! Oh those kids just grow wings and fly !

I do so love when we get into out preserving and start to experiment with flavors.  Thank you Jayne !











3 cups of Raspberries
6 kiwis
4 Mango - chopped
3 cups sugar
1 box Sure Jel
2 tablespoons of butter
1 tablespoon of lemon


 
Jayne soaked her fruit in an ice bath with fruit fresh while cutting up fruit.
Drained and mashed well
Cooked on med - high with 2 Tablespoons of butter and 1 tablespoon of lemon. 
Bring to a rapid boil and add sure jell
3 cups of sugar
Bring to another rapid boil. Ready to can.
Fill the jars with your jam leaving a 1/4 inch head-space.  Wipe clean, cap and twist. Now water-bath for 10 minutes.

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.     

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.



Ingredients

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.    

Mango-Strawberry Jam

I love mango granted it is not the easiest fruit to peel or use but it is good. I bought a case of mango during the season and froze them. Yesterday I got a call from an old acquaintance who wanted some input on jams and preserving.







I had just made a new batch of salsa and planned on doing some jam the next day. I invited her over to jam with me and we had a great time. I am so good about taking pictures but this time I was so busy showing her I forgot.

So I took a picture of the jam in the jar. 

Ingredients

4 cups strawberries
3 cups mango
1/4 cup fresh lemon juice
1 box powder pectin
5 cups sugar

Clean, peel and chop your mango's. Clean and hull the strawberries. Once your fruit is clean and measured put it the stainless steel pot and warm it up. Get your fruit to a simmer and mush if needed.



I tend to use whole fruit chopped and use my potato smasher to get it to the consistency I like.

Works every time





Once you fruit is at a simmer and broken down to the consistency you like add the lemon juice.
Now is the time you want to bring your fruit to a rapid boil. The kind of boil you can not stir down. This takes a while but there is a reason Yum!
Please stir it so it does not burn.

Mix pectin with half cup of your sugar I find when it is mixed it incorporates better.
Once your fruit is at a rolling boil add you pectin mixture and bring back to a rolling boil.
Add the sugar into the fruit mixture and cook over high heat continuing your rolling boil,
stirring constantly. Continue until your have reached the gel point.


Remove from heat. Let the jam sit for 5 minutes. Strawberry jam has a habit of having floating fruit I find to let it sit a few minutes help to distribute the fruit better.

Skim and remove foam.

Ladle warm jelly into hot jars
Wipe the rim's of your jars and seal
Give them a 15 minute hot water bath  

 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 Agricultural Extension Service for additional information and available classes.

Mango Chutney

This recipe came from The "Can" Doers

Ingredients

6 mango's
4 cloves of garlic, quartered
4 fresh chili peppers
2 cups brown sugar
1 1/2 cider vinegar
1/2 cup light rum

Chop mango and place in 4 quart pot. Add garlic. Peel, seed and chop chili peppers, add to pot.
Stir in brown sugar and vinegar.
Bring mixture boiling over medium heat. Reduce heat. Stir in rum. Boil gently, uncovered for 30-40 minutes or until desired consistency.
Ladle into hot jars.
Process in hot water bath for 15 minutes.
NOTES:
For my test batch I did a half batch. I minced the garlic. I used half jalapenos and half Serrano peppers. I had to boil the chutney for nearly an hour to get the right consistency. While this turned out wonderful, I found it lacking in heat...so next time I will increase the peppers or perhaps add a habanero ;)
Let me know if you make this, and how it turns out for you!

 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 Agricultural Extension Service for additional information and available classes.