Mango Jam

I made some mango jam today since they were on sale last week at Whole Foods for quite a reasonable price.  Helping this was the fact that a friend of mine had requested mango a while ago.  If I do say so myself it is fabulous!  Even better, I have the recipe for you!!

Mango Jam: yields 6-8 ounce jars


6 ripe mangos
1 package Sure Jell (or other brand of pectin)
2 lemons (or 1/3 cup lemon juice)
1 1/4 cup water
2 cups sugar
1 cup Splenda
** you can use all sugar or all Splenda if you prefer, I imagine you could also reduce down to 2 cups**

1. Wash, peel and cut up the mangos.  Cut into smaller cubes to speed up cooking.
2. Peel or grate the lemon rind and then juice the lemons into the pot.
3. Add the diced mangos and water.
4. Simmer until mangos are cooked and soft.
5. Mash up or blend the mixture.  I like mine smoother but do it how your family prefers.
6. Add the pectin and then bring the fruit up to a boil.  Boil 5 mins.
7. Adjust heat to bring mixture up to a full rolling boil that does not stop while stirring.
8. Add your sugar while stirring and boil another 3 mins.
9. Check your jam for firmness with a cool spoon.
10. Turn off heat and ladle into sterilized jars.  Process in a water bath for 10 mins.
11. Take out of water bath and allow to cool overnight undisturbed.
12. ENJOY!!