Ataulfo Mango Jam Recipes

Steps:

• Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or run through a food processor or blender try NOT to puree, you want some whole pieces.
• In a 10 qt pan, mix fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down.
• Still stirring, add sugar. Return to a boil that cannot be stirred down, then boil for exactly 2 minutes.
• Remove from heat; skim off foam. Ladle hot jam into prepared half pint jars leaving a 1/4" headspace.
• Wipe rims clean. Place lids on jars and firmly screw on rings.
• Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

Steps:

• Prepare jars/lids.
• Peel and dice mangoes.
• Measure mangoes, pour into a kettle, and add equal amount of sugar.
• Add juice of 1 lemon and zest of 1/2 of lemon.
• Add just enough water to keep from sticking, about 1/4-1/2 cup.
• Cook until soft.
• Immersion blend until smooth or work in batches with a blender.
• Cook until thickened.
• (Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).
• Pour in jars and seal.

Steps:

• Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
• Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
• Pour cooked jam into sterilized jars and seal according to canning directions.

Steps:

• place chiles, manoes and lemon juice in a pot.
• Combine pectin with 1/4 cup sugar in a small bowl. Add to fruit.
• Bring to a full boil, one that cannot be stirred down, stirring occasionally.
• Add the rest of the sugar and return to boil for one more minute.
• Remove from heat. Remove any foam.
• Ladle into hot prepared jars, leaving 1/4 inch at the top. Wipe and process in hot water bath using good canning procedures.