Best 5 Mango Lime Refrigerator Jam Recipes

MANGO JAM

Steps:

• Peel, seed and dice mangoes into 1/2 inch cubes. (Place a few small plates into the freezer at this point to use to test for gelling as the jam reaches completion.)
• Place the chopped mangoes into a heavy-bottomed saucepan along with the sugar and citrus juice. Be sure that they only come 1/3rd of the way up the pot at this point to prevent overflows when the mango jam is cooking.
• Bring the ingredients to a boil over medium-high heat, stirring frequently to prevent scorching or overflows.
• Boil hard for about 20 minutes until the jam begins to gel. Test for gelling on a plate that's been chilled in the freezer, or use an instant-read thermometer to check for gel temperature (220 degrees F, or slightly lower at higher altitudes).
• Pour the jam into prepared canning jars leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes, or simply store in the refrigerator for immediate use. Canned jam should last 1 year in the pantry, and refrigerator jam should last 2-3 weeks.

MANGO LIME REFRIGERATOR JAM

Steps:

• Combine mangoes, lime zest, lime juice, lemon juice, and pectin in a large stockpot.
• Mash, using a potato masher until well blended.
• It can be a little chunky, but really try to crush everything together well.
• Cook over HIGH heat 4-5 minutes, or until the mixture come to a rolling boil, stirring the entire time.
• When jam is boiling and you can't stir it down, gradually add sugar- stirring the whole time.
• Return to a full boil over high heat and cook 2 minutes exactly, sitrring occasionally.
• Remove from heat.
• Ladle into hot, sterilized canning jars and seal with hot, sterilized canning lids.
• Flip upside down and let rest 5 minutes on their lids.
• Return to upright position and let cool.
• Store in refrigerator,unopened,up to 6 months or in freezer.
• Once opened, use up in several weeks.

REFRIGERATOR JAM

Steps:

• Wash fruit and discard any skin (from peaches or the like).
• Cut fruit into pieces no larger than 1 inch each.
• In a large heavy-duty saucepan add the sugar and stir over medium heat while the sugar melts and the fruit softens.
• Cook, stirring constantly until the jam thickens. this may take an hour or more. Cool, then spoon into very clean jars, cover with clean lids and refrigerate up to 3 weeks.

30 MINUTES TO HOMEMADE SURE.JELL MANGO FREEZER JAM

Steps:

• Rinse 6 clean plastic containers and lids with boiling water. Dry thoroughly.
• Peel and pit mangos. Mash fruit. Measure exactly 3 cups prepared fruit into large bowl. Add lemon juice and sugar; mix well. Let stand 10 min., stirring occasionally.
• Mix water and pectin in small saucepan. Bring to boil on high heat, stirring constantly. Cook and stir 1 min. Add to fruit mixture; stir 3 min. (A few sugar crystals may remain.)
• Fill all containers immediately to within 1/2 inch of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours. Refrigerate up to 3 weeks or freeze up to 1 year. (If frozen, thaw in refrigerator before using.)

MANGO JAM

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.