mango jam

Directions

1. Prepare the Jars Wash the jars, lids, and bands in hot soapy water. Place the flat lids in a small saucepan of simmering (not boiling) water and keep them warm until ready to use. Set the clean jars aside.

2. Cook the Fruit In a large saucepan, combine the chopped mangoes and sugar. Bring to a full rolling boil over high heat, stirring constantly so nothing sticks. Once the mixture reaches a vigorous boil that can't be stirred down, cook for 1 minute.

3. Finish the Jam Stir in the pectin and vanilla. Return the mixture to a full rolling boil and cook for 1 more minute, stirring constantly. Remove from the heat and skim off any foam.

4. Fill the Jars Ladle the hot jam into clean Mason jars, leaving about ¼ inch of space at the top. Let cool completely, then cover and refrigerate.

Storage

1. The jam will keep in the refrigerator for up to 3 weeks or in the freezer for up to 6 months.