NRW 20&21: Two Mango Jams

Things have been really busy around here. Between event planning, home life, visits catching up with friends, and my son's bad teething episodes, I haven't been able to post as often as I'd like. As a matter of fact I missed my new recipe last week (didn't actually try a new recipe since most nights where short on time.)

So I was out shopping this week and found some absolutely beautiful mangoes (I bought 12), I also grabbed a pineapple and went home to figure out what to make with them.

Since I had so much fruit I decided to make some jams and made two different recipes this week, as well as making up some others I'll post about later. I made these jams in large batches and canned them using a water bathh, but you can easily make these in small batches and put in your fridge in air tight containers.

I'm very excited about these jams and the taste tests were so yummy, my friends are going to be very happy when I hand these out!

I have both of these Jams for sale here

New Recipe Week 20: Pineapple-Mango Jam
Adapted from Food.com
Makes 3 Pints

4 C Ripe Mangoes (about 4 large mangoes) (Peeled & diced small)

2 C Fresh Pineapple (Skinned, cored & diced small)
2 Lemons (Juiced)
2 1/4 C Sugar (Divided)
3 Tbsp (or 1 Box) Low or No Sugar Pectin

-Prep the Mangoes & Pineapple and place in large stock pot. Add Lemon Juice and mix in.
-Add 1 3/4 cups of Sugar to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix remaining 1/2 cup Sugar & Pectin and set aside.
-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Either take an emulsion blender to the pan or place the fruit in a food processor/blender and puree fruit as fine or chunky as you desire.
-Return to heat, a rolling boil for 10 mins, then stir in Sugar-Pectin and return to a boil for 1 min.
-Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.

NOTE: I doubled this recipe and it came out great but you can also half the recipe for a smaller batch.

New Recipe Week 21: Mango-Saffron Jam
Adapted from Food.com
Makes 2.5 Pints

4 C Ripe Mangoes (about 4 large mangoes) (Peeled & diced small)

1 Lemon (Juiced)
4 Saffron Threads
1 1/3 C Sugar (Divided)

2 Tbsp (or 2/3 Box) Low or No Sugar Pectin

-Prep the Mangoes and place in large stock pot. Add Lemon Juice and mix in.
-Add 1 cup of Sugar and Saffron Threads to fruit and bring to a slow boil over medium heat.
-In a separate bowl mix remaining 1/3 cup Sugar & Pectin and set aside.

-Cook fruit for about 15 to 20 minutes, stirring often, then let cool slightly.
-Either take an emulsion blender to the pan or place the fruit in a food processor/blender and puree fruit as fine or chunky as you desire.
-Return to heat, a rolling boil for 10 mins, then stir in Sugar-Pectin and return to a boil for 1 min.
-Pour into small sterilized jars and either seal and place in refrigerator or process in a water bath.
-Water bath processed jams will stay good stored in a dark & cool place for one year, refrigerated jams will stay good for about 3 weeks.