Mango Jam Recipe - This Time With Bulk Pectin

Short and sweet. 

A Box of SureJell is 4 tablespoons of Bulk Pectin - Except when it isn't.

What I mean by that is that the last time I made this recipe (it's link and it is reproduced completely at the end of the article), it came up a little loose.

Mind you, I made it exactly as listed, and used the 4 tablespoon conversion.

The trick is that while Mango Jam might just Jell enough if you don't use the pectin at all, you do need to cook it until it does begin to jell.

I think that is my issue.  I may have pulled it off the heat too soon.  My last batch was only cooked to 165F and that's always a bit of a guess.

So this is here to serve as a reference for the next time.  While it is a "Little Loose" it still "eats right".  If you get me!

FOUR TABLESPOONS is ONE BOX of Surejell.

Now the recipe:



Ingredients:

• 4 Cups chunked ripe Mango pieces.
• 1 Cup Sugar or other granulated sweetener such as Stevia as recommended on the package for substitution.
• 1 Tablespoon of Lemon Juice.
• 1 Package of unsweetened or sugar free Fruit Pectin.

Process:

• Cut up your Mangoes into chunks until you have four cups of the fruit.
• Mash slightly the Mangoes, and add to the bread machine's bucket with impeller blade in place.
• Add 1 Cup of Sugar or sweeteners.
• Add 1 Tablespoon of Lemon Juice.
• Add 1 Packet of SureJell Fruit Pectin.
• Select Jam and Jelly program on your bread machine and press start.
• Alternately, this may be cooked on medium on the stove until the jam begins to set at about 30 minutes.

I did use this recipe to can some Mango Jam for later by boiling the jars and lids to sterilize, then boiling the jars to re-sterilize and set the lids.  With all Canning Recipes, you are on your own to decide how long to store the result.