Nectarine-Mango Jam

Nectarine-Mango Jam
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21 users rated this recipe an average rating of 3.5
Makes:
90 servings
Serving Size:
1 tablespoon
Yields:
7 half-pints
Prep:
40 mins
Process:
5 mins
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Nectarine-Mango Jam

Ingredients
2
cups finely chopped nectarines or peeled peaches
1/4
cup lemon juice
7 1/2
cups sugar
2
cups finely chopped, peeled mangoes
1/2
of a 6-ounce package (1 foil pouch) liquid fruit pectin

Directions

  1. In a 6- to 8-quart heavy pot combine nectarines and lemon juice. Using a potato masher, crush nectarines. Stir in sugar and mangoes.
  2. Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat and quickly skim off foam with a metal spoon.
  3. Ladle hot jam into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.
  4. Process filled jars in a boiling-water canner for 5 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks, turning and tilting jars after 20 minutes to distribute fruit evenly throughout the jam. Repeat as necessary. Makes 7 half-pints.

Nutrition Facts

(Nectarine-Mango Jam)
    Per serving:
  • 69 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 0 mg sodium,
  • 18 g carb.,
  • 0 g fiber,
  • 18 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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