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These mango preserves are great for topping off desserts, or for adding some tropical flavor to your morning toast. We’ll take you through the process step-by-step so you can learn how to make mango preserves.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a 6- to 8-quart heavy pot bring 3 quarts water to simmering; add mango and cook, uncovered, for 10 minutes, stirring occasionally. Drain well in a colander set in a sink. Measure 4 cups mango; return the mango to pot. Add sugar, lemon juice, and orange juice to mango in pot. Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin; return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Stir in lemon peel and orange peel.

  • Ladle hot preserves into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • 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.

Nutrition Facts

51 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 0 mg sodium. 15 mg potassium; 13 g carbohydrates; 0 g fiber; 13 g sugar; 0 g protein; 0 g trans fatty acid; 76 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 3 mcg folate; 0 mcg vitamin b12; 1 mg calcium; 0 mg iron;


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