How I make and can mango jam

Описание: Mango Jam
4 cups diced mango, mashed but not pureed
1 box Sure Jell powdered pectin
1/4 cup bottled lemon juice
6 cups sugar

Mix the mango, lemon juice, and powdered pectin together. Bring to a boil, stirring constantly. Add sugar all at once. Stir continuously; bring to a hard rolling boil that cannot be stirred down. Boil and stir for 1 minute. Remove from heat and let rest 5 minutes. Fill hot pint, half pint, or quarter pint jars with jam. Wipe rim of jar. Center lid on jar and add ring; tighten only to finger tight. Place carefully into preheated water in a canner pot tall enough so that the water will cover the jars by at least 1 to 2 inches.

When all jars are filled, put lid on pot and bring up the heat to boiling; boil for 10 minutes. Turn heat off; remove lid. Let water settle for 5 minutes, then remove jars to a towel covered counter out of drafts and breezes.Allow to cool naturally, undisturbed, and check seals 12 to 24 hours later and refrigerate any that are not sealed.

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