I had a bunch of mangos sitting around and thought...hmm...why not make jam with them? The results were the best jam I've had in a long time.Apricot Mango Jam
1 1/2 cups apricots...make sure to pit and either cut them up tiny or pulse in a food processor
1 1/2 cups mango...peeled and chopped in the food processor
1/4 cup lemon juice
7 cups sugar
1 pouch liquid Certo
Put the apricots, mango, lemon juice, and sugar in a really large pot. Bring to a boil, stirring constantly so it won't burn. You shouldn't be able to stir down the boiling...when it gets to that point, let it boil for one minute while you stir.
Remove from the heat and immediately add the Certo. Stir and skim the foam from the top for 5 minutes.
Ladle into hot, sterilized jars. Cover with lids and screw on tightly.
Strawberry Mango Jam
2 cups of mashed strawberries
2 cups mango (pitted, sliced, and chopped in food processor)
1/4 cup lemon juice
7 cups sugar
1 pouch liquid Certo
Put the berries, mango, lemon juice, and sugar in a really large pot. Bring to a boil, stirring constantly so it won't burn. You shouldn't be able to stir down the boiling...when it gets to that point, let it boil for one minute while you stir.
Remove from the heat and immediately add the Certo. Stir and skim the foam from the top for 5 minutes.
Ladle into hot, sterilized jars. Cover with lids and screw on tightly.
**Jars can be sterilized by placing them in a 225F oven for 10 min and keep warm until you fill them. Lids should be kept in boiling water until ready to use. If you forget the process, don't worry. These recipes are pretty much the same as the ones in the Certo box, I just substituted some of the fruit for mango.
