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Mango Jiffy Jam


3 cups diced ripe mango
5 cups sugar
2 tablespoons lime juice
1 package powdered pectin
1 cup water

Combine mango, sugar and juice in blender or food processor; puree. Dissolve pectin in water, bring to a boil and boil 1 minute. Add pectin solution to mango mixture and process thoroughly.

Pour into sterilized canning jars or suitable containers for freezing, leaving 1 inch headspace. Cover and let stand at room temperature 24 to 48 hours or until jam has set. Store in refrigerator as long as 1 month or in freezer as long as 1 year.

Makes about 3 pints.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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