Sunshine in a jar! Mangoes were on sale at Whole Foods this week, and when balls of sunshine are available, I bought some and ended up making this jam. Super quick to make and should extend the life of these lovely fruits for a bit. Lovely on toast but also with yogurt and granola. Or just plain by the spoonful.
Ingredients
4 cups mango, peeled, pitted and diced (about 4 mangoes)
2 cup sugar
zest and juice from 1 lime juice (2 tablespoons juice, 2 teaspoons zest)
1/4
You will also need 3-4 1-cup canning / jam jars
Directions
Dice the mango relatively small and put in a small saucepan with the other ingredients. Stir, bring to a boil and allow to simmer around 20-30 minutes until it thickens (test a tablespoon on a cold plate to check if it sets).
To can and store, use proper canning practices, sterilizing the jar, if you plan to keep for any length of time. If using immediately, you can use a clean but non-sterile jar/closed container and store in the fridge for approximately one month.
