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Strawberry Mango Jam

Chef Taha Ayad's Recipe Strawberry Mango Jam in stacked jars with fresh mango and strawberries
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A bright homemade Strawberry Mango Jam made with fresh strawberries, ripe mango, lemon juice, powdered pectin, and sugar. This summer fruit preserve cooks quickly, sets into a spreadable texture, and can be refrigerated or processed in a water bath for longer storage.

Ingredients

Scale
  • 3 cups mashed fresh strawberries
  • 3 cups mashed ripe mango
  • 7 cups granulated sugar
  • 4 tablespoons lemon juice
  • 1 package powdered pectin
  • 1 small pat butter, optional, for reducing foam

Instructions

  1. If water-bath canning, prepare mason jars before cooking by submerging them in hot water to sterilize while you make the jam.
  2. Mash the strawberries and mangos with a food processor or potato masher until the fruit is in small chunks. Measure 3 cups mashed mango and 3 cups mashed strawberries.
  3. Add the mashed mango, mashed strawberries, powdered pectin, and lemon juice to a large pot. Place over high heat and bring the fruit mixture to a rolling boil.
  4. Add the optional pat of butter and stir until melted and fully incorporated into the fruit mixture.
  5. Add the sugar and continue cooking over high heat. Stir often to prevent scorching until the jam reaches a hard boil.
  6. Boil the jam hard for 1 to 2 minutes, then turn off the heat.
  7. Skim off excess foam from the top of the jam with a spoon.
  8. Let the jam cool slightly, then ladle it into prepared jars.
  9. For canning, process the filled jars in a water bath for 15 minutes, adjusting for altitude as needed.
  10. For refrigerator jam, let the jars cool to room temperature, then refrigerate and use within 2 weeks.

Notes

  1. Use ripe but not mushy fruit for the best flavor and texture.
  2. Measure the fruit after mashing so the pectin and sugar ratio stays accurate.
  3. Do not reduce the sugar unless using pectin made specifically for low-sugar jam.
  4. Use a large pot because jam rises quickly as it boils.
  5. The butter is optional but helps reduce foam on top of the jam.

Nutrition

Find it online: https://www.dailysavoryrecipes.com/strawberry-mango-jam-homemade-summer/