Yield
This recipe makes about 5 cups or 40 oz. of mango freezer jam.
Tips for Making The Best Mango Freezer Jam
- Use wide-mouthed glass jars. They're easier to fill and freeze well. You can also use plastic containers with a rubber seal but I find glass works best.
- Mix the jam in a bowl with a spout to make it easier to pour into the jars.
- The quality of your jam is heavily based on the quality of your mangos! It's best to use ripe, juicy mangos that are in season.
- Use liquid pectin in this recipe, not powdered! This recipe will not turn out with powdered pectin.
- Let the mashed mangos and sugar sit for at least 20 minutes to allow the sugar to dissolve before adding in the pectin.
- Use bottled lemon juice instead of fresh lemon juice to ensure the pectin sets properly.
- Don't fill your containers to the top! Leave at least 1/2 an inch, because the jam will expand as it freezes.
- Set the filled containers somewhere safe and allow them sit for 24 hours without being touched. This allows the pectin to work its magic and helps the jam set properly.
- You can use fresh bramble berries, raspberries, boysenberries, or marionberries in place of the mangos in this recipe.
Freezing This Freezer Jam
Like the name implies, this jam freezes incredibly well! It can be frozen for up to a year. While it stays good for a long time, I doubt it'll last that long :P
When you're ready to eat a the frozen jam, remove the container from the freezer and place it in your fridge overnight. It should be ready to enjoy by the following morning.