Ja Makin’ Me Crazy Mango Jam
Ja Makin’ Me Crazy Mango Jam is mango jam with a touch of raspberries combined to make a serene color transporting you to a tranquil Caribbean sunset with delicious island flavors!
Since I shared my recipe for the Jerk Chicken Bowl with California Fig Salsa (which included mangos) I wanted to continue sharing those same bright flavors and this jam came right to mind!
Ha! Truth be told, this recipe came about when I needed 6 cups of mango for this recipe and was 1/2 cup short, so I added some raspberries. 😀 But it does make the jam look soooo pretty! Ja Makin’ Me Crazy Mango Jam uses Caribbean spices of nutmeg, cinnamon & ginger and infuses the jam with the best of tropical flavors!
You know I make a lot of jams and jellies during the summer! Because many of my family members are diabetic, I use a low sugar jam making method using the pink box of pectin from Sure-Jell. I’ve found the low sugar versions to be just as delicious, the key is using fresh fruit at it’s peak of flavor. I’ve experimented using sugar substitutes and it changes the taste.
I have to say though, this one of my favorite jams! The mangos were perfectly ripe and the spices really enhanced the tropical flavors. This is really, really good!
I think many folks shy away from making jam, but it’s really not hard at all, you just need a good 30-45 minutes in the kitchen and in the time it takes to seal the jar at the end, you’ll have your kitchen cleaned up and some delicious jam to enjoy and/or give as a gift!
Ja Makin' Me Crazy Mango Jam
Ja Makin' Me Crazy Mango Jam - perfectly ripe mangos Caribbean spices enhance the tropical flavors. This is really, really good!
- 5 1/2 cups mango diced into a small 1/2 inch dice
- 1/2 cup raspberries
- 1/4 cup fresh lemon juice
- 1 teaspoon cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1 tablespoon butter
- 3 cups sugar
- 1 package low sugar SureJell Fruit Pectin (pink box)
- Clean & sterilize jars, lids and rings.
- Measure 3 cups sugar into a large bowl. Remove ¼ cup sugar and in a separate bowl, mix it with the powered Sure-Jell. Set aside both mixtures; the sugar and Sure-Jell/sugar.
- Peel the mangos, remove the seeds and chop into a small 1/2 dice. You will need 5 1/2 cups chopped mango. Clean raspberries, measure 1/2 cup - add both to a heavy bottom stock pan on the stove. Add in the spices, butter and Sure.Jell/sugar mixture and stir thoroughly.
- Place mixture over high heat and bring to a boil stirring constantly. When it comes to a hard rolling boil (one that you can't stir down) add the remaining sugar and return to a boil, again stirring constantly.
- Boil hard for exactly one minute and remove from heat. Ladle into clean, sterilized jars.
- Clean the tops of the jars carefully (so you get a good seal). Place lids on jars and screw on the rings.
- Place the jam in a hot water bath for 10 minutes - this will help seal the jars. Remove from heat and place them on a heatproof surface (I usually use a heavy cutting board. You'll hear the jars make a popping noise as they seal. You can check to see if the jars have sealed by pressing down in the center of each jar. If it is sealed, it will not move. If it didn't seal the "button" on the top will pop up & down.
Summertime is the best time to make jam when fruit is fresh and in season! Making jam is easier than you think. I have several wonderful recipes on the blog and you can find a complete listing of them clicking here!
The most popular jam recipe on my blog? Christmas in July Pepper Jam! Pinned over 12,000 times, it’s an easy jam to make and a great holiday gift!
Here are some helpful hints when making jam –
- Clean the fruit by using 1 part vinegar to 3 parts water, add the fruit and swish around really well.
- Don’t change the amount of sugar the recipe calls for. The sugar not only sweetens the fruit but also preserves it. If you reduce the amount of sugar, you may end up with mold on top of the jam even though you’ve sealed it properly.
- Don’t change the amount of fruit – if you put in too little, it can get so thick, it’s like paste – too much fruit it may not set and will become syrup.
- Although the jars and rings are reusable, the lids are not – you’ll need to purchase new ones.