Mango Pineapple Jam Recipe 455 Recipes

MANGO AND PINEAPPLE JAM

Mango and Pineapple Jam image

Make and share this Mango and Pineapple Jam recipe from Food.com.

Provided by Sharon123

Categories Pineapple

Time 30m

Yield 3 cups, 48 serving(s)

Number Of Ingredients 4

Ingredients

2 cups ripe mangoes, cut up
1 cup crushed pineapple
1/3 cup lime juice (or lemon)
2 cups sugar

Steps:

Peel mango and cut in small pieces, then mash with potato masher to bring juice out.
Cook 5 minutes.
Add rest of ingredients, mix well and bring to a boil.
Boil rapidly 15 to 20 minutes, stirring often, until thick.
Pour into small sterilized jars.
Seal and store in cool place.

MANGO & PINEAPPLE JAM RECIPE - (4.5/5)

Mango & Pineapple Jam Recipe - (4.5/5) image

Provided by dealaura

Number Of Ingredients 4

Ingredients

2 cups ripe mangoes, cut up
1 cup crushed pineapple
1/3 cup lime juice (or lemon)
2 cups sugar

Steps:

Peel mango and cut in small pieces, then mash with potato masher to bring juice out. Cook 5 minutes. Add rest of ingredients, mix well and bring to a boil. Boil rapidly 15 to 20 minutes, stirring often, until thick. Pour into small sterilized jars. Seal and store in cool place.

PINEAPPLE MANGO HABANERO JAM

Pineapple Mango Habanero Jam image

I've always been a big fan of tropical flavors married to the fruity heat of habanero chiles, so after some experimentation I came up with this recipe for a sweet and tasty jam with a gentle but pronounced finish heat. Store in a cool, dark area.

Provided by TheSlyBear

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 8h57m

Yield 64

Number Of Ingredients 6

Ingredients

1 ½ pounds fresh mangos, cut into chunks
1 pound fresh pineapple, cut into chunks
½ cup cider vinegar
4 cups white sugar
1 (3 ounce) pouch liquid pectin
4 habanero chiles - stemmed, halved, and seeded

Steps:

Combine mangos, pineapple, and cider vinegar in a stockpot over medium-high heat. Bring to a a simmer; mash mangos and pineapple to a chunky consistency with a potato masher. Stir in sugar until dissolved.
Stir liquid pectin and habanero chile halves into the stockpot. Bring to a rolling boil, stirring frequently. Cook, stirring frequently, until jam thickens, about 2 minutes more. Remove chile halves. Discard 6 chile halves; chop 2 halves and stir back into the stockpot.
Sterilize 8 half-pint jars and lids in boiling water for at least 5 minutes.
Ladle hot jam into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife around the insides of the jars to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder, spacing them 2 inches apart. Pour in more boiling water to cover jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 8 hours. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 59.5 calories, Carbohydrate 15.3 g, Fiber 0.3 g, Protein 0.1 g, Sodium 0.5 mg, Sugar 14.8 g

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