"Mango madness in my jar" Mango Jam ( No added Sugar )

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Nutritional Info
  • Servings Per Recipe: 120
  • Amount Per Serving
  • Calories: 13.4
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.2 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 0.3 g
  • Protein: 0.1 g

View full nutritional breakdown of "Mango madness in my jar" Mango Jam ( No added Sugar ) calories by ingredient
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Introduction

I was searching for no sugar add Mango Jam recipe, but
I could not find any sugar free recipe. So I created my own sugar free version of "Mango madness in my jar"Jam recipe down below.
I was searching for no sugar add Mango Jam recipe, but
I could not find any sugar free recipe. So I created my own sugar free version of "Mango madness in my jar"Jam recipe down below.

Number of Servings: 120

Ingredients

    "Mango madness in my jar" ( No added Sugar )

    7 lbs. Mango cut in chunk size.
    2/3 cup Lime or Lemon juices
    1 tea spoon Ascorbic acid (powdered vitamin C), And few TBS of water for dissolve.
    20 individual packet of pure stevia (about 8/1 cup) or more. Up to your sweet tooth.
    1 cup apple cider
    1packet of low or no sugar needed pectin. (I used Pomona universal pectin this time.)
    *depend on maker of pectin you use, recipe is slightly different for prep for the pectin.

    Also you need
    *Grass jars of your choice (size etc..). Canning or large pot for water bath the can., Canning utensil.( not necessary but if you have one, very useful.)

Directions

Direction: In a large tall pot, put together mango and lime juice. Bring to a boil and simmer about 20-30min. ( Stair occasionally to avoid fruits stick in or burn to the bottom.) Then add stevia. Prepare pectin according to direction. Then add your pectin. (I've prepare my pectin mixed in hot apple cider and used blender. then add calcium packet dissolved in some water add to the pot.) Check consistency of your jam and keep simmering until get thickening. All the cooking time is about an hour. Prepare your canning pot with hot water for canning bath while cooking mango. Hot water bath should be ready to go when you finished cooking jam.

Filling the jars: On a dishtowel place your hot jars and using your funnel in each jar fill leaving 1/4 headspace. Remove air bubbles and refill to the proper headspace if necessary. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight".

Processing: Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes. When complete turn off the heat and remove the cover and let the jars sit for another few minutes. Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing: Sometime in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Serving Size: Makes about 14-15 cup or 7-8 half pint jar

Number of Servings: 120

Recipe submitted by SparkPeople user MICKEYH.

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