The Artful Hawaiigirl: Mango Jam
Step by step How to make my Maui Mango Jam. To die for dakine Jam!
I also like to add lilikoi juice to the mangos
for additional flavor.
Lilikoi has the most unique flavor.
It is bright, tangy, tropical, refreshing and
quite frankly amazing!
In Hawaii we pick them off the vine,
bust them in half and suck em right down.
It is a taste of Hawaii.
To prepare for making jam is easy.
I just peel the Mangos, slice them and
place them into a bowl.
I aslo squeeze about ten lilikois and
the juice of three lemons.
I measure exact amounts of fruit to
put into my stainless steel pot.
Since I discovered the
wonderful product called Pomona Pectin
I use nearly half the sugar
it used to take to gel the jam or jelly.
I wanted to create low sugar products
for my diabetic patients and for my self and family.
I discovered Pomona pectin while doing a web search
on Mother Earth magazine.
I order it by phone and get the wholesale price.
The smaller package is the monocalcium Phosphate.
The calcium water is sort of a catalyst
that makes the pectin work perfectly.
The Citrus pectin is a gem.
It works perfectly every time.
The lady on the jamline guaranteed
that I could do batches up to 32 cups.
Normally, I was doing only 4-6 cups at a time
so this was great news.
The jars have been prewashed in the dishwasher
but can be done with soap and hot water and dried.
I used to boil my jars before use,
but realized that this was overzealous.
The lids and rings must be kept in hot water
brought to nearly a boil then turned off.
After I ladle the jam into the jars,
I wipe each rim with paper towels
dipped into the boiled water.
Then I place the rubber sealed lid on and
screw on the rings finger tight.
This batch came out awesome!
Now the next step involves the deep water bath.
I place my jars into the canning pot and cover
with water at least two inches above all the jars.
It has to boil for at least five minutes.
It takes a while to bring this much water to a boil.
(about 15 minutes.)
Cover the pot to speed it up.
I boil for five minutes then turn off the heat.
At this point today, I left to take a walk in the park.
When I returned, I removed the jars
to place on a towel to set.
When cooled you must unscrew each ring
to check if the lid has a good seal.
Then dry each rim and ring and tighten again.
It seems tedious, but there is something
so Zen about making jam and jelly.
The act of repetition in the step by step process
and doing something
so old-fashioned really feels good.
So I hope you try it sometime.
I am creating a new video series
that will really show you how easy it is.
Next it’s lilikoi jelly!