Comments on: Mango Jam (Version 1.0) a la Marketman http://www.marketmanila.com/archives/mango-jam A food blog that talks about food, produce, recipes, ingredients, restaurants and markets here in the Philippines and around the globe. Sun, 12 Feb 2012 01:11:37 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: millet http://www.marketmanila.com/archives/mango-jam/comment-page-1#comment-209318 millet Thu, 03 Sep 2009 02:16:14 +0000 http://www.marketmanila.com/archives/mango-jam#comment-209318 MM, where do you get your mason jars? they may not necessarily be "ball" jars, just regular jam jars with rubber seals. MM, where do you get your mason jars? they may not necessarily be “ball” jars, just regular jam jars with rubber seals.

]]> By: Bob Mettler http://www.marketmanila.com/archives/mango-jam/comment-page-1#comment-119912 Bob Mettler Sun, 20 Jul 2008 14:47:44 +0000 http://www.marketmanila.com/archives/mango-jam#comment-119912 I tried making mango jam, didn't use pectin, 6 cups mangos, 2 cups water and 3 cups sugar. Combined mangos and water bring to a boil, then process in blender, return to pot, add sugar and bring to a boil, then boil for 40 minutes. Then remove and bottle [sterilized jars, lids] The jam, however, didn't set - it's runny, not what I wanted. I'd like to take the puree and try adding some pectin to make it set. I'd appreciate anyone's thoughts on how to proceed! I tried making mango jam, didn’t use pectin, 6 cups mangos, 2 cups water and 3 cups sugar. Combined mangos and water bring to a boil, then process in blender, return to pot, add sugar and bring to a boil, then boil for 40 minutes. Then remove and bottle [sterilized jars, lids] The jam, however, didn’t set – it’s runny, not what I wanted. I’d like to take the puree and try adding some pectin to make it set. I’d appreciate anyone’s thoughts on how to proceed!

]]> By: Marketman http://www.marketmanila.com/archives/mango-jam/comment-page-1#comment-40178 Marketman Mon, 04 Jun 2007 10:22:16 +0000 http://www.marketmanila.com/archives/mango-jam#comment-40178 Sandra, yes, thanks for those suggestions. I did try using less ripe mangoes with good results, see <a href="http://www.marketmanila.com/archives/mango-jam-version-20-a-la-marketman" rel="nofollow">the post here on version two</a> of this mango jam... Sandra, yes, thanks for those suggestions. I did try using less ripe mangoes with good results, see the post here on version two of this mango jam…

]]> By: Sandra Espinosa http://www.marketmanila.com/archives/mango-jam/comment-page-1#comment-40176 Sandra Espinosa Mon, 04 Jun 2007 09:27:07 +0000 http://www.marketmanila.com/archives/mango-jam#comment-40176 Instead of adding lemon, why don't you try a squeeze of lime juice which adds a wonderful tartness to the recipe. I started using lime juice with my strawberry and raspberry jams and people who try it know there is something different and delicious but they just can't figure out what it is. Also, I would try mangoes that aren't too ripe for the jam recipe. They will hold their shape better and will withstand a good deal more boiling than ripe ones. Instead of adding lemon, why don’t you try a squeeze of lime juice which adds a wonderful tartness to the recipe. I started using lime juice with my strawberry and raspberry jams and people who try it know there is something different and delicious but they just can’t figure out what it is.

Also, I would try mangoes that aren’t too ripe for the jam recipe. They will hold their shape better and will withstand a good deal more boiling than ripe ones.

]]> By: joey http://www.marketmanila.com/archives/mango-jam/comment-page-1#comment-31238 joey Sun, 11 Mar 2007 14:34:24 +0000 http://www.marketmanila.com/archives/mango-jam#comment-31238 My grandmother has always made mango jam from scratch...now my dad makes it and so do I. I use less sugar than mangoes (going weight-wise as you do here) precisely because it gets too sweet and I never have trouble with it gel-i-fying (and I don't use pectin because I don't have any). We don't even let it macerate before hand. Just stick everything in a pot and keep stirring until it becomes jam :) We don't get as big a chunk as yours does though...I'd like to try it that way next time. I just scoop out the mango with a spoon :) Love this jam...truly one of my favorites! My grandmother has always made mango jam from scratch…now my dad makes it and so do I. I use less sugar than mangoes (going weight-wise as you do here) precisely because it gets too sweet and I never have trouble with it gel-i-fying (and I don’t use pectin because I don’t have any). We don’t even let it macerate before hand. Just stick everything in a pot and keep stirring until it becomes jam :) We don’t get as big a chunk as yours does though…I’d like to try it that way next time. I just scoop out the mango with a spoon :) Love this jam…truly one of my favorites!

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