Jam Recipe

Blueberry-Mango Jam

Blueberry-Mango jam is just a lovely and thick berry jam. It brought me right back to the pies that my great-grandmother made when I was a little girl.

You'll need:

9 cups of blueberries
9 cups of cut-up mango
1/4 cup lime juice
1 3/4 cups sugar
1 tbs. Vanilla
cinnamon to taste
1 package of Pomona pectin (http://www.pomonapectin.com/)
12-15 half-pint jars washed
12-15 lids and rings

1. Make calcium water according to the directions on the pomona pectin box.
2. Mix 6t of pectin in sugar. Sterilize jars and lids.
3. Mix blueberries, mango, lime juice and 7t calcium water in a large pot. Mash blueberries and mango together. Bring blueberries and mango mixture to a boil.
4. Add pectin-sugar mixture. Stir vigorously for several minutes. Add cinnamon and vanilla. Bring to a second boil.
5. Fill hot sterilized jars with jam, leaving a 1/4 inch space between the top of the jar and the jam.
6. Place lids and rings on jars, tighten rings, and carefully place in pot of boiling water. Boil for 5-10 minutes.
7. Remove jars. Place on counter to cool. Listen for the pinging of each jar. If a jar does not vacuum pack, use within 2 weeks.