Low-Sugar Mango Jam Recipe
Every year around this time, I start craving all things tropical: Tropical fruits, piña coladas, Hawaiian-style barbecues, reggae music, an all-inclusive beach vacation in an exotic locale…
By late February/early March, I’ve pretty much had enough of winter and the thought of enjoying a tropical fruit platter and a cold adult beverage on a sunny beach in *insert tropical vacation destination here* seems to be just about all I can think of.
Since jetting off to Mexico isn’t usually in our budget, I have to find other more affordable ways to satisfy my desire to escape late winter and “trick” myself into thinking I’m laying poolside somewhere warm and sunny.
Bottling the flavours of a tropical vacation
Luckily, this is the time of year when many tropical fruits are in season in their respective locales, and that means that they’re generally much cheaper to buy from the grocery store.
Mangoes are one such tropical fruit that are in season this time of year, and while I love, love, LOVE fresh mangoes, this year I thought I would take advantage of the low prices and stock up on enough mangoes to preserve and enjoy all year long!
I ended up purchasing two flats of mangoes containing about 9 mangoes each for about $10 a flat (so $20 all in). We ate a few of them fresh, and I was left with 14 to preserve.
At first I considered slicing them up and preserving them in liquid, much the same way as I preserve peach slices in liquid. But unfortunately I got busy with life and let them sit for a wee bit too long and many of them started to go a bit soft.
So instead I decided to turn them into mango jam!
Related: How to Can Pineapple At Home
The problem with traditional jam recipes…
I turned to my canning bible (the Ball Complete Book of Home Food Preservation) and found. recipe for mango raspberry jam that I figured I could easily convert to a mango-only jam recipe. The only problem was that it called for 3 cups of mangoes and 5½ cups of sugar!!!
This insane amount of sugar is the biggest problem with most standard jam recipes, and while I love a good classic, sugary batch of strawberry jam as much as the next gal, I just can’t justify adding that much sugar to anything I make/eat/serve my family anymore.
Plus, mangoes are really sweet just as they are (especially the overripe ones), so I feared adding that much sugar would make the mango jam almost sickeningly sweet.
However, I know that many jam recipes call for a ton of sugar in order for them to gel correctly, and I definitely wanted to end up with a nice, thick jam in the end.
After a bit of back and forth between different recipes, I found a low-sugar option that called for Pomona’s pectin: a low-sugar alternative that uses a combination of pectin and calcium water which helps thicken jams and jellies without the addition of absurd amounts of sugar.
I’ve heard about Pomona’s pectin before, but had never actually tried in any of my own recipes, mostly because I just wanted to get really good at regular jam making and canning before I started playing around with low-sugar alternatives.
But now that I have a few years of canning and jam-making experience under my belt, and DOZENS of jars of sugary jam lining my pantry shelves, I decided there was no better time than now to take the leap and dive into the world of low-sugar jam making!
Related: Sugar-Free Applesauce Canning Recipe
Making jam with Pomona’s pectin
As it turns out, using Pomona’s wasn’t any more difficult than using regular pectin. Plus, it not only allowed me to use a fraction of the amount of sugar (I used 3 cups of sugar to 12 cups of diced mangoes), it also gave me a really nice, thick gel with no issue at all.
Each box comes with a package of pectin and a small pack of calcium powder, which you mix with a little water and add to your batch of jam to thicken it up.
Pomona’s pectin is also pure pectin, unlike other brands which are often mixed with dextrose. So this pectin is extra potent and needs to be mixed with the sugar before being added to the fruit mixture otherwise it will clump.
(I learned this the hard way since I had already added the sugar before reading that part of the directions. I was, however, able to use my hand blender to blend it up and break up any clumps, so crisis averted!)
Pomona’s has their own low-sugar mango jam recipe which calls for ½ cup of bottled lemon or lime juice per 4 cups of mangoes. I decided to use lime juice since it reminds me of the tropics and I thought the flavours would compliment each other well. I even upped the lime flavour by adding in the grated zest and juice of three fresh limes.
The addition of lime juice also helps the jam achieve a nice, thick gel due to the high pectin content in citrus fruit. Also, it ensures a safe final product since mangoes are actually a low-acid fruit, which means they require the addition of lemon or lime juice to ensure they can be canned safely. (See Botulism & Home Canning: What You Need to Know to Stay Safe.)
In the end this low-sugar mango jam turned out really nice and really showcased the flavours of the mangoes and limes without being overly sweet.
Ways to enjoy low-sugar mango jam
- On top of toast
- Spread on crackers and cheese
- Use as a condiment on a burger (for something a little different!)
- Mix it in with some yogurt
- Enjoy it straight out of the jar with a spoon!
I found my batch a bit thick to spoon over ice cream, although according to Pomona’s, you can add less of the pectin and calcium water for a softer spread if you prefer.
Low-sugar mango jam recipe
To make this low-sugar mango jam recipe, start by preparing your mangoes. Peel and dice them and measure out 12 cups.
*Although the original Pomona’s recipe called for just 4 cups of mashed fruit, I happened to have just enough mangoes on hand to get exactly 12 cups of peeled and diced mangoes. This gave me roughly 8 cups worth of mashed fruit in the end once I cooked it down. So I doubled the amount of pectin and calcium water. I ended up getting 8 half-pints (8oz jars) in the end, which was a good amount.
You could measure out roughly 6 cups of peeled, diced mangoes to yield 4 cups of mashed fruit instead, but then you will only get about 4 half-pints. This is fine if you only have enough to do a small batch, but I figure if you’re going to do the work anyway, you may as well do a larger batch and get more jars from one canning session.
After you’ve prepared your mangoes and measured out 12 cups, add them to a stainless steel pot along with 1½ cups of bottled lime juice plus the zest and juice from three fresh limes and stir to combine.
Bring to a boil over medium high heat, stirring frequently to prevent burning.
Boil for about 20-25 minutes, mashing the mangoes as you go. Alternatively, you can use a hand blender to blend up the jam into a smooth consistency.
Meanwhile, mix ½ teaspoon of the calcium powder with ½ cup of water in a Mason jar or other jar with a lid and shake well to combine.
Add the ½ cup of calcium water to the fruit mixture and stir well to combine.
Next, mix 6 teaspoons of the pectin with 3 cups of sugar. Bring the mango fruit to a full boil and then add the sugar/pectin mixture and stir constantly for 1-2 minutes until it’s completely dissolved.
Remove pot from heat. At this point your jam should be starting to gel quite nicely. If you’re not sure about the gel, you can do a gel test by sticking a spoon in a glass of ice water and then quickly drying it off and touching the bottom of the spoon to the jam. If the jam sticks to the spoon and/or slides off in sheets (rather than dripping off), then you’ve got a good gel and you’re ready to can it up!
Related: Pectin-Free Strawberry Jam Recipe
How to can mango jam
To can your jam, use a canning scoop and a canning funnel to scoop the hot jam into sterilized jars. Leave ¼-inch headspace at the top of the jar.
Use a knife to skim around the inside of the jar to release any trapped air bubbles. Adjust headspace if necessary.
Wipe rims and place lids on top of jars. Screw down bands and then place in a hot water bath. Bring to a full rolling boil and process for 10 minutes. (Add an extra one minute for every 1,000 feet above sea level if you live at a high altitude).
Related: Water Bath Canning for Beginners
Then turn heat off, take lid off the canner and leave jars in canner for an extra 5 minutes.
Remove jars from canner and let cool completely on a tea towel on your countertop.
Store in your pantry out of direct sunlight and enjoy whenever you’re in the mood for a little tropical fruit (or when you’re dying for a beach vacation but your bank account says “just eat the jam, Karen.”)
Ingredients
- 12 cups mangoes, peeled and diced
- 1½ cups of bottled lime juice, plus the zest and juice from three fresh limes
- ½ tsp. calcium powder
- ½ cup water
- 6 tsp. Pomona's pectin
- 3 cups sugar
Instructions
- Prepare your mangoes by peeling and dicing. Measure out 12 cups.
- Add mangoes to a stainless steel pot. Add lime juices and zest and stir to combine.
- Bring to a boil over medium high heat, stirring frequently to prevent burning.
- Boil 20-25 minutes, mashing the mangoes as you go. Alternatively, you can use a hand blender to blend up the jam into a smooth consistency.
- Meanwhile, mix ½ teaspoon of the calcium powder with ½ cup of water in a Mason jar or other jar with a lid and shake well to combine.
- Add the ½ cup of calcium water to the fruit mixture and stir well to combine.
- Mix 6 teaspoons of Pomona's pectin with 3 cups of sugar. Bring the mango fruit to a full boil and then add the sugar/pectin mixture and stir constantly for 1-2 minutes until completely dissolved.
- Remove pot from heat. At this point your jam should be starting to gel quite nicely. If you’re not sure about the gel, you can do a gel test by sticking a spoon in a glass of ice water and then quickly drying it off and touching the bottom of the spoon to the jam. If the jam sticks to the spoon and/or slides off in sheets (rather than dripping off), then you’ve got a good gel and you’re ready to can it up!
Wishing you homemade, homegrown, homestead happiness 🙂
CATEGORIES
4 Comments
Submit a Comment
ABOUT ANNA
You Might Also Like
How to Can Homemade Broth or Stock
We cook the vast majority of our meals at home, from scratch, and one of the ingredients we use most is stock (or broth… We’ll discuss the difference in a minute). I probably use a quart or two of chicken stock every week on average— sometimes more if I’m making a big...
How to Shop From Your Pantry Like A Pro
Every year around this time I go into total organization, budgeting, planning and goal-setting mode. After the frenzy of the holidays, I’m more than ready to settle into a routine and get back on track with my spending, simplifying and health goals. I know I’m not...
Did you know, that this is the first lasagna I’ve ever made??
Yup, it’s true... For as much as I love cooking, in all my years I have never made homemade lasagna. It’s just another one of those things that I thought was too much effort, what with all the different layers and everything.
Plus, if I’m being completely honest, I never really loved my mom’s homemade lasagna. Nothing against my dear mother, but the store-bought noodles always seemed a bit mushy, and she just layered it with the same sauce she made for spaghetti. I’ve always loved the delicious bolognese lasagna with the ricotta and béchamel sauce; The kind you get from an Italian bistro or something.
But since I made my own ricotta cheese last week and needed to use it all up, I figured now would be a good time to learn how to make lasagna at home from scratch.
And so, here we are: almost 34 years into life and finally a homemade lasagna to show for it!
I even made the noodles and the sauce from scratch:) (Ryan helped too, which made it a fun team effort).
And ya know what?? Just like most things, it wasn’t nearly as hard as I thought;)
Cheese-making and home dairy in general is one of those kitchen projects and skills that can definitely be at least as intimidating as a homemade lasagna, if not more. But once you learn the basics and try making cheese and yogurt and butter and (name a dairy product) at home, you’ll soon find that it’s not nearly as complicated as you might have thought.
While I haven’t posted the recipe for this lasagna yet, I do have a recipe for my homemade ricotta cheese (which, by the way, is the best ricotta layer in a lasagna that I’ve ever had!), in the latest issue of Modern Homesteading Magazine.
To get the recipe, along with recipes for homemade yogurt and homemade mozzarella cheese, click the link in my bio @thehouseandhomestead or go to thehouseandhomestead.com/magazine to SUBSCRIBE for FREE, and get the Home Dairy issue delivered right to your inbox:)
#homemadecheese #fromscratch #cookingfromscratch #homedairy #homesteadkitchen #homemade
When it comes to homesteading skills, nothing screams Ma Ingalls quite like learning how to churn your own butter or make your own farmer's cheese.
But learning how to make your own dairy products at home can feel pretty intimidating and even dangerous at first. Not to mention, a lot of people assume they need 10 acres and a milk cow to even get started!
But that's simply not true. In fact, not only do you not need a milk cow, (or any land at all for that matter), learning how to make your own dairy at home is actually much safer and easier than you might think. However, it's probably going to take a bit more than that to dispel these misconceptions and convince most people, which is why...
This month's issue of Modern Homesteading Magazine is all about Home Dairy!
There's something about the phrase "home dairy" that conjures up pastoral visions of happy cows, grazing on green pasture against the backdrop of a perfectly blue sky dotted with billowy white clouds.
But in the context of learning how to make your own dairy products at home, it can feel a little more foreboding than that.
In fact, learning how to make your own yogurt, butter and cheese at home can feel downright intimidating at first. After all, these are things that most of us buy from the grocery store, and that many people have never even considered to be something they could make at home.
But getting started making your own home dairy is actually pretty simple, which is exactly what we're exploring in this issue.
Click the link in my bio @thehouseandhomestead or go to thehouseandhomestead.com/magazine to subscribe for FREE and get the March issue delivered to your inbox right away!
OR, become a member for just $7.99/year and get unlimited access to this issue plus 18 other issues in our library archives. We’ve covered everything from victory gardens to backyard chickens, canning to sourdough, herbal medicine to aromatherapy and so much more.
Link in bio to become a member and get full access to all of it, including the ability to download, save, print and collect each issue!
Already a member? The member login link can be found by clicking the link in my bio too:)
❄️ We rarely get snow days here on Vancouver Island, but when we do, we make the most of them.
Come along for a sneak peek at what a day of fun and farm chores looks like on our little 1/4-acre homestead on the edge of the forest on a slow, snowy winter day.
From feeding the animals to collecting eggs to gathering firewood and sipping bone broth, to just spending good ol' fashioned quality time together... This is what winter is all about. THIS is what a snow day looks like for us:)
Click the link in my bio @thehouseandhomestead or go to https://youtu.be/eETHA2Wl_-0 to watch the full video.
Don’t forget to hit “like” and subscribe while you’re there!
.
.
.
#snowday #slowliving #simpleliving #homesteading #seasonalliving
♥️ There are five love languages:
1. Gifts/tokens of affection
2. Acts of service
3. Quality time
4. Physical touch
5. Words of affirmation
I read a book recently that explained how FOOD embodies all five of these love languages.
ie. I baked this humble loaf of bread for a friend who just had a baby (along with some other homemade goodies). It’s my way of offering both a gift and an act of service for a new mama who could surely use a meal cooked by someone else.
It will also help to foster quality time for her together with her family; Time spent around the table enjoying a homemade meal together, without the stress of having to cook from scratch while tending to a new baby.
Of course, when it comes to physical touch, nothing touches us more deeply than the food that we put in our bodies. The ingredients matter, along with how it was prepared (personally I prefer my food prepared at home with love rather than prepared and packaged in some industrial building somewhere).
Finally come the words of affirmation. Words like “mmm...” “yum!” and “this is delicious” come to mind when I think of good, homemade food. Whether I’m there to hear those words or not, imagining them uttered around the dinner table is what motivates me to serve others with the food that I make.
Food touches us all so deeply in so many ways, no matter what our own personal love language may be. And so, what better way to say “I love you” or “I care about you” than food... GOOD food, made from scratch with real ingredients.
I’m excited to be able to deliver a care package full of delicious homemade food to my friend and her family later this afternoon. It’s a small act of service and it cost me very little other than my time, but it can have a really big impact for someone else.
If you know someone who could use a home-cooked meal; Someone with a new baby; Someone who’s struggling or going through something hard; Someone who’s stressed out or overwhelmed; Or just someone you love... Consider taking a little time out of your day to prepare a little home-cooked care package for them. It may be the smallest thing you do in a day, but it might just have a big impact on someone you love.
And then there were five 😔
I always knew that raising livestock would inevitably lead to some hard losses at some point. We’ve honestly been pretty lucky up until now with our animals. We’ve built them sturdy shelters and given them a good life, safe and secure as possible on our property. But we do back onto the forest, and many predators roam nearby.
Raccoons, eagles, hawks, cougars, bears and mink are the main ones to watch out for around here.
Still, we’ve had a false sense of security because our hens ALWAYS head into their coop when the sun goes down and the automatic chicken door closes behind them and keeps them safe. But last night, for some reason, only four hens went in. Two got stuck outside, and it wasn’t until about 8:30 (roughly two hours after they normally go in), that we heard the frantic squawking of one of our hens.
We rushed out to see what was going on and realized she had been left out of the coop. We tried to calm her down and put her back in, but when we checked, only four hens (plus her) were on the roost. One was still missing.
We found her laying in the run behind the coop. Something had got her by the neck and some of her belly feathers had been plucked out. We now believe it was a mink, and that we scared it off before it could finish the job. But it was too late for her.
Luckily we made it out in time to save the other hen, or we’d have surely lost two.
I had a bit of a cry this morning as I know this wouldn’t have happened had we checked that they all went in. We got lazy and complacent, and we’ve learned a hard lesson because of it.
This homesteading lifestyle is full of hard lessons; Mistakes and failures, hardships and bitter losses. But without the bitter, the sweet wouldn’t be quite as sweet, and the good would be taken for granted.
Homesteading is bittersweet, but even through the hard stuff, I’ve never felt more alive or grateful for all of the good.
Chicken little, you’ll be missed, but we thank you for the lessons you’ve taught us and for all of the joy you brought into our life. 🪶
Enjoyed a beautiful meal at home tonight with the two loves of my life. Feeling very grateful to be “locked down” and snowed in with these two. Our house is full of nothing but love 💕
Happy Valentine’s Day to all, and to all a good night ❤️
🌱 Even though it's still winter, now is the time to get many of your seeds started if you want to ensure an abundant harvest later on.
Join us as we plan our garden and and start our first round of seeds indoors!
We'll show you how we start various different types of seeds indoors and how we set up our own easy and affordable DIY indoor grow lights using a few standard shop lights and an adjustable (and super versatile) metal shelving unit.
Click the link in my bio @thehouseandhomestead or go to https://youtu.be/K_FI5GlrW8o to watch. Make sure to “like” and subscribe while you’re there:)
Have you started any seeds yet? What are you most excited to grow this year??
.
.
.
#seedstarting #seeds #gardenersofinstagram #humanswhogrowfood #homegrown #seeds #growfoodnotlawns #growyourowngroceries
🥶 Baby it’s COLD outside! And nothing warms the body and soothes the soul on these frigid winter days better than some nourishing and delicious homemade broth.
I hate paying top dollar for broth at the store, and have you seen some of the ingredients in the cheaper brands?? Dextrose (which can lead to dangerously high blood sugar), and highly processed vegetable oils (which can cause dangerous inflammation). Plus the sodium levels are often through the roof!
Not only can you avoid all of that by making your own broth at home, you can actually make a super healthy and nourishing broth for next to nothing by using chicken bones (saved after a meal) and veggie scraps (which you can just throw in the freezer until you need them).
Whether you want to make your own chicken, beef or veggie broth/stock, the process is the same. Make sure to roast those bones first! Then add your veggies, herbs, a little salt and pepper and water, and in a matter of hours you’ll have your own better than storebought homemade broth which you can enjoy right away OR freeze or pressure can for later.
And if you have an Instant Pot you can cut your cook time down by about 3/4!!
If you want to learn more about how to make your own broth at home, including why it’s so healthy for you, how to make it super frugal in an Instant Pot OR on your stovetop AND how to pressure can it afterward, click the link in my bio @thehouseandhomestead or go to https://thehouseandhomestead.com/how-to-can-homemade-broth/ to get my full recipe and cooking/canning instructions. Oh, and I’ll also tell you what the difference is between broth and stock. Hint: not much 😉
Warm up this winter with your own homemade broth! And remember, spring is just around the corner (thank God).
.
.
.
#homemade #broth #bonebroth #makeithealthy #nomnom #frugalkitchen #frugalliving
If there's one thing this past year has taught us, it's that we can't always rely on someone else to take care of us.
We CAN'T always rely on grocery store shelves being full, or on prices always being affordable.
We CAN'T rely on things always going as planned, or on always having access to everything we need.
What we CAN do is focus on the things we can control, like taking more responsibility for our food security and our emergency preparedness (not to mention our health!) by learning how to grow and preserve more of our own food at home, so that we never HAVE to rely on others again.
Right now, I'm offering access to both my Seed-to-Soil organic gardening course, as well as my Yes, You CAN! home canning for almost 40% off the regular price!
Alone, these courses sell for $79 each. But for a limited time only, I'm offering them both together as part of my Homegrown Super Bundle for just $99.
You'll get access to both courses PLUS a whole bunch of awesome bonuses too, including bonus video lessons and mini-courses, eBooks and printables and access to both the Seed to Soil and Yes, You CAN! private Facebook groups, where you can ask questions, post photos and updates of your progress and get support and encouragement throughout the growing and preserving season(s).
BUT WAIT! There's more...
I'm currently offering a FREE PREVIEW of both courses during the sale. You can check out the first two lessons of each course until the sale ends tomorrow at midnight, so you can decide if this bundle is the right fit for you at this time.
If you're ready to take control of your family's food security once and for all, this bundle was made for you. But hurry, because this offer is only available until tomorrow at midnight!
Click the link in my bio @thehouseandhomestead or go to https://schoolofmodernhomesteading.com/p/homegrown-super-bundle to check out the free preview or to learn more about the Homegrown Super Bundle!
A brand new issue of Modern Homesteading Magazine just dropped!
This month’s issue is all about SOURDOUGH!!!
You may have noticed I’ve been geeking out on all things sourdough recently. The science behind how sourdough works and captures wild yeast in the air is so fascinating!
Likewise, the story and traditions behind sourdough (and bread in general) are so much a part of human culture and evolution that sourdough bread may just be one of the most influential foods in human history!
We’re diving into all things sourdough in the February issue. Our guest interview this month is Shannon Peckford, creator of @sourdoughschoolhouse, and the “From Scratch” recipes section is not to be missed!
Learn how to make your own sourdough starter and your first loaf of artisan bread, and use the discard to make Sourdough Blondies! 🤤
Get all this and more with your FREE monthly subscription to Modern Homesteading Magazine, or get full access to our entire library of current and past issues by becoming a member for just $7.99/year.
Click the link in my bio @thehouseandhomestead to subscribe for free or become a member and get the February issue delivered to your inbox right away!
.
.
.
#modernhomesteading #homesteading #homesteadersofinstagram #sourdough #breadbaking #homesteadkitchen #homemade
If there's one thing that doing a pantry challenge each January has taught me, it's that meal planning is KEY when it comes to sticking to any sort of "diet" plan.
Now, when I say "diet," I don't mean some weight-loss regimen. What I mean is simply being intentional about what our diet will consist of (ie. what we put in our mouths and what we serve to our family), and sticking to it.
Throughout the pantry challenge, our diet has consisted of all homemade foods made from ingredients that we've stocked and preserved ahead of time. Because our intention for the month was to stick to creating meals ONLY from the food that we had on hand, we had to get really intentional and disciplined about our meal planning.
Meal planning is definitely one part of the pantry challenge that I'd like to continue with all year long. But if I'm being honest, I'm not naturally inclined to writing out a meal plan each week. It's one area in my life where I could honestly use a little help, especially if I want to make it a consistent habit. And I know I'm not alone! So many of us have trouble with meal planning, and it leads to all sorts of unhealthy choices (for our bodies and our wallets).
If this resonates with you as much as it does with me, then I want to share a pretty amazing resource with you that can help you get your meal planning dialed in from here on out. It's called the Healthy Meal Planning Bundle and it's currently on a quick flash sale for two days only (today and tomorrow).
If your goals for 2021 include cooking at home more, eating healthier, saving money and/or getting more organized then THIS may be the solution for you.
Click the link in my bio @thehouseandhomestead to check out all of the resources included in the bundle, and if it’s the right fit for you then make sure to grab it before the sale ends tomorrow at midnight:)
.
.
.
#homesteadpantrychallenge #mealplanning #eathealthybehealthy
Despite the fact that it's snowing outside, our garden is mostly dormant and we're not producing much food on our little homestead right now, January is one of the busiest times in our kitchen.
This is the time of year when we get to enjoy all of the fruits of our labour; When we get to put all of the food that we've preserved and put up throughout the previous summer and fall to good use.
This is also why I always do a pantry challenge in January, since this is actually the time of year when we've got the most food on hand and we can just focus our efforts on using all of that food to create delicious, belly-warming meals to get us through the rest of winter before the garden starts producing again.
I always get a lot of questions about how we actually use the food that we grow and preserve throughout the year, so I figured this week would be a great time to show you what a full week of meals looks like for us (in January, anyway).
Homesteading means cooking from scratch (A LOT!) and eating very seasonally. In the winter, this means lots of homemade breads and pasta, root vegetables and winter squash, sprouts and microgreens, meats from the freezer, preserves from the pantry and lots and lots of coffee:)
I invite you to join me in my kitchen to get a glimpse into what we actually eat in a week during our annual Homestead Pantry Challenge (when we go an entire month without going to the grocery store, relying only on the food that we have on hand already).
I hope this week's video inspires you to get creative in your kitchen with the ingredients that yo have on hand, whether or not you're participating in the pantry challenge.
Click the link in my bio @thehouseandhomestead to watch the full video and don't forget to like and subscribe to our channel while you're there:)
.
.
.
#homesteadpantrychallenge #homesteadkitchen #homecooking #cookingfromscratch #homesteadersofinstagram
Living on a small island in the Caribbean, I have access to a lot a tree ripened mangoes. But with the constant heat I’m looking for a mango jam recipe similar to my strawberry freezer jam. I also would like it to be very low or no sugar due to diabetes. Can you help.
Nanakate
Hi Nanakate,
This recipe can easily be turned into a freezer jam (instead of canned). It is already a low-sugar jam but you can also make this with no sugar at all, depending on your tastes. Lucky you to have access to fresh local mangoes!
Your mango jam sounds delicious! Have you ever tried honey as a substitute for the sugar? I have access to free honey and it would also be healthier. Just not sure if would work. Any thought would be helpful. Thanks, Debbie
Hi Debbie,
Yes, you can substitute honey for sugar with Pomona’s pectin but because honey is sweeter, you’ll want to use less. Here’s a quick conversion chart: https://pomonapectin.com/faq/if-a-pomonas-pectin-recipe-is-written-specifically-for-sugar-or-specifically-for-honey-can-i-substitute-one-for-the-other-how-much-should-i-use-for-equivalent-sweetness/