Strawberry - Mango Jam

Strawberry season is in full force and I found mangoes 4/$1!  Naturally, visions of strawberry-mango jam jars danced in my head.  This is really a simple jam, and I plan on making it again very, very soon but switching up the mango:strawberry ratio.  Ah, so yummy BUT I would like the mango flavor to shine a bit more.

Before you get started, a couple tips when working with mangoes:

1.  They are in the same family as poison oak, therefore, some people are allergic to the touch.  Wear gloves just in case.
2.  They are low-acid fruit, so use a tested recipe.  Also, mix ripe with unripe fruit.

For more information on working with mangoes, see my previous post on Mango Salsa for tips and a link to trusted sources.

Strawberry - Mango Jam
Makes 12 half-pints

1 large carton (3 lbs.) fresh strawberries, stemmed and hulled
2 large mangoes, diced
5 cups sugar
Juice from one large lemon
1 box powdered pectin

Prepare 12 half-pint jars, lids, and rings, as well as your water canner.  Crush strawberries, leaving large chunks to your liking.  Combine strawberries, diced mangoes, pectin, and lemon juice in large, wide-bottomed pan over medium-high heat.  Stir continuously, and add sugar, slowly and while stirring, once the juices start to seep out of the fruit.  Bring mixture to a full rolling boil and cook for 3 minutes.  Ladle carefully into jars, cleaning the rims with a hot wet cloth, and quickly afix the lids.  Boil jars in water canner for 10 minutes.  This jam is a gorgeous orange-red and tastes like Spring! xo, AB