Freezable strawberries and mango jam
25
0
1.25 litres (5 cups)
Yes
Ingredients
- 750 ml (3 cups) of diced strawberries
- 250 ml (1 cup) of a diced mango
- 375 ml (1 1/2 cup) of sugar
- 45 ml (3 tablespoons) of lemon juice
- 1 package of feezable pectin for jam (like Bernardin) of 45 g
Preparation
Side-by-side mode
- Prepare. In a bowl, set strawberries and mango. For a smoother texture, lightly crush the fruits with a fork. Add sugar, juice and lemon zests. Cool down for 15 minutes. Gradually pour pectin over the fruits by stirring with a wooden spoon. Mix non-stop for 3 minutes.
- Freeze. Divide the jam into jars by filling them up to 1 cm (½ inch) near the rim. Wipe edges of the jars and close the lid. Cool down 30 minutes at room temperature before freezing. Those jams can be frozen up to 6 months.
- Defrost. The night before, let the jams thaw in the refrigerator. Once thawed, the jams may be kept up to 2 weeks in the refrigerator.
