In Hawaii, late spring going into summer is MANGO SEASON! In my opinion this is the absolute best time of the year. My neighborhood is filled with mango trees and I count the days until the delicious fruits are ready. Finally, after months of staring at the unripe mangos, the time has come. Mango season is here!
I was able to get a large amount of mangos from a coworker. A big, big win. It is always hard to actually get the mangos when they are in season because so many long lost friends pop out of the woodwork asking for mangos….and you don’t want to be that friend! Better to let mangos fall into your lap when you seem like you don’t care if you get them or not. 😀
Mango politics. #Hawaiiproblems!
Since I wanted to save the freshness of these perfect mangos long after mango season has passed, I decided to make them into jam. My favorite way to preserve fruit. This jam is super easy to make and depends completely on the quality of your mangos. They need to be so ripe they are almost spoiled to taste at their peak in the jar months down the road. You can use mangos from the grocery store if you don’t live in a place where you can get pity mangos though. Just make sure that you choose ones that smell ripe at the store and taste, taste, taste to make sure you have the right amount of sugar and lemon to enhance the mangos’ flavor. I promise fresh mango jam is worth it!
Happy Jammin’ — Molly
- 4 cups chopped mango
- 2 cups sugar
- ⅓ cup lemon juice
- 3 tbsp pectin
- Prepare and sterilize jars, lids, and rings in a boiling water bath
- Mix mango, lemon juice, and pectin in a medium saucepan; bring to a boil
- Add sugar and return to a boil; allow to boil for 1 minute; remove from heat
- Ladle hot jam into jars and process for 10 minutes in boiling water bath (see recipe for Papaya Jam for directions)