Strawberry Mango Jam

Making jam was a sporadic choice on Monday that came from too many strawberries sitting in my fridge and a huge bag of frozen mangoes in the freezer. I love mixing flavors so Strawberry Mango was a natural choice. Plus who wants boring old strawberry anyways when this delicious combo is possible!

Recipe and directions:
The key to successful jamming is sanitation. Its simple to do with a pot and boiling water. Put EVERYTHING that will be used into boiling water for 6 minutes. That means: jars, twist lids, lids with the seal rim, tongs, wide rim funnel etc. (make sure they are completely submerged. Bacteria is a no no and will lead to spoiled jam. 

 While everything is boiling, also heat your oven to 350 degrees and place a baking sheet and cookie rack in the oven for 5 minutes. This is for you to rest all the equipment on after you take it out of the boiling water.

2 Cups - mixed strawberries and mangoes - cut to desired size. I like mine slightly chunky so pieces were cut to around 1/2 inch. 
1.5 Cups sugar
1-2 Tsp pectin

Heat fruit in a pan until the natural juices start to come out and then add the sugar. Allow to boil for a few minutes (3-4 min) and then add the pectin and allow it to boil again (3-4 min) Once you see it has begun to thicken it is ready. 

Prepare your jars to be filled but remember not to touch anything with your hands, use tongs. Once the jars are filled with jam and are sealed with lids. Boil the sealed jars in hot water for 10 minutes. Making sure they are completely submerged again. 

And you are done and ready to enjoy some homemade jam once it cools!


  1. I am always so impressed with your commitment to baking/cooking, girl.

  2. Thanks Jeanine! it keeps me sane :)