Mango-Lime Jam

More mangoes from my friend! Made this delicious Mango-Lime Jam. It is not too sweet, well I did reduce the sugar! If you have some extra ripe mangoes around, this would be a lovely jam to make. 

This is fairly simple and quick to make. Just make sure you wear your kitchen gloves when stirring, and use a ladle with a long handle, as with most jams, as it boils, it will pop and imagine the hot jam landed on your skin, you would not want that! Ouch!

I love my jam a little runny, it will set further as it cools.

Guess where this spoonful of delicious jam ended up after this and ....

.... this photos are taken?  Hehehe ! :)  Yummilicious!

Yield : 3 bottles of 250ml size. One for my friend, one for my toast, and .....

...... I've used up the third jar for the Orange Mille Crepe in my previous post.  :o)
I made this jam about a month ago actually, and my jar that I reserved for toast has already finished!

I'm sharing this with

Cookbook Sundays, hosted by Sue from Couscous & Consciousness
Hearth & Soul Hop hosted by Mom's Sunday Cafe

Full Plate Thursday hosted by Miz Helen's Country Cottage

Mango-Lime Jam
(adapted from "The Joy of Jam, Jellies and Other Sweet Preserves" by Linda Ziedrich)
Makes about 2 pints
2 pounds peeled and cubed mango
1/2 cup lime juice 
2-3/4 cups sugar

1. Put the mango cubes and lime juice into a preserving pan. Stirring often, simmer until the mango is tender. Remove the pan from the heat and mash the mango lightly with a potato masher.
2. Add the sugar to the pan. Over medium heat, stir until the sugar is dissolved. Raise the heat to medium-high and boil the jam until a drop mounds in a chilled dish.
3. Ladle the jam into pint or half-pint mason jars. Add lids and rings, and process the jars in a boiling water bath for 10 minutes.

kitchen flavour's notes:

• For the lime juice, I use slightly less than 1/2 cup, about 2 tablespoons less.
• For the sugar, I only use 1-1/4 cup, as I do not like my jam overly sweet. Even with this lesser amount of sugar, the jam sets rather well. Sugar is a form of preservative, but since I do not intend to keep this jam for long, so this is fine with me.