Freezable strawberries and mango jam

Author: Les Cultures de chez nous
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Baking
Portions 1,25 liter (5 cups)
Freezing No
Ingredients
Preparation

Ingredients

  • 750 ml (3 cups) of diced strawberries
  • 250 ml (1 cup) of a diced mango
  • 375 ml (1 ½ cup) of sugar
  • 45 ml (3 tablespoons) of lemon juice
  • 1 package of feezable pectin for jam (like Bernardin) of 45 g
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Preparation

  • 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.
  • Décongeler. The night before, let the jams thaw in the refrigerator. Once thawed, the jams may be kept up to 2 weeks in the refrigerator.

Chef's notes