Strawberry Mango Freezer Jam

5 jars

Ingredients

  • 3 cups (750 ml) crushed strawberries, about 2 pints
  • 1 cup (250 ml) mashed mango, 1 to 2 mangos
  • 1 lime, zest and juice
  • 1.5 cups (375 ml) granulated sugar
  • 1 pouch (45 g) BERNARDIN Freezer Jam Pectin

Description

  • Wash and rinse 5 x 250 ml mason jars and BERNARDIN Storage or 2-piece SNAP Lids.
  • Wash, hull and crush strawberries, one layer at a time; measure 3 cups (750 ml) into a large bowl. Peel and pit mango; mash or pulse in food processor until a few chunks remain; measure 1 cup (250 ml) into strawberries. Grate zest from lime and add to fruit with 1 tbsp (15 ml) juice. Stir in sugar; let stand 15 minutes.
    Stirring constantly, gradually add BERNARDIN Freezer Jam Pectin to fruit mixture. Stir 3 minutes longer. Let stand 5 minutes.
  • Ladle jam into clean 250 ml mason jars to within ½ inch (1 cm) of top rim (headspace). Wipe jar rims removing any stickiness. Apply lids tightly.
  • Store in freezer up to 1 year. Refrigerate up to 3 weeks or serve immediately.