Strawberry Mango Jam

Marie Overton
Mar 8
2 min read

Updated: Mar 11

Mangos and strawberries are some of my favorite fruit. It is no wonder that they combine to make a wonderful tasting jam. This home-canned strawberry mango jam is great on bread, pancakes, waffles, or ice cream (plus anything else you would eat with something sweet). I love finding different ways to use my harvest and always want to have little jars of goodness in my pantry. I hope that you have some in yours as well.

Ingredients

2 cups pureed strawberries

3 cups diced then crushed mango

2 tablespoons lemon juice

6 cups sugar

6 tablespoons pectin

1/2 tsp butter

Preparation

Start by preparing your boiling water bath canner with enough water to cover 10 half-pint jars with 1-2 inches of water. Place the canner on the stove on medium heat.

Now that your equipment is ready, it is time to start making our jam.

Hands using a slicer on a ripe mango, with yellow mango slices on a wooden surface. The colorful fruit stands out against the background.

Making the strawberry Mango Jam

Skin, pit, dice and mash 3 cups of mangos (2 large).

I use a strawberry huller or a paring knife to remove the stems from the strawberries. Then I puree 2 cups of strawberries in a blender.

I then fill my large pot with the berries, mangos, lemon juice, pectin and butter.

I premeasure the sugar and place it off to the side.

Person in apron blending red mixture in a red blender on granite counter. Bowl with yellow mixture nearby. Kitchen sink in background.

Bring to a full rolling boil on medium-high heat. Stir constantly.

Add 6 cups of sugar .

Bring back to a full boil for 1 minute.

Jars of red fruit preserves on a speckled countertop with lids nearby. A person wears an apron in the background. Cozy kitchen scene.

Using a jar funnel, pour or ladle the jam into clean, hot, half-pint-sized jars leaving 1/4 inch headspace. Place the lids and rings on and process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation.

After processing, remove the lid, turn off the heat and allow them to cool for 5 minutes.

Jars with metal lids filled with red sauce or jam on a green cloth. A green jar lifter tool is visible. Bright and tidy setting.

Remove the jars from the water bath placing them on a heat-resistant surface like a placemat or towel. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.

Place the sealed jars in a cool, dry, dark location and use them within the next 1-3 years. After that, the nutritional value begins to decrease.

If you have any questions about how to use a boiling water canner take a look at my canning basics videos.