Making Mango Freezer Jam
I love mangoes. Growing up in Brunei, my family always had a mango tree. My fondest memories of mangoes was the day when I ate ALL the mangoes that my mother carefully prepared for her mango cake. Big oops. I’ve got the recipe, which I will have to make once I buy another case of mangoes. I actually have made the cake before but the cake sank since I didn’t cool the cake properly; you can read about it here. So, for now, we will enjoy this easy Instant Pot Mango Freezer Jam.
I used to hate peeling mangoes; when I watched my mom do it, she would use the paring knife to peel the mango and it would take forever. There is, however, an easy way to peel mangoes, which I discovered one day out of sheer laziness. Use a paring knife to score a line from the top of the mango to the bottom of the mango. Then, use your non-dominant hand to peel from the bottom of the mango towards the top. Keep peeling until you’ve discarded all the mango skin.
Why make Mango Freezer Jam?
It is easy. It keeps well in the fridge for 3 weeks, which means it will be all gone anyway. Spread it on toast. Bake it in pies or tarts. Spread it in the middle of a cake after piping a ring of icing around the edges. Making jam in small batches doesn’t really warrant proper canning. However, it is very important that we sterilize the jars properly.
I once took a canning class from Operation Fruit Rescue many years ago. So, this is my first attempt at making my own jam that many years later. I am a lazy cook and didn’t want to do a water bath, so a freezer jam it is, but with pectin! It is important that you don’t double the recipe if you were intending to make more to give as gifts. Make the recipe as many times as you need to.
I have used Bernardin pectin but you can use Certo or any other store bought pectin.
If you choose not to use the Instant Pot, maybe give this recipe a try. It’s a heartfelt read about a blogger’s journey to make her mother’s mango jam.