No Pectin Added Mango Marmalade

A couple of years ago I discovered mangos made a very nice chutney that has since become one of the must makes each year.  Mangos were recently on sale here (case of 14 for $3.99) so I took advantage of that to make mango chutney and mango jam and fresh eating.  I decided to look for another mango canning recipe to try.

In order to make all of these great mango products it is important to know  how to cut a mango. This method will greatly reduce the prep time and frustration dealing with the large pit in the mango.  Mangos have a lovely sweet-tart flavour quite different from peaches that they are often likened to. They have quickly become one of my favourite fruits to use for canning. 

Most of the jams and jellies I make are created by me using Pomona's pectin (low methoxy pectin).  This allows me to use whatever sweetener I want so all of the recipes using this pectin are low sugar or use another sweetener like honey.  There are a few jams and jellies in the archives using regular pectin (eg. Certo, SureJel).  Mango Marmalade is the first of no pectin added jams.  No pectin added jams have a longer cook time reducing while cooking the syrup portion created by the sugar to a stage where it gels.  Longer cooked jams have a unique flavour that can't be duplicated using pectin added, short cook times much the same that freezer jams have a different flavour because they have not been cooked.  This tropica marmalade is simply delightful.  It's so easy to make you will want to do a couple of batches.  It will be wonderful served over cream cheese as an appetizer!

No Pectin Added Mango Marmalade
modified from: Ellie Toop and Margaret Howard, Complete Book of Small-Batch Preserving, 2001. Pp. 90.

2 lemons
2 c water
2 mangos
2 c organic sugar

Wash then cut the lemons in half and slice thinly.  Place lemons and water in medium sized non-aluminum saucepan.  Bring to a boil over high heat.  Reduce heat, cover and cook stirring occasionally for 25 minutes.  Add mangos and sugar.  Bring to a low boil then reduce heat to a simmer.  Simmer, stirring occasionally for 30 minutes.  Test for gel*.  Ladle into hot jars.  Wipe rim.  Adjust 2 - piece lids.  Process in boiling water bath canner for 10 minutes.  Remove from canner and allow to cool undisturbed for 24 hours.  Test for seal then label and store.

Yield: 3 - 250 ml jars

* Dip a spoon into the marmalade to coat.  Let cool.  When it forms a gel the marmalade is ready to jar.