Mango Jam with Cinnamon Stick
From The Jamlady Cookbook, by Beverly Ellen Schoonmaker Alfred

If you love mangoes, you'll love this jam! Additional acid and pectin are needed, as mangoes are low in both. Use ascorbic acid crystals on the mangoes in preparation. In this recipe, lime juice or crystalline citric acid may be substituted for the lemon juice (1/8 teaspoon citric acid equals 1 tablespoon of lemon juice).

Use a true cinnamon stick, Cinnamomum zeyknicum Nees (tan, not brown in color), and not Cinnamomum cassia Blume, Cassia, or Chinese Cinnamon, which tastes somewhat bitter.


5 cups sugar
3-3/4 cups peeled, chopped mangoes
1 1-3/4-ounce box regular powdered pectin
2 Tbsp freshly squeezed lemon juice
1 true cinnamon stick per jar
A very small pinch of ascorbic acid crystals


Mix the juice, fruit, and pectin and wait 10 minutes. Boil 1 minute; add the sugar and cinnamon sticks. Boil 1 minute more. Jar, seal, and process in a rolling water bath for 10 minutes for 8-oz jars.

Yield: Makes approximately seven 8-ounce jars.

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