Strawberry-Mango Jam September's STONE/PITTED FRUIT Can Jam

Back in February while I was looking for something to do with carrots, I

stumbled onto this recipe. It sounded amazing so I jotted it down

on the bottom of a carrot relish recipe! Now, the long awaited chance to

use a fruit I've only eaten fresh.... but never tried to preserve!

Here's the mango ...  doesn't look too special does it?

But, with a quick slice of the knife, peeling off the skin and

releasing it from the rather large, long & skinny pit, is the

lucious, sweet tasting fruit!

Two pounds of strawberries, washed and sliced ...  after mashing them

they equal approximately 2 cups!

 Here's the recipe!!

STRAWBERRY-MANGO JAM

(I think it was from cdkitchen.com, but I'm not 100% sure!)

Makes about 6 eight ounce jars

1 Quart strawberries (washed, hulled and mashed to 2 cups)

1 1/2 Cups finely chopped, fully ripened mangos (about 1 1/2 medium)

1/3 Cup lemon juice

6 Cups sugar

1 Pouch Liquid Pectin

Combined the fruit, sugar & lemon.

Bring to a boil for one minute, boil hard.

Remove from the heat and add 1 pouch pectin.

Stir till well blended, bring to a boil again.

Skim off foam (if desired).

Ladle into jars and seal with lids & rings.

Process 10 minutes in boiling water bath.

 Here is the most incredible tasting jam I think I've made all year!

My family loves it and said if there was a country fair nearby, this recipe

would earn a blue ribbon! So, I think it is safe to say that this will become

an annual 'must make recipe' for the jams & jellies section of the pantry!