Ingredients for Mango Pineapple Preserves
- 2 lbs ripe mangoes, peeled and diced
- Crushed Pineapple
- Lime Juice
- 3 cups granulated sugar
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How to Make Mango Pineapple Preserves
- Wash and peel 2 lbs ripe mangoes and 1 lb ripe pineapple. Dice the fruit into ½-inch pieces.
- Combine the diced mango and pineapple in a large, heavy-bottomed saucepan. Add 3 cups granulated sugar and ¼ cup lemon juice.
- Bring the mixture to a gentle boil over medium heat, stirring frequently to dissolve the sugar. Reduce heat to a simmer.
- Continue to simmer, stirring occasionally, for approximately 20-25 minutes, or until the preserves have thickened to a jam-like consistency. A wrinkle test (drop a small amount onto a chilled plate – if it wrinkles when you push it, it’s ready).
- Remove from heat and skim off any foam that forms on the surface.
- Carefully ladle the hot preserves into sterilized jars, leaving ½-inch headspace at the top. Wipe jar rims clean.
- Seal jars with lids and rings. Process in a boiling water bath for 10 minutes (adjust processing time according to your altitude – consult a reputable canning guide for specifics).
- Remove jars from the water bath and let them cool completely. You should hear a ‘pop’ sound as the jars seal. Check seals by pressing down on the center of each lid; if it doesn’t flex, it’s sealed.
- Once cool, store your preserves in a cool, dark place for up to 1 year.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
424g
Fat
0g
Carbs
36g
