Every year I like to make 6-8 homemade batches of fruit jam for my family to enjoy. Homemade tastes a lot different than their store-bought counterparts and I mean that in a GOOD WAY! They taste fresher and just have a better flavor to them. This Mango Jam is one of my personal favorites. I like to enjoy it spread on toasted bagels, toasted bread, in breakfast wraps, on scrambled eggs, in a peanut butter & jelly sandwich, a chicken or fish marinade, etc. It’s versatile and delicious!

This recipe will make approximately five 8 oz. jars. You will need a water bath canner, glass mason jars, and your basic home canning accessories to make it. I recommed getting all of your supplies together and do your food prep work before beginning the recipe. Follow it exactly, so that it sets-up properly.

Mango Jam Recipe

4 cups mangos, finely chopped
1/4 cup fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
3 1/2 cups granulated sugar
2 cups light brown sugar
2 pouches liquid pectin – 3 ounces each

In a large pot, combine together the finely chopped mangos, lemon juice, ground cinnamon and ground cardamom. Bring mixture to a rolling boil, stirring constantly to keep it from sticking and splatting.

Once it is boiling pour in the granulated sugar, stirring constantly and then the light brown sugar and bring the entire mixture back to a rolling boil. Continue stirring constantly to prevent sticking. Once boiling add in the 2 pouches of liquid pectin, stirring to thoroughly get it through all of the mixture. Return to a boil and boil for 1 minute. Remove from heat. If neccessary, skim off any foam.

Ladle the jam into your prepared glass mason jars leaving a 1/4″ headspace. Wipe the rims clean, add the seal and the ring until its fingertip tight. Place jar on the rack hovering above your water bath canner which should contain simmering hot water. Continue this process until all of the jars are filled. Lower rack into the canner, cover.

Process jars in a water bath canner for 10 minutes. Turn off heat, remove lid and raise the rack up to the rim of the canner. Let it sit there for 5 minutes.

Place a cotton towel on your kitchen counter. Transfer hot jars to the towel to finish the cooling process. It will take a few hours for all jars to cool to room temperature. Check seals to make sure all of the jars sealed properly. Label and store. Any that didn’t seal will need to be refrigerated and eaten within a few days. When properly processed, your sealed jars should keep for up to 1 year in your pantry.

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Cucumbers grow really well in central Pennsylvania and every year I end up with an abundance of them. Throughout the summer months I’ll make a batch of bread & butter pickles, sweet pickles and kosher-style pickles. I keep 4 jars of each different type and the rest I like to give as Christmas gifts during the holiday season to family, friends, and neighbors.

To make Kosher-Style Pickles you’ll need a waterbath canner (water bath canner), pint size mason jars, rings, seals, funnel, ladel, jar lifter, seal grabber, and other canning accessories. The pickling juice can stain, so I always recommend that you wear old clothing and use old kitchen linens when canning. Keep a roll of cleaning wipes and paper towels nearby to clean-up as you go.

I like to use the Kosher-Style Pickles Recipe printed in my Ball Blue Book on Canning. This recipe will yield approximately 7 pint-size jars.

Looking for more home canning recipes? You’ll find over 100+ easy canning recipes on the Two Classy Chics blog. Jams, jellies, marmalades, soups, stews, fruits, vegetables, pickles, and more!

Home Canning Kosher-Style Pickles Recipe

8 pounds of cucumbers
3/4 cup granulated sugar
1/2 cup Ball Salt for Pickling & Preserving
1 quart white vinegar, 5% acidity
1 quart water
3 Tbsp. Ball Mixed Pickling Spice
3 1/2 tsp. mustard seeds
7 dry heads of dill
7 bay leaves
7 cloves garlic
7 hot red peppers
Ball Pickle Crisp (optional)

Wash cucumbers and hot red peppers under cold running water, drain. Remove stem and 1/16 inch from blossom end of cucumbers. Cut cucumbers in half lengthwise. Tie mixed pickling spice in a spice bag. Peel the garlic.

Combine granulated sugar, Ball Salt for Pickling & Preserving, white vinegar, and water in a large pot. Add spice bag. Bring mixture to a boil, stirring until sugar dissolves. Reduce heat to a simmer, simmer for 15 minutes. Remove spice bag.

Pack cucumbers into a hot jar leaving 1/2″ headspace. Put 1/2 teaspoon mustard seed, one head of dill, 1 bay leaf, 1 clove garlic, and 1 hot red pepper in a pint jar. Add 1/8 tsp. Ball Pickle Crisp to each jar. Ladle hot pickling liquid over cucumbers leaving 1/2″ headspace. Remove air bubbles. Clean jar rim. Center lid on jar, adjust ring until its fingertip tight. Place jar on rack elevated over simmering water in waterbath canner. Continue this routine until all jars are filled.

Lower rack into simmering water. Water needs to cover the jars by at least 1″ in depth. Adjust heat to medium-high, cover. Bring water to a full rolling boil and process pint-size jars for 15 minutes. Turn off heat and remove cover. Let jars cool for 5 minutes. Carefully use a jar lifter to remove jars from canner. I like to place them on a cotton towel on my kitchen counter to cool. They will be HOT for a long time, so be careful when handling them. Let cool for 8-10 hours. Label and store in a cool, dry place.

Notes: When working with hot peppers you should wear gloves to protect your skin. Don’t touch your face or let any pepper juice splash into your eyes. Handle them carefully. After the jars have cooled check to make sure each one sealed properly. If any jars didn’t seal, you need to refrigerate them or re-process them in a hot, clean jar with a new seal.  Pickling juice stains…clean up spills as you go! If properly processed they should keep for up to 1 full year.

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