Mango Chia Jam
The sweet, heavenly flavor of mango jam from the tropics is a rare treat. But with this Mango Chia Jam recipe, it’s a taste you can experience again and again in your very own kitchen! Frozen GOYA® Mango Fruit Pulp, which is just fresh mangoes, puréed and then frozen at the peak of ripeness, gives the jam its rich, fruity flavor that’s sweetened with both honey and granulated sugar. Fresh mango pieces give the jam a preserve-like texture while chia helps the mango mixture set into a perfectly spreadable jam that tastes amazing with toast, spooned over ice cream or layered onto crackers with cheese.
Total Time
25m
Prep Time:5m
Yields:2 cups of jam
Ingredients
½ cup
granulated sugar
¼ cup
¼ cup
water
1 pkg.
(14 oz.)
1 tbsp.
mango, chopped
1 tbsp.
1 tbsp.
Directions
Step 1
In large saucepan over low heat, add sugar, honey and water. Stir mixture and bring to boil; increase heat to medium high. Continue boiling until fine, soft threads form (270°F on candy thermometer). Stir in mango pulp, chopped mango, chia and lemon juice; boil until mixture thickens and mango pieces fall apart, about 5 minutes.
Step 2
Pour into glass jar; cool and serve. Store in refrigerator up to 10 days.
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Mango Chia Jam
Prep Time 5m
Total time 25m
Yields: 2 cups of jam
The sweet, heavenly flavor of mango jam from the tropics is a rare treat. But with this Mango Chia Jam recipe, it’s a taste you can experience again and again in your very own kitchen! Frozen GOYA® Mango Fruit Pulp, which is just fresh mangoes, puréed and then frozen at the peak of ripeness, gives the jam its rich, fruity flavor that’s sweetened with both honey and granulated sugar. Fresh mango pieces give the jam a preserve-like texture while chia helps the mango mixture set into a perfectly spreadable jam that tastes amazing with toast, spooned over ice cream or layered onto crackers with cheese.
Ingredients
½ cup
granulated sugar
¼ cup
¼ cup
water
1 pkg. (14 oz.)
1 tbsp.
mango, chopped
1 tbsp.
1 tbsp.
Directions
Step 1
In large saucepan over low heat, add sugar, honey and water. Stir mixture and bring to boil; increase heat to medium high. Continue boiling until fine, soft threads form (270°F on candy thermometer). Stir in mango pulp, chopped mango, chia and lemon juice; boil until mixture thickens and mango pieces fall apart, about 5 minutes.
Step 2
Pour into glass jar; cool and serve. Store in refrigerator up to 10 days.