Strawberry Mango Jam

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Strawberries and mangos make great companions. Their flavors complement each other well, so it makes sense that a strawberry mango jam would be delicious. Both strawberries and mangos are plentiful during the summer. So each year I make a few batches of this great jam recipe to enjoy.

How to Make Strawberry Mango Jam

This jam is really easy to make, with just a few simple ingredients, you will get the perfect jam the whole family will enjoy. If you want a little spice, you can also add jalapenos! 

Ingredients You’ll Need

1. 3 Cups of ripe and delicious strawberries
2. 3 Cups of ripe and sweet mango
3. 1 Package of Powdered pectin
4. 7 Cups of Sugar
5. 4 Tbsp. Lemon Juice
6. 1/2 pat of Butter (Optional)

Tips for Making the Perfect Jam

• It’s so important to make sure that you use the ripest and sweetest fruit possible when canning. Although the high sugar amount will make any fruit taste good, the natural flavor of ripe strawberries and mangos is unbeatable.
• When using pectin, be sure to add the correct amount of sugar or your pectin will not gel. You will also need to make sure that your fruit reaches a hard boil for a few minutes in order to set correctly. If the heat doesn’t get high enough, your pectin will also fail.

Cooking Your Jam

Step One

When making this jam, your mangos and strawberries need to be smashed. You can do this by hand with a fork or a potato masher. Another option is to use a food processor, which will make the process so much easier. 

Step Two

Add the 3 cups of strawberries, 3 cups of mangos, 1 package of pectin and 4 tbsps of lemon to a large pot. Be sure the pot you are cooking in is large and the ingredients only fill to about half of the pot. Once you start the boiling process, jams start to bubble and if the pot isn’t big enough it can overflow. 

Whisk everything until blended and then bring your pot to a rolling boil. At this point you can add half a pat of butter, which equates to half a tablespoon. This will help prevent foam from forming at the top of the cooking jam.

Step Three

Add in the 7 cups of sugar and stir until the entire amount dissolves. You want to then get the jam to a hard boil, keep it at a high, hard boil for a minute or two. Turn off the heat and allow it to cool a bit.

Remove any foam that is on the top. 

Water-Bath Canning the Jam

If you are choosing to water-bath can the jam, sterilize your jars in a large canning pot while the jam is boiling. Once the jars have been sterilized, pour the hot jam into the jars and process in your canning pot for 15 minutes. Be sure to adjust for altitude. 

If you don’t have one already, you will need a canning pot with accessories. For more information on canning, check out my Canning 101 post with strawberry jam. 

Altitude Adjustments for Canning

Depending on where you live, you make need to adjust for altitude. Add the amount of time below to ensure that you process the jam for the time required.

1,001-3,000 feet – increase by 5 minutes
3,001-6,000 feet – increase by 10 minutes
6,001-8,000 feet – increase by 15 minutes
8,001-10,000 feet – increase by 20 minutes

Enjoying the Strawberry Mango Jam

This jam is a wonderful addition to toast, English muffins, or freshly baked bread. Its tropical flavors with classic strawberry are a wonderful twist on your average strawberry jam. These are also great for gifting and can last about 18 months on the shelf. 

Want More Canning Recipes?

• Canning 101: Water-Bath Canning with Strawberry Jam
• Canning Peaches in Syrup
• Lilac Jelly Recipe
• Spiced Plum Jam Recipe

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Strawberry Mango Jam

A delicious summer jam recipe made with fresh mango and strawberries. With water-bath canning instructions, you can preserve your fresh fruit to enjoy all year long.

Course basics

Cuisine American

Keyword canning recipes, mango recipes, strawberry jam, summer recipes

Prep Time 30 minutes

Cook Time 40 minutes

Total Time 1 hour 10 minutes

Servings 6 half-pints

Ingredients

• 3 cups mashed fresh strawberries
• 3 cups mashed fresh mango
• 1 pkg powdered pectin not the low sugar variety
• 4 tbsp lemon juice
• 7 cups sugar
• ½ pat butter optional

Instructions

Before You Begin

1. If you are planning to water-bath can the jam, prepare your mason jars now but submerging in hot water to sterilize while you make the jam.

Strawberry Mango Jam

1. Mash the fresh strawberries and mangos using a food processor or a potato masher. The fruit has to be in small chunks for spreadable jam.

2. In a large pot, add the 3 cups of mango and 3 cups of strawberries. Also, combine the pectin and the lemon juice. Place on high heat until the fruit gets to a rolling boil.

3. Add in the pat of butter, this is an optional step. The butter will help prevent the foaming of the jam. Mix until the butter is melting and incorporated.

4. Mix in the 7 cups of sugar and continue to heat on high. The jam needs to get to a hard boil. Stir occasionally to prevent scalding of the jam.

5. Boil the jam on a high hard boil for 1-2 minutes. Turn off the heat and remove excess foam from the jam with a spoon.

6. Once the jam has cooled a bit, begin to fill prepared jars. If canning, process for 15 minutes, adjusting for altitude.

7. If refrigerating, allow to cool to room temperature and then refrigerate for up to 2 weeks.

Recipe Notes

Altitude Adjustment Chart:

1,001-3,000 feet – increase by 5 minutes
3,001-6,000 feet – increase by 10 minutes
6,001-8,000 feet – increase by 15 minutes
8,001-10,000 feet – increase by 20 minutes