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Canning Blackberry Mango Jam with Pectin

Updated: Oct 25, 2023

Mangos and blackberries combine to make a fabulously flavorful jam. Adding cinnamon really blends these two flavors nicely. This home-canned blackberry mango jam is great on bread, pancakes, waffles, or ice cream (plus any number of other items your family loves). I love finding different ways to use our crops and always want to have little jars of deliciousness in my pantry. With that in mind, Marie and Emmaline have provided a recipe and canning blackberry mango jam with pectin tutorial so you can add this deliciousness to your pantry.

Gathering the ingredients as we prepare for canning blackberry mango jam.



Start by preparing your boiling waterbath canner with enough water to cover 7 half-pint jars with 1-2 inches of water. Place the canner on the stove on medium heat.

Next, preheat your jars in the oven at 250 degrees Fahrenheit.

Then, submerge your lids in a small pan of water, bring it to a boil, and leave it at a simmer.

Now that your equipment is ready, it is time to start making our jam.

Making the Blackberry Mango Jam

Peel and finely dice your mangos.

Chop the mango finely

Skin, pit and finely chop 3 cups of mangos (2 large).

Begin by crushing  your blackberries.

crush blackberries

Mix our blackberries and mangos together.

add mangos

Mix the berries and mangos

Add pectin to your fruit mixture and blend well.

add pectin

Once the berries and Mangos are mixed well, add 6 tablespoons of pectin. (We like to purchase pectin in bulk).

Add the cinnamon to your fruit mixture.

add cinnamon

Now add 1 teaspoon of cinnamon

Add the lemon juice to  your fruit mixture.

pour in lemon juice

Pour in 2 tablespoons of lemon juice.

Optional: Add a 1/2 tsp of butter to your jam to keep the foam down.

add butter

If you want to reduce foaming add 1/2 teaspoon of butter.

Bring the berry mixture to a boil.

bring to a boil

Bring to a full rolling boil on medium-high heat. Stir constantly.

Adding sugar to our other blackberry mango jam ingredients.

add sugar

Add 6 cups of sugar .

Bringing the blackberry mango jam ingredients to a boil.

bring back to a boil

Bring back to a full boil for 1 minute.

Filling the jars with blackberry mango jam.

fill jars

Pour or ladle the jam into clean, hot, half-pint-sized jars leaving 1/4-1/2 inch headspace. Place the lids and rings on and process for 15 minutes in a boiling waterbath at sea level or adjust for your elevation.

A beautiful jar of jam made using the canning blackberry mango jam tutorial provided by Wisdom Preserved.

Canned Mango Blackberry Jam

Remove the jars from the water bath. Allow them to sit on the counter for 24 hours then check if they sealed properly. The center will be indented down if they are. If not, place any unsealed jars in the refrigerator and use them right away.

Place the sealed jars in a cool, dry area and use them within the next 3 years. After that, the nutritional value begins to decrease.

If you have any questions about how to use a boiling water canner take a look at our canning basics videos.

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