Canning Blackberry Mango Jam with Pectin

Marie Overton
Aug 28, 2021
2 min read

Updated: Jul 14

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.

Preparation

Start by preparing your boiling water bath 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.

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

Making the Blackberry Mango Jam

Hands slice a peeled mango on a cutting board in a kitchen, with bright yellow fruit and diced pieces nearby.

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

Crush 2 cups of blackberries in a large pot.

Mix the berries and mangos and crush or use the immersion blender.

Hands blend chopped mango and blackberries in a pot with an immersion blender on a speckled kitchen countertop.

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

Now add 1 teaspoon of cinnamon

Pour in 2 tablespoons of lemon juice.

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

Overhead view of a pot of dark fruit filling topped with sugar and cinnamon on a granite counter, with chopsticks nearby.

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

Pot of bubbling red berry jam on a stovetop, stirred with a wooden spoon, with a white lid at the side.

Add 6 cups of sugar .

Bring back to a full boil for 1 minute.

Top-down view of dark berry jam with strawberry pieces being ladled into glass jars on a speckled countertop.

Using a jar funnel, pour or ladle the jam into clean, hot, half-pint-sized jars leaving 1/4 inch headspace. Place the lids and rings on until fingertip tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)

Process for 10 minutes in a boiling water bath canner at sea level or adjust for your elevation.

Chalkboard sign reading WATER BATH with altitude times for 1,000-10,000 ft, beside jars of preserves and a rustic counter.

After processing, allow to cool in the water bath with the heat off and the lid removed for 5 minutes.

Remove the jars from the water bath. Allow them to sit on a heat resistant surface 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.