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.
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
Chop the mango finely
Skin, pit and finely chop 3 cups of mangos (2 large).
Crush 2 cups of blackberries in a deep pot. We love to use Marie’s great-grandmother’s jam pot. If you want one similar to it we’ve linked it right here.
Mix the berries and mangos
Now add 1 teaspoon of cinnamon
pour in lemon juice
Pour in 2 tablespoons of lemon juice.
If you want to reduce foaming add 1/2 teaspoon of butter.
bring to a boil
Bring to a full rolling boil on medium-high heat. Stir constantly.
Add 6 cups of sugar .
bring back to a boil
Bring back to a full boil for 1 minute.
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.
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.