Mango Jam (no sugar added)
I love jams and jellies but I don't like all the sugar in them. This is a recipe I made up and have been using for a few years. Very easy to make and great for Diabetics or those watching their calorie intake. This recipe makes 5 half pint jars of jam. *make sure you use the Low or No-Sugar-Needed Pectin in this recipe*
- Preparing Time: 1 hour
- Total Time: 1 hour and 15 minutes
- Served Person: 48
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 32 ounces frozen mango chunks partially thawed
- 2 cups apple juice or water
- 3 tablespoons low or no-sugar-needed pectin
- 2 cups splenda sweetner
- 5 1/2 pint jelly jars
- Carbohydrate 3.21294595133333 g
- Cholesterol 0 mg
- Fat 0.05102914158 g
- Fiber 0.340194268187929 g
- Protein 0.09638837854 g
- Saturated Fat 0.012473790164 g
- Serving Size 1 1 Serving (19g)
- Sodium 0.377993641333333 mg
- Sugar 2.8727516831454 g
- Trans Fat 0.00982783467466667 g
- Calories 12 calories
Place 1/2 the mango and 1/2 the juice in a blender and blend until smooth. Pour into a large saucepan. Blend the rest of the mango and juice the same way. Stir in the Low or No-Sugar-Needed Pectin into the mango-juice mixture. Place the saucepan over high heat stirring constantly until the jam comes to a boil that can not be stirred down. Remove from heat and stir the sweetener into the jam mixing well. Return to heat and bring to boil once again stirring constantly for one minute. Remove from heat and pour into clean 1/2 pint jelly jars. Put on canning lids and rings. Process in a boiling water bath for 10 minutes. Remove from canner and cool. Makes 5 1/2 pint jars of jam.
