Reviewed: Aug. 9, 2009

I had never made jam before, and this turned out beautifully. I was greatly aided by an electric mixer in mashing the mango. Also, it helps if you cook the jam in a tall pot, as it bubbles and spatters as it boils, and can make quite a mess. I doubled the recipe and reduced the sugar without a problem, and now I have something I can do with all those mangoes we get in the backyard every summer.

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Reviewer:

Klaatu

Cooking Level: Intermediate

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Reviewed: Dec. 20, 2008

OH MY GOODNESS! I am VERY happy with this recipe. I tweeked it a little because I only had one mango so I divided it by half and only used 1/2 cup of Sugar in the Raw (the only sugar I have). This is the first Jam I have every made and I cannot wait to put it on toast or a PB&J!

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Reviewer:

Chris

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Reviewed: Nov. 13, 2008

This was excessively sweet, although it could have been because I used really ripe mangoes. It also took a lot more than five minutes for the jam to thicken. Besides the sweetness, the taste was great. I added some lime juice to make it a little fruitier, and it's really subtle but brings out the brightness of the mango flavor. I'd make it again, but I'd probably cut the sugar by half a cup and use less water.

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