• 6servings
  • 15minutes

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Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 pound bag frozen blueberries

  2. 2 ripe mango es, peeled and diced fine

  3. 2 cups sugar

  4. 1 Tbsp pectin powder

Instructions Jump to Ingredients ↑

  1. Combine sugar, blueberries, and mangoes in a heavy saucepan over medium heat. Let simmer until the mangoes are of a spreadable consistency, about 15 minutes. If you’re mangoes were like mine and fairly green you may need to run the jam thru a food mill before proceeding just to get the big chunks out. Add the pectin to about 1/4 cup hot water and dissolve. Pour pectin into jam and stir until well distributed, about 2 minutes. Remove from heat and ladle into hot, clean jars. Let sit on the counter for about an hour to cool and firm up and then refrigerate. It should keep for about a month in the fridge, longer if you freeze it.


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