Mango Syrup

Update: If canning is your “thing” be sure to visit my new growing, canning, and preserving site at Seed to Pantry. I’ll be adding new canning tips and techniques on a regular basis!

Summer finally decided to arrive (better late than never!) and I find myself in full-blown Home Economist and Master Food Preserver mode, ready to can all my favorite fruits. The stores are full of beautiful, ripe mangoes right now. I love mangoes, but there are very few canning recipes out there except for chutney and salsa. The thought of summery mango syrup on my pancakes all winter appeals to me though, so I developed this recipe. Mangoes are pretty high in both pectin and acid, making this syrup super simple to make too. Here’s how I made this batch.

1. Peel and cut up several ripe mangoes (I used 4 good-sized fruits).

2. In a large Dutch oven, cook the mangoes in a little water until they are soft, then puree in the blender.

3. Measure the puree (I had 3 1/2 cups of puree) and then put it back in the Dutch oven. Add an equal amount of sugar and about 3 Tbsp (or one Tbsp per cup of puree) of lemon or lime juice. Most canning recipes call for lemon juice, but the tangy lime juice adds a brightness that really enhances the mango flavor.

4. Stir the sugar/mango mixture until the sugar melts, but first……TIP (this will save you much frustration and mess) take a stick of butter and just rub it along the inside lip of the Dutch oven. The butter fat will keep the syrup from boiling over.

5. Bring the mixture to a boil, and stir often until it reaches the gelling point. This will happen very quickly, it took me less than 10 minutes. This is because mangoes are naturally full of fiber and adding heat causes those fibers to set (gel) rather quickly.

6. Remove the mixture from heat, stir and skim off the foam if there is any. Pour into 1/2 or 1 pint jars (I used 3/4 pint jars here, but they aren’t always easy to find). Leave about 1/2 inch of headroom.

6. Wipe the jar rims with a moistened paper towel and put on the two-piece lids.

7. Bring water to a boil in a water bath canner, add the syrup jars (using the little basket that keeps the jars off the bottom of the canner), make sure that they are covered with 1-2 inches of water and bring back to a boil. Reduce heat somewhat (you still want it to be boiling though) and process for 15 minutes.

8. Remove the jars and set on a towel on the counter top to cool. There, you have made delicious syrup perfect for pancakes or biscuits all winter long. If you find that the syrup isn’t as runny as you like (which may happen since it gels so quickly), gently heat the syrup with a little bit of water before serving. It will still be delightful. Or use over-set syrup as jam or a cake filling.

Some additional tips: The canning jars and lids MUST be clean before using. You don’t have to boil them in hot water though like Grandma did. I usually run them through the dishwasher, and then use them directly from the dishwasher while they are still warm.  DO NOT use a canning steamer instead of a water bath canner. Canning steamers (unless they are pressure steamers) are not approved as safe. But don’t despair, if you have a canning steamer  just flip it over and use it as a soup pot. It is also a great way to steam homemade tamales. But don’t use it for canning. Purchase a real water bath canner. You can also use this same basic recipe to make raspberry, strawberry, blueberry, cherry or grape syrup. Don’t reduce the amount of sugar as the recipe won’t work. Look for an approved reduced sugar jam recipe (ask your local extension agent) and cook until it is just short of  setting. Syrup is basically runny jam!

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

Comments (1)

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  1. I made this today! It is so delicious, I’m making a big ol’ stack of pancakes to be smothered in the morning. Can’t wait! Thanks for the recipe!

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