Mango Coconut Daiquiri Jam

    Processing: Boiling Water Canner 10 minutes
Storage: 12 months+
Yield: 8 cups per batch
An adults-only summer mango jam great for serving with crackers, pancakes and in cakes. 
4 cups diced mangoes
3 tablespoons shredded coconut
1/2 cup water
2 tablespoons lime juice
3 tablespoons powdered pectin
7 1/2 cups sugar
2 tablespoons coconut rum
1 tablespoon orange liqueur
Prepare mangoes.
Wash, peel and dice mango flesh. Measure diced mango into a large, heavy-based pot with the coconut, water and lime juice. Simmer fruit, uncovered, until soft. Mash for a chunky jam, puree for a smooth jam.   

Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Make jam.
Whisk pectin into mango puree. Bring to a boil (as high as possible) then add the sugar all at once. Bring to a rolling boil (cannot stir down, mixture will foam) and boil hard for 1 minute. Turn off the heat, skim foam and stir through liqueurs.

Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot mango jam into hot jars.
Ladle your hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, then wipe rims with damp paper towel and seal. 
Process jars in a boiling water canner for 10 minutes.
Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.

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