Best 3 Strawberry Mango Jelly With Cream Recipes

Strawberry Mango, Pineapple Jalapeno Jam image

Provided by Stormy Stewart

Time 35m

Number Of Ingredients 7

1 lb package fresh strawberries
4 oz dried mango (sliced thin)
2 oz dried pineapple (sliced thin)
6 1/2 c sugar
1 1/2 c apple cider vinegar
1 pkg (dry) sure jel
2-4 jalapeno peppers (seeds removed use gloves)

Steps:

1. Wash and boil your jars and lids for the jar. Get boiling water bath ready for jars and begin your mixing of ingredients
2. Put strawberries, mango, pineapple, jalapeño peppers, and apple cider vinegar in a blender and blend until all are liquid about 1 minute.
3. Place the sugar and sure jel in a large pot and mix together then add processed fruit mix and bring to a boil and boil gently for 10 minutes.
4. Put into jars process the lids and place into a boiling water bath for 15 minutes. Take out and allow to sit until caps seal. If one doesn't simply rewarm and do again. USES: Great for any salad as a dressing, over chicken in a slow cooker, as a dipping sauce for anything Chinese like egg rolls or wontons. Great over cream cheese as an appetizer and served with crackers.

Strawberry-Mango Freezer Jam Recipe image

Provided by á-46587

Number Of Ingredients 5

1 pound strawberries
1 medium mango
1-1/4 cup sugar
3 tablespoons powder fruit pectin
1/2 cup orange juice

Steps:

Put strawberries and mango into food processor. Pulse to finely chop fruit. In a medium saucepan add sugar, pectin, and orange juice, boil for 1 minute. Remove from heat. Add fruit. Stir to combine. Pour into jars leaving 1/2" headspace. Place in freezer. Remove from freezer and defrost 24 hours at room temperature. Refrigerate after opening.

Strawberry Mango Jam (Stevia) image

Provided by CocinaCubana

Categories Mango

Time 1h5m

Yield 1 pint

Number Of Ingredients 5

3 cups sliced strawberries
3/4 cup chopped mango
1 tablespoon fresh lemon juice
3/4-1 teaspoon stevia powder
1/4 cup water

Steps:

Place all ingredients in a saucepan over medium heat and bring to a boil. Reduce heat and simmer about 20 minutes, stirring as needed. If jam is to lumpy at this point, mash with a potato masher.
Continue to simmer another 30 minutes or until jam reaches the desired consistency. Pour into jar, cover and refrigerate. Use within a week.

Nutrition Facts : Calories 222.4, Fat 1.6, SaturatedFat 0.1, Sodium 8.1, Carbohydrate 55.5, Fiber 10.9, Sugar 38.8, Protein 3.6