- Can be scaled easily
- 8 cups mangoes, overripe and mushy-pit mangoes welcome.
- Juice of one large lemon
- 6-8 tbsp chia seeds
Blend mangoes in a food processor until thoroughly pureed
Add mangoes and lemon juice to a large saucepan and bring to a boil, stirring frequently.
Let cook for 20 minutes, stirring frequently.
Add chia seeds, stir to combine.
Boil 2 more minutes.
Pour hot mixture to prepared canning jar, seal immediately.
Leave upside down on the counter overnight; in morning check to make sure you have a good seal; store at room temperature.
Fiber-y mango varieties tend to work better as it gives the jam more body, but any will work - might need to add more chia seeds to thicken.