Mango Lime Jam

[Photograph: Lucy Baker]

This mango lime jam is a perfect way to welcome the spring season. It reminds me of all the sunny days ahead. Try it with croissants, blueberry scones, or banana bread.

About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets. She is currently at work on a second book about homemade food gifts. She lives in Brooklyn with her husband and dachshund.

Mango Lime Jam

The recipe box is closed. Read about why and how to export your data »

About This Recipe

Yield:Makes 5 cups, or 5 half-pint jars
Active time:1 hour
Total time:1 hour, 30 minutes
This recipe appears in: Preserved: Mango Lime Jam

Ingredients

  • 1 1/2 cups sugar
  • 3 teaspoons Pomona's Universal Pectin
  • 4 cups pureed or finely chopped mango
  • 1/2 cup freshly squeezed lime juice
  • 1 tablespoon freshly grated lime zest
  • 4 teaspoons calcium water (included in the Pomona's packet)
  • 1/2 cup honey
  • 1/4 teaspoon unsalted butter

Procedures

  1. 1

    Whisk the sugar and pectin a medium bowl and set aside.

  2. 2

    Combine the mango, lime juice, lime zest, and calcium water in a large heavy-bottomed pot and bring to a boil. Add the honey and butter and return to a simmer. Add the sugar pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.

  3. 3

    Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

Comments can take up to a minute to appear - please be patient!

Previewing your comment: