While there is no doubt that I am the gourmand in our relationship, my husband has introduced me to a few foods that I have come to love, like full sour pickles, chocolate egg creams, chicken liver mousse, and mangoes. Of course I'd had mangoes before, but usually in sorbet or as part of a fruit salad. It wasn't until I met my husband that I experienced the pleasure of eating a fleshy, ripe mango cut straight from the core, juice dribbling down my chin. This recipe condenses all those delicious mango flavors into a bright, not-too-sweet jam.
Every March I get a major case of spring fever. I can't wait for the sun, the warm breeze, and the lazy afternoons at the beach that seem to be just around the corner. One way to satisfy my craving for the tropics? Mangoes, which are now in peak season. Juicy and almost buttery in texture, mangoes have a sweet, tropical flavor with notes of fragrant honey.
For this recipe, I paired mangoes with zippy lime juice and a bit of clover honey. The fruit is simmered for only a short time, which helps to preserve the bright, fresh flavors. This is a perfect jam to welcome the spring season. It reminds me of all the sunny days ahead. Try it with croissants, blueberry scones, or banana bread.
- Yield:Makes 5 cups, or 5 half-pint jars
- Active time: 1 hour
- Total time:1 hour, 30 minutes
- 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
Whisk the sugar and pectin a medium bowl and set aside.
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.
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.