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.
Read more: Preserved: Mango Lime Jam
- 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.