Saturday, July 12, 2014

Mango Jam with Lime & Saffron

Sunshine in a jar.
I bought the big six pack of mangos at Costco the other day.  I used two trying another recipe that failed... but couldn't get going on my leftover four big mangos.
Finally, I figured... why not Mango jam?
There are plenty of good recipes out there, that are quite easy.  
I saw some fun ones with ginger and mango, and lime and mango, and one with ginger and saffron.  Kind of fun, so I came up with my own with lime and saffron.  I know not everyone has saffron around, and frankly I'm not sure I could really taste the saffron in the finished jam, but it was yummy and a beautiful color too.

The picture above was taken on a my sister's boat in the San Juans, she graciously searched through her stuff to find a woven placemat, a cute paper napkin and a paper plate for the "photo shoot".  She also made the really marvelous scones too.

Makes 5 8oz jars

4 cups fresh mango, chopped
3 cups sugar
2 limes, zested and juiced
3-6 threads of saffron (optional)
1 pkg liquid pectin

Cut each mango in thirds, slicing as close to the center pit as possible, leaving two bigger outside pieces with the skin still on.  If you get too close to the pit, go ahead and pick that part off.

 Using a paring knife, score a criss cross pattern through the fruit, but not through the skin.

Push the back side of the cut fruit in, so all the squares of fruit stick out.  Cut them from the skin, but if your fruit is really ripe, you can probably use your hands.

Four big mangos, gave me 4 cups of chopped fruit.  If the chunks are too big, you can use a pair of kitchen scissors to chop the pieces smaller while in the measuring cup. 

Get a big stock pot of water simmering on medium low on a back burner.  Add your canning jars to your water to sterilize for 5 minutes, remove and drain.  They will dry on their own quite quickly while you are making the jam.  Have your individual tops and jar bands in a smaller pan of hot water and keep there until you are ready to jar them up. 

To make the jam,
Bring the chopped mangos, the sugar, lime zest and saffron to a boil and cook for about 5 minutes.  Add the liquid pection and set your timer for 1 minutes. 
Add the jam to the jars, leaving about 1/4 to 1/2 inch at the top.  Add the top and secure with the band.  Add all the jars back to the water, turn up the water so it begins to boil again and let them process for 10 minutes.  Remove and let sit for 24 hours.  

Don't freak out if it looks a little thin at first, it usually takes a full 24 hours for it to set. 

IF for some reason your jam doesn't set up, go ahead and unseal the jars, and empty the mixture into another pot, bring to a boil and add another pouch of liquid pectin.  Re-can and process.

I really like to make jam, here's some others:
Chipotle Nectarine Jam
Drunken Fig Jam
Honey and Lemon Jelly 
Pepper, Peach & Rosemary Jam
Strawberry Jam (No Pectin)
Strawberry Habanero Jam
Tomato Jalapeno Jelly

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