Until the bright sunshine sees fit to come out and play again,at least I still have a few jars of Summer goodness tucked away in my pantry that I can enjoy all year! Last Summer was perfect for peaches in my area, so taking advantage of their super-affordable price at the farmer's market I bought a few extra baskets, making jam immediately with some of them and freezing the rest (peeled and sliced) for later. We also had a bumper crop of mangoes in the grocery stores mid-July for some reason, which was inspiration enough for me to cherry-pick the Mango Jam recipe out of the Best of Bridge Home Preserving book and give it my own, Ontario twist. Rather than simply mango pieces with sugar and pectin, I opted for a chunky mash of ripe peaches and mangoes with a flavourful mix of brown sugar, cardamom, cinnamon and white pepper for an exotic spread that radiates warmth and good weather all year round. Thankfully, I managed to can a few jars of this before it was eaten right out of the pot (yes, it is good enough to risk mouth blisters for) because if this past Winter is any indication of the future year to come, the weather's going to need all the help it can get!
Shared with Waste Not Want Not Wednesday, Gluten-Free Wednesdays and Gluten Free Fridays
Makes ~ 2 1/2 cups, 40 (1 tbsp) servings
2 large red mangoes, diced
1 large peach, diced
2 tbsp lemon juice
¼ tsp cinnamon
¼ tsp cardamom
pinch white pepper
1 cup sugar
1 cup brown sugar
1 pouch (3 oz) liquid pectin
- Combine mangoes, peach, juice, spices and salt in a deep pot and bring to a rolling boil. Cook, stirring frequently, for 3 minutes.
- Add sugars and bring back to a rolling boil.
- Cook, stirring frequently, for 3 minutes.
- Stir in the pectin, return to a boil and boil hard, stirring constantly, for 1 minute.
- Can for 15 minutes in a water bath or store in the fridge up to 2 weeks.
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 2.4 mg
Total Carbs: 14.6 g
Dietary Fiber: 0.3 g
Protein: 0.1 g