Friday, November 6, 2015

Strawberry - Mango Jam (Toast Topper #64)

With a distinct nip in the air, I am clamouring more than ever for the tastes of warmer climates. Nothing around here is growing anymore, save for a few over-wintering root crops, kale and a handful of apple trees, but I can still rely on the goodies I preserved all Spring and Summer long to brighten up my morning toast or my late night warm applesauce and granola (yum!).

This jam is one such treat - made thanks to in-season strawberries frozen at their peak and the new crop of tropical mangoes and limes coming into the markets. Rather than a straight "mango" or "strawberry" jam, I tossed in a full-on combination of exotic, yet familiar flavours like coconut extract and lime. To keep the flavours pure and true to their original ingredients, I opted for a lower-sugar style of preserving which I think really did the jam justice. It's a versatile spread that will work not just for toast but also stirring into rice pudding (or kheer!), spreading between cake layers or dotting into thumbprint cookies.

So... guess what I did today after Pilates (and the clinic)?
The gorgeous pink jam is in front!
Shared with Gluten Free Fridays and Waste Not Want Not Wednesday

Strawberry - Mango Jam
Makes ~1 1/2 pints, 48 (1 tbsp) servings
1 ½ cups mango puree
1 ½ cups strawberry puree
⅓ cup water
1 tbsp lime juice

2 tsp lime zest
1 tbsp + 2 tsp no sugar needed pectin
½ cup sugar
½ tsp coconut extract

  1. Combine the puree, water, lime juice, lime zest and pectin in a saucepan, stirring to thoroughly combine.
  2. Bring mixture to a full rolling boil that cannot be stirred down, stirring constantly.
  3. Add the sugar and return mixture to a full rolling boil.
  4. Boil hard 1 minute, stirring constantly. Remove from heat and stir in the extract.
  5. Can 10 minutes in a water bath or store in the fridge up to 2 weeks.

Amount Per Serving
Calories: 12.9
Total Fat: 0.0 g
Cholesterol: 0.0 mg
Sodium: 0.1 mg
Total Carbs: 3.3 g
Dietary Fiber: 0.2 g
Protein: 0.0 g

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