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.

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