I love homemade jam on my Ezekiel Bread for breakfast, but I also love to bake, grill and roast with jam or just dump it all over a hunk of cream cheese and eat it with crackers. YUM. All our jams are low-sugar (not sugar substitute) and they have lovely, intense flavors that pair well with meat, fish, cakes, muffins, etc. I’m even experimenting with using them in popsicles!
This Mango Cardamom Jam is really, really special. It is simultaneously sweet, tart and savory, if you can believe it. I used the basic “build your own jam” guidelines from THIS website from Pomona’s Universal Pectin and added fragrant ground cardamom to the mango jam (kind of like our Mango Lassi Ice Pops). It is delicious and would be great spooned over vanilla ice cream. Highlighting it’s savory characteristics, we are planning to use it on a grilled pork tenderloin this next week. Or, maybe I’ll just buy some goat cheese…or glaze some vegetables…or…
Mango Cardamom Jam (makes about 6 half pint jars)
- 8 cups peeled, pitted and cubed fresh (or frozen) organic mango
- 1/2 cup lemon juice**
- 1 1/2 cups organic sugar
- 6 teaspoons Pomona’s Universal Pectin
- 8 teaspoons calcium water (comes with the pectin)
- 1 teaspoon ground cardamom
- Fill a canning pot with water, insert the rack and add 6 half pint canning jars. Heat over high to boiling, then turn off heat and let sit until you are ready.
- In a bowl, combine the sugar and pectin. Set aside.
- Make the calcium water, if you aren’t using some that is already prepared. Set aside.
- Put peeled, pitted and chopped mango into a non-reactive stock pot along with a splash or two of water. Heat over medium, stirring often to prevent sticking.
- When mango has cooked about 3-4 minutes, use a potato masher to mash the mango (I also use a stick blender to really get all the larger pieces mashed).
- Add the calcium water, lemon juice and cardamom to the pot. Stir well.
- Add the sugar/pectin mixture slowly to the pot. Stir well until sugar is dissolved. Bring mixture to a low boil.
- Stir pot and pull pot off the heat. Let mixture sit for 5 minutes.
- Remove jars from the canning pot (carefully!) and set them on a clean tea towel. Put the jar lids into a bowl and pour some of the hot water over them to cover.
- Carefully ladle jam into the hot jars, leaving 1/4″ of headspace. Add lids and bands, just tighten bands to finger tightness.
- Return the filled jars to the canning pot, cover pot, and heat over high to boiling. Boil for 10 minutes. Turn off heat, remove cover, and let sit for 5 minutes.
- Remove jars from the hot water bath and let sit undisturbed for 24 hours. Check seals and store in a cool, dry place for up to 1 year.
**You can use fresh lemon juice, but because bottled juice is more consistent in its acid content, the bottled stuff may be more reliable.