Mango Cardamom Jam

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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
  1. 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.
  2. In a bowl, combine the sugar and pectin. Set aside.
  3. Make the calcium water, if you aren’t using some that is already prepared. Set aside.
  4. 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.
  5. 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).
  6. Add the calcium water, lemon juice and cardamom to the pot. Stir well.
  7. Add the sugar/pectin mixture slowly to the pot. Stir well until sugar is dissolved. Bring mixture to a low boil.
  8. Stir pot and pull pot off the heat. Let mixture sit for 5 minutes.
  9. 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.
  10. Carefully ladle jam into the hot jars, leaving 1/4″ of headspace. Add lids and bands, just tighten bands to finger tightness.
  11. 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.
  12. 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.

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Mango Lassi Ice Pops

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Hello, Bollywood? You need to roll out the red carpet for these Mango Lassi Ice Pops. They are big stars, I tell you.

Have you ever had a mango lassi? Mango lassi is an incredibly refreshing Indian beverage, very similar to an American milk shake or smoothie, but without the heavy dairy fat and sugar. When Ellie was little, the owner of a local Indian restaurant we frequented usually offered her a mango lassi. She could never finish it, so I finished them for her (you know, a mother’s sacrifices are endless). Mango lassis use fresh mango, yogurt and cardamom, resulting in a sweet and spicy combination that is delicious, especially in the heat of summer. Why they aren’t a popular drink in North Carolina–where it gets about as hot as India–is beyond me.

These Mango Lassi Ice Pops are cool, creamy and delicious. They are also gluten-free and sugar free. Spiced with cardamom, they are just a teensy bit spicy in that lovely floral way that cardamom infuses everything. You can leave the cardamom out, but I encourage you to give it a try–it really makes something good, extraordinary.

A word about mango: I use frozen organic mango from Trader Joes, but you could also use fresh mango if you have ripe mangoes available. If you have an Indian grocery nearby, buy your mangoes there–they will have a greater variety of mangoes than the typical American grocery store.

This recipe makes about 1/2 cup more than you need for the ice pops, so the chef gets a treat at the end 🙂

I am listing this recipe under “breakfast as well because if you serve what comes from the blender, it would be a nice lassi smoothie!

Mango Lassi Ice Pops (makes 10, 3 ounce ice pops)
Each ice pop has 51 calories and .9 grams of fat and 2.6 grams of protein

* 4 cups peeled and chopped ripe mango or organic frozen mango
* 6 ounces organic Greek yogurt
* 2 cups organic almond milk or soy milk
* 1/2 teaspoon ground cardamom
* 1/2 teaspoon pure vanilla extract

1. Put all ingredients in a good quality blender (I use my trusty Vitamix). Blend until smooth.
2. Fill your ice pop mold and freeze several hours or overnight.
3. Unmold ice pops and enjoy!

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