Mango Lime Jam Recipe

By
The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. In addition to her columns on Serious Eats, she has written for The Journal News, Westchester Magazine, and her blog, Turnip the Oven." data-inline-tooltip="true"> Lucy Baker
Lucy Baker
Lucy Baker is a food writer, publisher, and author of two cookbooks:The Boozy Baker: 75 Recipes for Spirited SweetsandEdible DIY: Simple, Giftable Recipes to Savor and Share. In addition to her columns on Serious Eats, she has written forThe Journal News,Westchester Magazine, and her blog, Turnip the Oven.
Learn about Serious Eats' Editorial Process
Updated Apr. 10, 2019
20120318-197530-preserved-mango-lime-jam-primary.jpg
Lucy Baker

虽然没有doubt that I am the gourmand in our relationship, my husband has introduced me to a few foods that I have come to love, like full sour pickles, chocolate egg creams, chicken liver mousse, and mangoes. Of course I'd had mangoes before, but usually in sorbet or as part of a fruit salad. It wasn't until I met my husband that I experienced the pleasure of eating a fleshy, ripe mango cut straight from the core, juice dribbling down my chin. This recipe condenses all those delicious mango flavors into a bright, not-too-sweet jam.

Every March I get a major case of spring fever. I can't wait for the sun, the warm breeze, and the lazy afternoons at the beach that seem to be just around the corner. One way to satisfy my craving for the tropics? Mangoes, which are now in peak season. Juicy and almost buttery in texture, mangoes have a sweet, tropical flavor with notes of fragrant honey.

For this recipe, I paired mangoes with zippy lime juice and a bit of clover honey. The fruit is simmered for only a short time, which helps to preserve the bright, fresh flavors. This is a perfect jam to welcome the spring season. It reminds me of all the sunny days ahead. Try it with croissants, blueberry scones, or banana bread.

Recipe Facts

Active:60 mins
Total:90 mins
Makes:5 half-pint jars

Rate & Comment

华体会应用下载

  • 1又1/2杯糖
  • 3 teaspoons Pomona's Universal Pectin
  • 4 cups pureed or finely chopped mango
  • 1/2 cup freshly squeezed lime juice
  • 1 tablespoon freshly grated lime zest
  • 4 teaspoons calcium water (included in the Pomona's packet)
  • 1/2 cup honey
  • 1/4 teaspoon unsalted butter

Directions

  1. Whisk the sugar and pectin a medium bowl and set aside.

  2. Combine the mango, lime juice, lime zest, and calcium water in a large heavy-bottomed pot and bring to a boil. Add the honey and butter and return to a simmer. Add the sugar pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute.

  3. Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.

More Serious Eats Recipes