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Strawberry Mango Jam #FarmersMarketWeek

Simple strawberries and tropical mango complement each other in a flavorful summer jam.
Strawberry Mango Jam

Strawberry Mango Jam

By Sue Lau | Palatable Pastime

All this week I will be sharing recipes along with a group of blogging friends for Farmer’s Market recipes.
Farm Market Prize
Now I am a woman who loves her farm markets and I generally scope out as many as I can each summer. Sometimes they are groupings in parking lots, sometimes a lone roadside stand, sometimes a stand alone orchard, sometimes a full working farm.
Strawberries

And lucky me, here in Ohio we generally have it all, although I tend to kvetch about how I live in a sea of corn. But not in urban areas. But driving out of town, there is heavy farming for corn and soy beans. And if you are lucky, you just might spot an Amish farmer trucking down the road to visit his neighbor.
Sea of Corn
And the markets generally have tons of different kinds of produce, ranging from asparagus and strawberries in the Spring, onward to tomatoes and blueberries, cherries and summer corn, on into apples and pumpkins for fall.

Strawberry Mango JamSo today I am sharing my recipe for strawberry mango jam, which I love the flavor of. Strawberries I can get local, and often I just pick up the mangoes at the market on sale (I have gotten them as cheap as thirty-nine cents each this year!) (yeah, I love a bargain!) but if you live somewhere that grows those, you may be even more fortunate.
Corn
Strawberry Mango JamI’ll add some photos I took at the markets each day this week, posted here and there around the recipe post. I hope you enjoy. And join  me tomorrow when I share my recipe for Summer Pasta Primavera, which is my answer to what to do with all the cherry tomatoes off my plants in the backyard with a few other things thrown in from the farm market.
Pole Beans

Strawberry Mango Jam

  • Servings: 96
  • Difficulty: moderate
  • Print

Strawberry Mango Jam
Makes 3 pints

Ingredients:

  • 1-1/2 pounds fresh ripe mangoes, peeled, pitted and chopped
  • 1-1/2 pounds rip strawberries, hulled and chopped
  • 1/4 cup fresh lemon juice
  • 5 cups granulated sugar
  • 6 tablespoons regular Ball pectin

Method:

  1. Puree fruit to make 4 cups total.
  2. Place fruit puree in saucepan and whisk in the pectin; bring mixture to a boil that cannot be stirred down and boil one minute.
  3. Stir in sugar and return to a full boil; boil one minute, then remove from heat and ladle into hot sterilized jars, leaving 1/4 inch head space.
  4. Place lids and rings on jars leaving bands firm but not tight.
  5. Process in a water bath for ten minutes plus adjustments for altitude.
  6. Remove jars and allow to cool. Refrigerate any that do not seal properly (lids should not bubble in the center).

From the kitchen of palatablepastime.com


Strawberry Mango Jam

#FarmersMarketWeek

Cherries
Monday Recipes:

Aunt Mary’s Refrigerator Bread & Butter Pickles by Corn, Beans, Pigs & Kids
BBQ Corn on the Cob with dilled butter by Red Cottage Chronicles
Beef Tacos with Peppers, Onions & Salsa Verde by Books n’ Cooks
Blistered Tomato Dutch Baby by A Kitchen Hoor’s Adventures
Blueberry Crisp for Two by Family Around The Table
Blueberry Scones by The Freshman Cook
Cherry Stout Jam by The Redhead Baker
Farmer’s Market Breakfast Casserole by New South Charm
Freshly Dug Potato Salad by Culinary Adventures with Camilla
Intro post by Bear & Bug Eats
Israeli Salad by Caroline’s Cooking
Marinated Mozzarella and Tomato Appetizers by Jolene’s Recipe Journal
Peach and Blueberry Overnight Oats by Simple and Savory
Peach Bourbon Jam by Feeding Big
Peaches and Cream Overnight Oats by Cooking with Carlee
Strawberry Mango Jam by Palatable Pastime
Summer Veggies & Kielbasa Sheet Pan Dinner by Tip Garden

Watermelon

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