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.
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.
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.
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.
So 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.
I’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.
Strawberry Mango Jam
Makes 3 pints
- 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
- Puree fruit to make 4 cups total.
- Place fruit puree in saucepan and whisk in the pectin; bring mixture to a boil that cannot be stirred down and boil one minute.
- 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.
- Place lids and rings on jars leaving bands firm but not tight.
- Process in a water bath for ten minutes plus adjustments for altitude.
- Remove jars and allow to cool. Refrigerate any that do not seal properly (lids should not bubble in the center).
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