I was in a jamming mood in early spring, but no local fruit were available. The market was having a 10 for 10 sale on mangoes. So I bought twenty. I adapted a peach butter recipe, found in my trusty (if not a little crusty) English Pickles & Preserves cookbook. I now keep an eye out for mango sales because this has become my favorite preserve.
The yield will depend heavily on how ripe & juicy the mangoes are- so choose very ripe, soft mangoes without brown spots. —Hilarybee
Test Kitchen Notes
Lime, lemon and orange juice give it that perfect citrusy taste, and the sweetness from the mangoes makes this wonderful citrusy mango butter. And, how can I leave out the sweet flavor of cardamom. It is simply Citrusy Mangolicious. I added a pinch of salt just to enhance the taste a little more. —PistachioDoughnut
- Makes about 6 half pints
Mangoes, chopped (about 6 whole mangoes)
Whole Cardamom Pods (about 8-10 pods).
Fresh Lime Juice
Fresh Lemon Juice
Fresh Orange Juice
3 1/2 cups
Granulated Cane Sugar or Evaporated Cane Juice
- Prepare a water bath, and ready (and sterilize) six jars, lids, and rings (or use Weck rubber seals). Sterilize any other equipment you plan to use- like funnel, measuring cup, stirring spoon, etc. Place a small plate in the freezer.
- Combine the chopped mangoes, cardamom pods, and citrus juice in a wide, non-reactive pot (like a copper pot or enamelware dutch oven). Make sure that the juice mostly covers the mangoes. If it does not, add a little bit of water (about 1/4 of a cup). Bring the liquid to a simmer on medium heat and cook for about 25-30 minutes, until there is very little liquid left in the pot.
- Remove from heat and use a slotted spoon to remove the cardamom pod. Using a stick blender (or a food processor), puree until there are no visible chunks.
- Combine the puree and the granulated sugar. Cook on medium low heat until the sugar is fully dissolved (this will take 10-15 minutes). Increase heat to medium, and simmer gently for another 20-25 minutes, until thickened. Place a dollop of jam on the frozen plate- if it retains its shape and does not weep or run, it is ready.
- Ladle into sterilize jars. Process in a boiling water bath for ten minutes. Turn off heat and allow jars to sit in the hot water for an addition 5 minutes. Allow jars to sit over night before testing their seals. Processed jam will keep for about 6 months.