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Author Notes: 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
Food52 Review: 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
pounds Mangoes, chopped (about 6 whole mangoes)
tablespoons Whole Cardamom Pods (about 8-10 pods).
cup Fresh Lime Juice
cup Fresh Lemon Juice
cup Fresh Orange Juice
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.