Last week, when I did the Safeway weekly deals, I mentioned if you wanted to see what I did with the .33 mangoes, to head to my Facebook page. There I had the picture of everything I canned over the weekend. On that post, I had a request in the comments to please share the recipe for my Mango Lime Jam, and I’m happy to do so! PLUS ~ Mangoes are still .33 at Safeway through Wednesday, so you can still “put up” some of your own for the best price of the year!
The other main ingredient in this jam is the limes. For my limes, I went to Rancho Libra – a local Mexican specialty grocers. I’d never shopped there before, but their ad had limes priced at 2 lbs for .99! My impression of Rancho Libra? Great prices on some of the ugliest produce you’ve ever seen. 🙂 I think we are all so accustomed to the perfectly polished and waxed produce of the larger grocers. But despite the blemished outsides, the fruit was still ripe and delicious. I plan to pop in there again for produce – particularly when cooking Mexican dishes! (or, if I plan to make a lot of gin and tonics!)
Finally, a bit of encouragement. If you have never canned before, believe me when I say it is ridiculously easy. I just started canning with a vengeance this year and am loving all the sweet and savory results. If it is your first time canning, please refer to the Ball preserving page, where they have great information.
On to the recipe!
MANGO LIME JAM
8 lbs of mangoes (approx. 9 mangoes)
1 lb granny smith apples (these are for the pectin)
2 C sugar
1/3 C freshly squeezed lime juice (I had small limes – so I went through about 9)
3 T freshly squeezed lemon juice (1 large)
1. Peel, pit and chop mangoes into large chunks. Quarter the apples, discard the core.
2. Sterilize 8 half-pint jars and keep them hot in the canning pot. Put the lids in a small, heat proof bowl.
3. Put all ingredients in a large pot over medium heat. Bring up to a simmer. Cook 20 to 30 minutes or until thickened. The mixture will not be a gel, but it will feel heavy to stir and will be thick. Remove the apples and discard or put to another use.
4. Ladle hot water from the canning pot over the lids. Remove the sterilized jars, making sure to pour the water back into the pot. Place the jars on a towel.
5. Ladle the mango lime jam into the prepared jars, leaving 1/4 inch headroom. Use a damp paper towel to wipe the rims of the jars, then put a flat lid and ring on each jar, making sure the ring is only on fingertip tight. (finger tip tight means screw on the lid lightly with your finger tips, and when the jar starts to turn instead of the ring, it is tight enough. Too tight does not allow the steam to escape.)
6. Return the jars t the water, making sure the water covers the jars by at least 1 inch. Bring to a boil and boil 5 minutes to process. (You will need to adjust the processing time based upon your altitude.)
7. Remove the jars to a folded towel and leave alone for 12 hours. After 1 hour, you will want to check the seal on your jars by pressing down on the lid. If it can be pressed, you did not achieve a good seal. You will need to refrigerate and use within the next week or two. Otherwise, after 12 hours, wipe under the ring with a dry cloth, then tighten the rings back on. You can store these jars for up to a year!
Have you ever canned before? What are some of your favorite recipes?
Linked to Simple Lives Thursday and Tasty Traditions
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