I mentioned in yesterday's post that of the local grocery stores had strawberries on for 99¢ per pound last week. While they were not local berries and they were packaged in 4 lb clam shell packages (not my favourite packaging) the price was good enough to pick up some. This is one thing to keep in mind when canning. Local produce is always preferred but don't overlook good deals on produce not grown locally like bananas, mangos, kiwis and mandarin oranges.
The strawberry mango jam did not disappoint. The next time I make it I will add a bit of vanilla to make the flavours sparkle. The jam gelled nicely so the pectin and calcium water do not need to be adjusted. The jam has a nice appearance and wonderful flavour.
Strawberry Mango Jam
3 c prepared strawberries
1 c mango, diced
2 c organic sugar
¼ c preservative free lemon juice
2 tsp Pomona's pectin
2 tsp calcium water
Wash and hull the strawberries. Chop in food processor measuring out 3 cups. Pour prepared strawberries into large saucepan. Dice mango and measure out 1 cup. Mix mango into the strawberries. Mix in lemon juice and calcium water. In a separate bowl, mix the sugar and pectin well. Bring the fruit mixture to a boil. Stir in the sugar/pectin mixture. Return to a low boil cooking and stirring until sugar is dissolved. Allow to cool 5 minutes stirring occasionally. Ladle into hot jars. Secure the two piece lids. Process in BWB canner for 10 minutes or adjusted timing according to altitude adjustment chart for your altitude.
Yield: 2 - 500 ml (pint) jars
*Pomona's pectin is a low methoxy pectin. Do not substitute with other powdered pectins in this recipe.
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