It’s always nice when friends show both imagination and an understanding of what you’re about when choosing gifts for you, so I was touched by the gift of a box of 6 fat red-green mangoes as part of an anniversary present last weekend. (Don’t worry, these friends know us both well, the present included a bottle of Port for Pete!)
The variety of mangoes seemed best suited to preserving but, having made a green tomato and raisin chutney only last week, I decided to go for the sweeter option of jam. Lime has a wonderful affinity with mango, I find. So mango and lime jam it was!
Mango & Lime Jam
Ingredients
- 1.5 kg mango flesh
- 1.5 kg sugar
- 6 limes, juice and zest
- 1 packet pectin powder
Notes
Instructions
- Peel the mangoes and remove as much of the flesh as possible. Roughly dice and weigh. (Adjust the amounts of the other ingredients to match the weight of mango flesh).
- Mix the mango and sugar in a bowl and leave in the fridge for about an hour (or longer). This helps draw some of the juices out of the mango flesh.
- Zest and juice the limes.
- Chop the zest into small pieces.
- Place all the ingredients into a large pan and bring to the boil.
- Continue boiling until you achieve a set (either you a jam thermometer or the cold plate wrinkle test to check for this).
- Bottle into hot sterilised jam jars and sterilised lids.
Note: a few months after I made this jam, we cracked open a jar (in March) and found that the lime has given the jam a really savoury flavour! It works well as a sweet-savoury condiment with cheese and I reckon it’d be nice with popadoms too!
Please leave a comment - I love hearing from you!5 Comments to "Mango & Lime Jam"
Oh yum, could just eat some on toast now.
Sounds delicious! And what nice friends you have…
Hi, I live on a mango farm and was given a bag of limes so i googled mango and lime jam and found this recipe. I made the mistake of putting the whole limes in the food prosessor to save time but it made the jam very tangy. I just added more sugar and it taste beautiful. Has a nice sweet and tangy taste to it.
You actually inspired me to use half the amount of limes and process them as you did 😃! Last year i made this recipe as it said and the jam was AWESOME!!! Currently there are fewer limes on our tree and i would prefer to add not more than 1 non-organic store-bought lime. So yes thank you for your idea with the food processor!
Love and blessings,
E. T. 🙏😇❤
Hi Anon
Living on a mango farm sounds like a dream to me!
I have found that, over time, as the jam has matured, the lime flavour has come through more strongly and given the jam a lovely savoury aspect, though still sweet, of course.
I think it could work as sweet condiment to savoury food, as well as just a jam.