Mango Lime Jam with Ginger

I was actually inspired to make this preserve from a dessert menu from Torero Bar & Kitchen, a new restaurant in Tulsa.   Although we sampled all their desserts BUT their Sweet Corn Pudding with Mango Lime Jam, I was stuck on this combination.   I looked for a couple of recipes on line but found a delicious and simple one at Prospect the Pantry.   This recipe is true to the original, but I did increase the quantity and updated the techniques a bit.

Eliot's Eats

Mango Lime Jam with Ginger

 

 Mango Lime Jam with Ginger

2 large limes
1 (3 lb. bag) frozen mango chunks, thawed
1 1/2 lbs. sugar
3 T. ginger paste

Wash limes well and juice.  Place mango chunks, sugar, ginger paste and the juice of both limes (about 4 oz.) in a large kettle. Cut the shells of the limes into quarters and set aside. If there are seeds, place them in a small cheesecloth bag and set aside. You will later add them to the mango mixture to help develop pectin.

Bring mixture to a bowl (stirring constantly) over medium heat, reduce to a simmer and stir to dissolve all the sugar. Pour it into sealable container and add the lime peel and seeds, if any. Let cool and them place on lid.  Set mixture and refrigerate overnight. (You may also use a large bowl and cover with plastic wrap.)

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Ready to be put in the fridge.

The next day, sterilize jars and prepare a water bath canning.  Place two tablespoons in the freezer.

Remove the lime shells (and seeds)  and pour the mango mixture into a large, wide, heavy-bottomed saucepan.  Bring it just to a boil over medium-high heat, stirring so that the mixture doesn’t stick to the bottom. Use a potato masher to mash up the mango chunks a bit.  Reduce the heat to allow the mixture to simmer just below the boiling point for about 25 minutes or until thick. Stir from time to time to prevent the mixture from scorching.

To test the jam for doneness, remove it from the heat and carefully transfer a half-spoonful to one of your frozen spoons.   It should look shiny, with tiny bubbles throughout.  Replace the spoon in the freezer for 3-4 minutes, then remove and carefully feel the underside of the spoon.    It should be neither warm nor cold; if still warm, return it to the freezer for a moment.   Tilt the spoon vertically to see whether the jam runs; if it does not run, and if its top layer has thickened to a jelly consistency, it is done.   If it runs, cook it for another few minutes, stirring, and test again as needed.

Pour into sterilized jars, wipe rims, place on lids and screw on rings.   Process in a water bath canner for 10 minutes. Turn off the heat, remove the canner lid and let the jars sit for 5 minutes before removing them to a counter to sit undisturbed until cool

Makes about 6 half pint jars.

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This recipe yields a thick and almost creamy preserve.   I didn’t think it was super sweet, despite the mangoes.  The next time I make this, I am going to add lime zest to the recipe for color and added flavor.

 

 

Please check out Yelp to read my review of Torero.

Read Debra K.‘s review of Torero Bar & Kitchen on Yelp

Since we are getting closer and closer to the holidays, this is a great, simple, and delicious jam to whip up for gifts. To get really clever, you could add a recipe for sweet corn pudding.   Stay tuned for I did just that.

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