Cranberry Mango Jam Recipes

HOMEMADE MANGO JAM RECIPE

Steps:

• Start by peeling your mangoes and discard the peel. Cut the fruit flesh from the mangoes if you are using regular commercial mango varieties. If your mango variety has fibers and strings, don't cut the flesh off but rather leave it on the seed core. The fruit flesh will fall off the fibers and the seed core during the cooking process. *see Notes
• Pour all the sugar over the mangoes and mix everything well.
• This step is optional. Wash your lemon/lime and cut into half. Press out the juice and pour over the mangoes. Throw the 2 squeezed out lemon halves into the pot with the mangoes. Lemon skin adds natural pectin to the jam making and it helps to set the jam.
• Heat up your pot on low heat and stir the fruits. Cook on low heat for about 30 minutes or until you see the rolling boil happening.
• Reduce heat and cook until jam is set. Use a thermometer in doubt: The setting temperature is 105 Celsius/220 Fahrenheit. You can also test if the jam is set by using a frozen plate or spoon and by dropping some of the hot cooked jam on the frozen part. That will cool the drop of jam instantly and you will be able to see if the jam has set or not. If the jam is still running, cook it a bit more and repeat the test until the jam has set. Always keep an eye on the cooking jam as to not burn the jam.
• Pick out and discard the lime/lemon halves and if you used fibrous mangoes, then the seed core as well. *see notes
• Grab a sterilized Jar and fill it up with the jam up to the rim.
• Seal the jars and turn it upside down before you store the mango jam jars in a cool and dry place. Keeping the jam jars upside down creates a vacuum and helps in preserving the jam all the longer.
• Make sure to label your jam with jam name, date and best before date. The jam will be good for about 10 months if unopened. Store in the fridge once opened.

SPICED CRANBERRY JAM

Steps:

• Combine cranberries, white sugar, turbinado sugar, water, orange zest, cinnamon, ginger, cloves, allspice, and pepper in a large pot over medium heat. Simmer, stirring frequently, until sugar dissolves and cranberries pop, 10 to 12 minutes.
• Blend cranberry jam into desired consistency using an immersion blender.
• Pour jam into a glass pint jar; cool until thickened and set, about 1 hour. Seal jar and refrigerate.

CRANBERRY MANGO JAM

Steps:

• Add all ingredients to a large Dutch oven or other cooking pot.
• Rub butter along the inside pot lip. This will reduce the chance of the mixture boiling over!
• Slowly bring the mixture to a boil over medium heat,stirring until the sugar is dissolved.
• Turn the heat up a little and cook rapidly, stirring often to prevent sticking, until the jam reaches the gelling point.
• Use the plate method to check for gelling or use a digital thermometer. Gelling is reached at 220 degrees or 8 degrees above the boiling point of water.
• Spoon the hot jam into prepared jars, leaving ¼ inch headspace.
• Wipe the lip of each jar with a damp paper towel. Top thejars with a lid and lid ring.
• Process the jars in a water bath canner for 15 minutes.Remove and let cool completely.
• Makes about 7 (1/2 pint) jars.

IN A CRANBERRY JAM

Steps:

• Combine all the ingredients into a small, non-reactive saucepan.
• Bring to a simmer and reduce by two-thirds or until the mixture has thickened to the consistency of a loose jam. Remember to keep the heat low to prevent the jam from burning.

MULLED WINE & CRANBERRY JAM

Steps:

• Bring the wine, cinnamon sticks, cloves, star anise and orange juice to the boil in a large pan. Reduce the heat and simmer for 30 mins until the wine has reduced by half. Remove and discard the aromatics.
• Add the cranberries, both sugars and the orange zest to the pan and cook over a low-medium heat for 10 mins, stirring occasionally until the sugar has dissolved. Simmer for 15-20 mins more until the cranberries have started to burst and soften, creating a glossy, jam-like consistency. Remove from the heat and stir in the brandy, if using.
• Cool a little jam on a teaspoon, then taste and sweeten with a sprinkle of caster sugar if the cranberries are too tart. Return to the heat for 2 mins, stirring until the sugar has dissolved.
• Spoon the jam into two 324ml sterilised jars (see tip, below), seal and cool. Will keep chilled for up to three months. Once opened, use within two weeks.

CHEF JOHN'S MANGO CRANBERRY SAUCE

Steps:

• Place diced mango into a saucepan and stir in lemon zest, orange zest, and ginger. Pour in lemon and orange juice and mix in cinnamon stick, star anise pod, garam masala, and salt. Pour in water and sugar; stir until sugar has dissolved.
• Place saucepan over medium heat, bring just to a simmer, and reduce heat to low. Simmer until mango has softened and flavors blend, about 15 minutes.
• Pour cranberries into sauce, raise heat to medium, and cook until cranberries pop and begin to break down, about 10 minutes. Mash any unpopped berries.
• Turn off heat and drizzle 2 or 3 drops of ghost pepper hot sauce. Let cranberry sauce cool to room temperature and transfer to a serving bowl. Remove cinnamon stick and star anise pod before serving.

MANGO RASPBERRY JAM

Steps:

• Prepare home canning jars and lids according to manufacturer's instructions.
• Combine mangoes, raspberries, lemon juice and pectin in a large saucepot. Bring to a boil over high heat, stirring occasionally. Add sugar, stirring until dissolved.
• Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace.
• Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
• Process 10 minutes in a boiling-water canner.
• Yields about seven 8-ounce jars.