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July 1, 2013 · 3 Comments

A New Take on Strawberry Jam

Recipes

strawberry jam with mango

Definitely spoon-worthy.

It’s strawberry season here, and that means hauling out the canning kettle and making some jam. My usual strawberry jam is the recipe in the pectin package, which is marvelous if your berries are absolutely fresh.

I made that recipe on Sunday when I picked up a flat of berries at Lorence’s outside of Northfield. With lots of berries still on hand, I decided to try something different — sweet, but with a hint of something else. After searching around, I found this recipe from a blog called Jammed In. I liked the idea of a jam with a little heat, but thought that adding real peppers might round out the flavor more and I wanted more of a strawberry flavor. I happened to have two ripe mangoes in the fridge, plus about 3 quarts of strawberries left in my flat. Here’s the recipe:

Strawberry-Mango Jam with a Kick

Ingredients:

2 ripe mangoes, diced in about a 1/4 to 1/2 inch dice

6 cups strawberries (sliced and chopped to equal about 4 cups)

1 (or more!) jalepeno pepper, chopped finely

1 organic lemon, zest and juice

1 box powdered pectin (such as Sure-Jel)

6 cups sugar

This recipe makes six half-pint jars, plus not quite a cup extra. Make sure you have all the equipment you need at hand before you begin.

Chop the fruit and pepper, mix together with the zest and juice of the lemon and 2 cups of sugar. Set aside for about an hour.  Meanwhile, wash and prep the jars and lids for your jam and get the boiling-water canner started on the heat. (It takes about 30 minutes for my canner to come up to a boil, so give yourself time.)

After fruit has marinated, mix in the pectin and set the mixture in a large pot on the stove over medium heat. Bring it to a full, rolling boil that you cannot stir down. Add, all at once, the remaining 4 cups of sugar. Stir and bring it back to a full, rolling boil. Cook about 2 minutes. Turn off heat and add the jam to prepared jars. Put on lids and screwtops, then boil in the canner for 12 minutes.  Remove the jars and listen for the pops.

For basic jam-making instructions, check out this tutorial or this video. If I were to make the recipe again, I would add another 1 or 2 peppers. The extra heat tastes really interesting under the sweet, fruity jam flavor.

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Comments

  1. Sandi says

    July 8, 2013 at 10:53 am

    This sounds great–I may have to try it! Always looking for good/interesting new jam recipes. 🙂

  2. Brygida says

    August 6, 2013 at 2:26 am

    I agree with Sandi, I’ll try to do this also. My BF really like when in jam is a kick 😉

Trackbacks

  1. Jams, Jellies, Preserves: What's the Difference? - My Northern Garden says:
    June 21, 2021 at 12:35 pm

    […] find several recipes for jams on the blog, including this Strawberry-Mango Jam with a Kick, the “adults-only” black currant jam, and this recipe for Yellow Tomato Jam that I make […]

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Did I mention how exquisite the plant material is Did I mention how exquisite the plant material is at Longwood Gardens in Philadelphia? I’ll be doing a full blog post soon about this and some of the other gardens we visited but as I’m heading home I’m cherishing all the great people on the Garden Fling tour, the amazing organizer @karl_gercens_ and the beautiful places we saw. 
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Ground cherries look like tomatillos but taste lik Ground cherries look like tomatillos but taste like tropical fruit.
They are an acquired taste but I love them, especially in a spicy jam. 

For this recipe, I mixed

2.5 cups of cleaned ground cherries, 
half a cup of water,
1 cup sugar
a few stray strawberries from the fridge,
 juice of a small lemon, 
a 1-inch piece of ginger
1 tsp each of cinnamon and nutmeg

 Boil away until it is thick. Store in the fridge and use as you would any jam. 

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