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
1.5 kilos of mango flesh
1.5 kilos of sugar
Juice of 6 limes
Zest of 6 limes
1 packet pectin powder
Even with the lime juice, the jam is very sweet. You may want to reduce the sugar by up to a third.
I use a small sharp knife, not a zester, to peel the zest from citrus, so I get virtually all of the zest off each lime. If you're using one of a zester or grater, which leaves a lot of green behind, you may want to use the zest from more limes.
- 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 use a jam thermometer or the cold plate wrinkle test to check for a set).
- 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!