Mango, Vanilla, Lime and Cardamom Jam

Mango, Vanilla, Lime, and Cardamom Jam | The Baking Beauties
Now, usually when I make jam, I make plain, regular strawberry jam. My kids LOVE strawberry jam, and we go through it very quickly, and so I try to make quite a bit in summer, when the field fresh berries are ripe & ready. But this time, I saw a case of mangoes at the store and thought…I can do something with that!

I had an idea of what kind of jam I wanted to make, and began writing up my recipe, taking bits from here, and bits from there, and some out of thin air, and I have to say…This Mango, Vanilla, Lime and Cardamom Jam is DELICIOUS! I’m totally in love with it. If you look closely, you can see the flecks of vanilla seeds in there. Mmm… Served on top of an Udi’s bagel (which is totally worth the money you spend on it) it is pure perfection. I hope you enjoy it as well!

Mango, Vanilla, Lime and Cardamom Jam
Author: 
 
The flavours of Mango, Vanilla, Lime, and Cardamom compliment each other beautifully in this jam, perfect for your morning toast.
Ingredients
  • 10 cups mango, pureed in the food processor, but with some chunks still remaining (about 10 mangos)
  • 8 cups granulated sugar
  • 1/4 cup lime juice
  • 3 vanilla beans, split and scraped out (alternately, you can add 2 Tbsp of vanilla AFTER cooking the jam, just before putting into containers)
  • 1/2 teaspoon ground cardamom
Instructions
  1. In a large dutch oven or pot, combine the pureed mango, sugar, lime juice, seeds scraped from the vanilla beans as well as the split vanilla beans (which will be discarded later), and ground cardamom.
  2. Slowly bring the mixture up to a boil over medium/high, stirring occasionally to prevent the jam from burning.
  3. Once the jam is at a rolling boil, turn the heat down to medium, and continue to boil for 25-30 minutes, stirring occasionally. You can test to see if you have cooked your jam long enough by putting some on a plate or small bowl and putting it in the freezer for a few minutes. Once it has cooled, it should be a nice jam consistency, not too runny. If it is still too runny, continue cooking and checking, until you have reached your desired consistency.
  4. Remove and discard the scraped out vanilla bean pods and pour jam into clean jars or containers, allowing to cool to room temperature before storing in the refrigerator or freezer.

 

NOTE: To can the jam so that it is safe to store in the cupboard, you will need to follow proper canning procedures. You can find those HERE.

,

3 Responses to Mango, Vanilla, Lime and Cardamom Jam

  1. Kate July 12, 2011 at 10:48 pm #

    Oh my, oh my, oh my! This combination is making me drool. I definitely see this jam in my freezer next time I come across mangoes.

  2. Jeanine - The Baking Beauties July 14, 2011 at 8:51 am #

    @Kate, Thanks, Kate! I think you'll really enjoy it. Such a wonderful flavour combination, and homemade jam is so great to have on hand.

Trackbacks/Pingbacks

  1. Summer of 2011 ~ Recap | The Baking Beauties - September 5, 2011

    […] Mango, Vanilla, Lime and Cardamom Jam […]

Leave a Reply

Rate this recipe: