Monday, June 6, 2011

Mango Heat Jam

Good Monday morning Jammers!  I sure hope you all are enjoying the warmth of these June days.  We have spent a few days on the beach and even more days working the gardens.  The hottest days are upon us and the tomatoes are thriving.  We are hoping we can keep up with their watering needs! I can’t wait to plant some cooler weather varieties soon…it won’t be long.

I celebrated my birthday week before last.  I am an unmentionable forty-something and, so, my twelve year old son thought it would be funny to wrap up some adult diapers for me to open at the party.  Boy, was I red  Embarrassed smile but, we all had a huge laugh, none bigger than his was though.  I was blessed with tons of friends and family, some great burgers and food along with a wonderful cake.  The cake was a half sheet cake and it was almost demolished (which is unusual with this crowd).   I am a very lucky girl with some outstanding friends and the best family…I was surprised with a new Kindle (and books for it), a food dehydrator, my new pressure canner/cooker (thanks to Mom and Dad), canning goodies (like a new jar lifter, specialty sized/shaped jars, kitchen towels, and a pack of the new dissolvable jar labels) and 5 cases of canning jars.  There were so many gifts, I’ll never list them all…clothes, candy, gorgeous needlework on a new bread basket towel, dinner out, cash.and the list just goes on and on and on… I can’t wait to try something in the pressure cooker.  I’m still nervous about it though…Mom told me when I opened it to remember the bad burns that Mabert had from one, one time.  Sigh.  I WILL conquer my fear…someday soon.

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Two of my gifts were “new” items to the Ball canning line.  One was the new ergonomic jar lifter.

 020 I used it today and am SUPER impressed at how easy it is to use one handed.  I am in love with it and can’t believe it took them this long to come out with something like this.  The spring in the hinge makes using it a breeze.  See the link here http://astore.amazon.com/jamfrothehea-20/detail/B004QEAQ4G

The labels were a welcome surprise to my hearth as I had not seen them before.  022

They are dissolvable when you wash the jar but have a good adhesive to hold them in place while you enjoy your bounty.  Check them out here http://astore.amazon.com/jamfrothehea-20/detail/B004NGVIIK

My honey stopped by the store last Friday and brought home some mangoes that were on sale, five of them.  I pureed one and made a yummy fruit rollup in the dehydrator.  I took the other four and, just for my honey, made a mango jalapeño jam.  I was going for a sauce, similar to the Jalaberry Sauce, but of course…the powdered pectin that hadn’t been working too good the last few times worked great!  So, instead of sauce I got jam…go figure.  Winking smile  I was able to use the rest of some peppers I had bought a while back and am glad they didn’t go to waste.  We immediately enjoyed a huge serving of this one over some softened cream cheese with those half cracker half pretzel crisps.  It was a heavenly sweet-hot lunch!  I can’t wait to use it as a glaze on some big juicy chicken breasts I have out in the deep freezer.

Mango Heat Jam

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4 cups prepared fruit (about 4 large or 5 medium fully ripe mangoes)
4 Jalapeños (I seeded 2 and left 2 intact)
2 tablespoons fresh lemon juice
6 cups sugar, measured into separate bowl
1/2 teaspoon butter
1 and 1/3rd packets powdered fruit pectin

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Preheat canner and prepare jars and lids. Peel and pit mangos. Puree fruit thoroughly, in a blender, one mango at a time adding the peppers with the last mango. Measure exactly 4 cups prepared fruit mixture into a large (6-8 qt) pot. Stir in lemon juice until blended. Stir sugar into fruit mixture in the pot. Bring it to full rolling boil (a boil that doesn't stop bubbling when stirred down) on high heat, stirring constantly. Stir in butter and pectin. Return to full rolling boil and boil 2 minutes, stirring constantly.

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Remove pan from heat and quickly skim off any foam from the top. Ladle the jam into the hot jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean damp cloth and add the lids and rings, turning the rings until just finger-tight. Place the jars in the preheated canner and bring canner to a full rolling boil. Process jars for 10 minutes (adjusting according to your altitude, if necessary) then remove canner from heat. Let canner sit for 5 minutes, then, carefully remove hot jars from water with a jar lifter, place them on a towel on the counter and leave them undisturbed for 24 hours. Check the seals before storing and use within 12 months.

Makes about 7 half pint jars

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This one is sure to be hidden in the back of the pantry and reserved only for personal use on special occasions.  It is a wonderful blend of mango and jalapeño, sweet yet savory with a smooth pepper flavor. 

Remind me to pull it out the next time you come by, I’d love to share a nibble with all my local Jammers.

Have a great week everyone.  Till next time, Be Blessed and Be Sweet!

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