Strawberry - Mango Jam

Strawberry season is in full force and I found mangoes 4/$1!  Naturally, visions of strawberry-mango jam jars danced in my head.  This is really a simple jam, and I plan on making it again very, very soon but switching up the mango:strawberry ratio.  Ah, so yummy BUT I would like the mango flavor to shine a bit more.

Before you get started, a couple tips when working with mangoes:

1.  They are in the same family as poison oak, therefore, some people are allergic to the touch.  Wear gloves just in case.
2.  They are low-acid fruit, so use a tested recipe.  Also, mix ripe with unripe fruit.

For more information on working with mangoes, see my previous post on Mango Salsa for tips and a link to trusted sources.

Strawberry - Mango Jam
Makes 12 half-pints

1 large carton (3 lbs.) fresh strawberries, stemmed and hulled
2 large mangoes, diced
5 cups sugar
Juice from one large lemon
1 box powdered pectin

Prepare 12 half-pint jars, lids, and rings, as well as your water canner.  Crush strawberries, leaving large chunks to your liking.  Combine strawberries, diced mangoes, pectin, and lemon juice in large, wide-bottomed pan over medium-high heat.  Stir continuously, and add sugar, slowly and while stirring, once the juices start to seep out of the fruit.  Bring mixture to a full rolling boil and cook for 3 minutes.  Ladle carefully into jars, cleaning the rims with a hot wet cloth, and quickly afix the lids.  Boil jars in water canner for 10 minutes.  This jam is a gorgeous orange-red and tastes like Spring! xo, AB 

Rosemary-Infused Strawberry Mimosa Jelly

Mmmmm-yum - strawberries from the Farmer's Market + sparkling wine + fresh herbs = delicate confiture to be loved and shared with prosperity.  I need a couple more spoonfuls of this jelly to decide exactly how best to enjoy it, but I will contemplate and let you know in a future post.  For now, the jelly recipe:

Rosemary-Infused Strawberry Mimosa Jelly

1 mounding cup of strawberries
3 cups sparkling white wine
1 sprig fresh rosemary
4 cups sugar
1 pouch LIQUID pectin (don't use powdered, it won't set, trust me... ;-) )
5-6 8-oz. canning jars

• In large, nonreactive pot or pan, combine sparkling wine, strawberries, and fresh rosemary.  Crush the berries, bring mixture to a simmer, 10 minutes. 
• Pour the mixture over a sieve covered with cheesecloth.  Lightly push on the crushed berries with the back of a mixing spoon.  Refrigerate for one hour to strain juice.  You will need 3 cups of the juice. (You can leave rosemary in the juice for greater flavor, and remove at the time you put in jars, or you can take it out for less flavor)
• While the juice is straining, prepare your water canner.  Sterilize lids and jars.
• Pour the champagne mixture back into the large pan, slowly stir in sugar, and bring to a rapid boil.  Stir constantly, and when stirring no longer stops the boil, add the pectin.  Boil for 2-3 more minutes.
• Quickly ladle jelly into jars, best to use a funnel for this step.  Leave 1/2" headspace.  Wipe rims with paper towel doused in hot water.  Place on lids and bands.
• Boil in water canner for 10 minutes.

ENJOY! xo, AB

My Best Donna Reed ;-)