2 cups crushed fresh strawberries (about 1 pint)
3 cups diced ripe mangoes (about 4-5 mango)
1/4 cup lemon juice
1 package powdered no-sugar pectin
1/4 tsp ground ginger (optional)
3 cups granulated sugar
1 cup Truvia (sugar-stevia blend)
**See bottom of post for how much jam this yields**
This week the strawberries of Annapolis Valley are ripe for the picking. So we loaded up the kids and set them loose in a local field. We filled our dozen baskets in less than a half hour!
My husband also found a box full of mangoes at a local grocery. They worked out to be around 50 cents per mango. Thats a great deal and I figured I would try making a strawberry-mango jam pairing.
It was a great flavour match, and the color of the jam is so beautiful! Photos do not do it justice.
Though there is more mango than strawberries, the berries still break through as the dominant taste in this jam. I added just a hint of ginger, which is optional. It’s very subtle.
I have decided, for health reasons, to reduce the sugar in my baking and preserving. I don’t want to use artificial sweeteners, nor do I want to remove sugar all together. So, I chose truvia as my sweetener. *I was not sponsored by Truvia or compensated by them for this recipe. My honest opinion is, this stuff rocks. If you don’t know, Truvia is a sugar and stevia extract blend that cuts calories from your sweetener by more than half (they claim by 75%). A half cup of Truvia is equal to one cup of sugar.
This jam’s sugar content is a lot less than regular jam but you really can’t tell. It still turned out very sweet. There was zero of that chemical aftertaste that some other artificial sweeteners have.
I will not go into every detail of jam making. If you have never made jam before, this is a link to an excellent resource. It is where I learned before attempting my first jam session.
Most importantly, have all your tools, jars, and lids sterile and ready. Crush your fruit, but don’t overdue it. You want a few small pieces of fruit in your jam. Cooking will make those pieces smaller yet!
My daughter was my crusher of fruit (she used a potato masher). The mangos were diced small, rather than crushed. Post crushing, we measured the fruit and turned it into a container with a lid to keep the flies out. We are having a fruit fly problem at the moment 😦
Heat a deep stainless steel sauce pan over medium heat and pour in your prepared fruit and lemon juice. Stir in your pectin. Bring to a full rolling boil and then add your sugar/sweetener all at once. Stir constantly and bring back to a full boil. It will soon turn to a bubbling hard boil which won’t settle down, even with stirring. Continue hard boiling for 1-3 minutes, stirring occasionally, until thickened. Remove from heat and skim foam from top with a slotted spoon.
Funnel and fill your jars, leaving 1/4 inch head room. Place on lids. Tighten bands. Place jars in canning pot and cover with water, 1 inch above the tops of jars. Process your jars of jam in boiling water for 10 minutes. Remove pot from heat.
Lift jars carefully from pot and place gently on a counter. Do not disturb them for 24 hours. Around the 24 hour mark, check each jar for a good seal. Reprocess any that did not seal, OR keep in fridge and use up within a couple weeks. I don’t think it will last that long before it’s gobbled up.
I made a total of 1.125 litres of jam. This filled four 250 ml jars plus one 125 ml jar. I could have easily filled another 125 ml jar by scraping my pot and tools…instead I made a lovely mess.
This was a good experience in showing the kids ‘from field to table’ literally. And they were pleased they had a part in producing such a yummy spread.
Now what to do with the rest of my strawberries and mangoes….