I’m a little obsessed with jamming. Early spring in Ohio is terribly depressing for me, full of hope for jamming, but no local fruit to be found for my jamming endeavors. A 10 for 10 sale on mangoes prompted me to get a little creative last year- and this remains one of my all-time favorite recipes that I’ve ever written. The mango butter retains a juicy, tangy taste bursting with citrus and mango goodness. We had this preserve on the menu at Thistle until we moved to the PNC 2nd Street Market. Now we use this butter as one of the fillings for our Mango & Lime Layer Cake. Sandwiched in between layers of yellow cake and frosted with a soft, fluffy lime Swiss Meringue. It’s heavenly, I think.
. Feel free to contact us about said Mango & Lime Layer Cake using our “Shop Thistle Confections” button. Mother’s Day is next Sunday you know! Not a subliminal message at all.
Citrusy Mango Butter
(Copyright Hilary Browning, 2012)
2 lbs chopped mangoes, about six whole mangoes.
8 whole cardamom pods
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
1/2 cup fresh orange juice
3 1/2 cups granulated cane sugar (I like to use fine evaporated cane juice)
(1) Prepare a water bath, and ready (and sterilize) six jars, lids, and rings (or use Weck rubber seals). Sterilize any other equipment you plan to use- like funnel, measuring cup, stirring spoon, etc. Place a small plate in the freezer.
(2) Combine the chopped mangoes, cardamom pods, and citrus juice in a wide, non-reactive pot (like a copper pot or enamelware dutch oven). Bring the liquid to a simmer on medium heat and cook for about 25-30 minutes, until there is very little liquid left in the pot.
(3)Remove from heat and use a slotted spoon to remove the cardamom pod. Using a stick blender (or a food processor), puree until there are no visible chunks.
(4)Combine the puree and the granulated sugar. Cook on medium low heat until the sugar is fully dissolved (this will take 10-15 minutes). Increase heat to medium, and simmer gently for another 20-25 minutes, until thickened. Place a dollop of jam on the frozen plate- if it retains its shape and does not weep or run, it is ready.
(5)Ladle into sterilize jars. Process in a boiling water bath for ten minutes. Turn off heat and allow jars to sit in the hot water for an addition 5 minutes. Allow jars to sit over night before testing their seals. Processed jam will keep for about 6 months.
Beautiful pictures courtesy of the lovely & talented Nicole Hodac.