In a Jam For BBQ
I walked in the kitchen, groggy from reading late into the night. Greeted by peaches and mangos, they end up in a bowl together. A squeeze of lime juice, sprinkling of granola, and spoonful of vanilla yogurt. I have a taste. Wow! The combo’s a sensation of flavors. My now un-clogged brain is thinking jam.
I love a nice piece of bread lightly toasted, slathered with soft, creamy goat cheese and jam, jam, jam. Because I like it so much, I started making it three or so years ago. The only downside is all that sugar- four, five sometimes six cups in four pints. So, I started making low-sugar jams.
Because mangos are higher in sugar- probably why I like them so much- I use even less here. They’re a wonderful companion to the peach too. And lime completes the picture; it tames the sugar and brightens the result.
The best part about this jam is it’s great on summer BBQ. I like to spread a little on BBQ’d fish or chicken. It’s a sweet contrast on spicy (give it some heat!) crab or fish cakes. I’ve even enjoyed it on a BBQ grilled cheese sandwich with gruyere. And, you can cut these grilled cheese sandwiches into smaller pieces for a party appetizer to pop into your mouth.
I canned this jam but you don’t have to. It’ll keep in your fridge for about 3 weeks, but I’ll bet it won’t last that long.
Low Sugar Peach Mango Lime Jam
Yield: 4-5 cups
2 cups mangos, mashed
2 cups peaches, mashed
¼ cup fresh squeezed lime juice
1 cup sugar or ½ cup honey
2 teaspoons Pomona’s pectin powder *see note below
2 teaspoons calcium water (included in the Pomona box)
Measure fruit into a stockpot. Add lime juice and calcium water. Bring fruit mixture to a boil.
While fruit is getting to a boil, measure sugar or honey into a bowl. Thoroughly mix the pectin into the sugar and set aside.
Once fruit starts to boil, add pectin-sugar or pectin-honey. Stir vigorously for 1 to 2 minutes while cooking to dissolve pectin. Return the mixture to a boil then take off the heat.
If you aren’t canning, let jam cool for 10 minutes. Divide into mason or other jars/containers. Refrigerate for up to one month.
If you are canning, have your water-bath, jars and other equipment ready. Fill jars leaving ¼-inch headspace. Boil 10 minutes (add 1 minute more for every 1,000 feet above sea level).
If new to canning, go here for an overview of the process.
Note on pectin- I get good results with Pomona’s pectin, which is 100% citrus pectin. This recipe is based on using Pomona’s.