Strawberry-Mango Preserves - Recipes - Atlanta Magazine
 
 
 

Strawberry-Mango Preserves

Mango and lime brighten and complement the strawberries. Because I prefer my preserves with less sugar than traditional recipes, I always use a no-sugar-needed pectin, like the Sure-Jell pectin in the pink box, or Pamona’s Universal Pectin.

Ingredients
8 cups strawberries, washed and hulled (enough to make 4 cups crushed berries)
3 cups fresh peeled, pitted and cut-up mango (enough to make 2 cups crushed mango)
Zest and juice of 1 lime
1 (1.75 ounce) package no-sugar-needed pectin
3 1/2 cups granulated sugar (or more to taste)

Instructions
1. Place 8 1/2-pint jars in a large pot fitted with a wire rack, cover with water, and bring to a boil over high heat. Boil for 10 minutes.

2. In a saucepan, bring the lids and rings to a simmer. 

3. Meanwhile, place the berries in a large bowl and, using a potato masher or a large spoon, crush the berries (do not puree in a food processor). Measure out 4 cups crushed berries and place in a deep saucepan or stock pot. Place the mango pieces in the bowl and crush. Measure out 2 cups of mashed mango and place in the pot with the strawberries. Stir in the lime zest and juice. In a small bowl, mix together the pectin and about ½ cup granulated sugar, and stir the pectin mixture into the fruit.

4. Over medium-high heat, stirring occasionally, bring the fruit to a full, rolling boil (the kind you can’t stop by stirring). Add the remaining 3 cups sugar all at once and stir to dissolve. CAREFULLY taste the mixture; add more sugar if desired. Stirring constantly, bring the mixture back to a rolling boil, and cook and stir at a boil for 1 full minute. Remove from heat. Skim the foam off the top.

5. Remove the jars from the boiling water. Spoon the jam into the jars, leaving ¼ inch headspace. You may not need all the jars. Wipe the rims of the jars with a damp paper towel. Place a lid on each jar, and screw down (not too tightly) with a ring.

6. Transfer the filled jars back into the pot of boiling water. When water returns to a full boil, boil for 10 minutes. Remove the jars from the water and place on a towel or cutting board to cool completely, without being disturbed, for several hours. 

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