Clean out the freezer and stock up on seasonal fruit—it’s jam-making time.
With late spring here, my jam cupboard is nearly empty. The fruits I usually wait for—blueberries, apricots, cherries, and peaches—won’t be ready for weeks, and plums, pears, and apples come even later. Strawberries are ripe now, but I rarely make strawberry jam. So I searched the freezer.
I didn’t find the usual frozen peaches, but I did discover a large bag of cranberries tucked behind cauliflower rice (and an inexplicable stash of peas). I love cranberries in almost everything: sauce, chutney, relish, dried fruit, quick breads, muffins—and jam. Each winter I make a spiced Cranberry Christmas Jam, but this time I wanted a lighter, spring-forward version.
To balance the cranberries’ tartness I added sweet, ripe mango and brightened the flavor with orange juice. The result is a vibrant jam that comes together quickly. The mixture can spit while cooking, so use a large, heavy pot. Use this jam on toast or muffins, as a condiment with dinner, or thin it with a splash of vinegar to make a marinade—it’s excellent with pork chops, chicken, or tofu cutlets.
Cranberry Mango Jam
Pin Recipe
7 (1/2 pint) jars
Method
Ingredients
- 5 cups fresh or frozen cranberries
- 3 cups chopped, ripe mango
- 1 1/2 cups orange juice
- 5 3/4 cups granulated sugar
Method
-
Add all ingredients to a large Dutch oven or other heavy cooking pot.
-
Rub a small amount of butter along the inside rim of the pot to help prevent boiling over.
-
Slowly bring the mixture to a boil over medium heat, stirring until the sugar dissolves.
-
Increase the heat slightly and cook rapidly, stirring frequently to prevent sticking, until the jam reaches the gelling point.
-
Test for gelling with the plate method or a digital thermometer. Gelling occurs at 220°F (about 8°F above the boiling point of water).
-
Ladle the hot jam into prepared jars, leaving 1/4 inch headspace.
-
Wipe the jar rims with a damp cloth, apply lids and rings, and secure.
-
Process jars in a boiling water bath canner for 15 minutes. Remove and let cool completely.
-
Yields about seven 1/2-pint jars.
If you enjoy experimenting with preserves, I also offer a collection of jam, jelly, and other preserves recipes in my Creative Jams and Preserves book—perfect for exploring new flavors and techniques.
Buy a copy today and start making jam!
