May CanJam: Rhubarb Mango Jam

Rhubarb in Boston.

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I went simple, and old school, this month for Tigress’s CanJam, where the secret ingredients were rhubarb and asparagus. The local asparagus isn’t ready yet, but the rhubarb is – and although mangoes aren’t local to central NY, they are in season, cheap and fragrant. So here goes:

Rhubarb Mango Jam

4 cups rhubarb, cut into 1/2 inch chunks

2 mangoes, diced into 1/2 inch chunks

3/4 cups brown sugar, divided in half

1 lemon – zested and juiced (about 2 tablespoons juice, 1 teaspoon lemon zest)

  • Place the diced rhubarb and half of the sugar into a covered container or ziploc bag, and macerate overnight to draw out the rhubarb juices. Refrigerate the container while macerating.
  • Prepare the jars and lids according to USDA directions for hot-water bath canning. Keep the jars hot while you prepare the jam. Put a spoon or ceramic plate into the freezer to chill for the jelly-test.
  • Drain the juice into a saucepan. Add in the remaining half of the sugar, lemon zest and lemon juice, and bring to a boil.
  • When the juice begins to boil, stir in the rhubarb and mango, and continue to boil for 10 more minutes or until the fruit is softened and the boiling can’t be stirred down.
  • Check jam consistency by putting a few drops on the chilled spoon/plate. If the drops of juice gel up, remove the jam from the heat and fill the hot jars. Place the jars into a hot-water bath and can according to USDA directions, 5 minutes for pints and smaller sizes or timed according to your location above sea level.

Makes 5-6 four-oz. jars (2 1/2 to 3 cups) of jam.

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This entry was posted on Friday, May 21st, 2010 at 12:57 pm and is filed under Jam & Jelly Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

5 Responses to “May CanJam: Rhubarb Mango Jam”

  1. [...] This post was mentioned on Twitter by Pat Steer, Pat Steer. Pat Steer said: New: : May CanJam: Rhubarb Mango Jam http://kitchenjam.net/2010/05/may-canjam-rhubarb-mango-jam/ [...]

  2. ap269 says:

    I never really liked mango, and then I was making mango sorbet the other day, tasted it and thought: OMG, what have I missed all those years. I have no idea, how I could NOT like mango. So this is a recipe I want to try soon!

    • Pat says:

      So glad you’ve found another way to use mango. Psst – I never liked it either when I was younger, but a friend made mango salsa and then I was hooked.

  3. Kristina says:

    I loved this jam but it only made enough for two and a half jelly jars which is 2 1/2 c. Did I read this wrong or is there a liquid missing.

    • Pat says:

      Kristina – THANK YOU for that catch! It seems like for the last week or so I’ve been in a cosmic ravine of typos. You read the recipe exactly right and there is no liquid missing – but the amount it makes should have said 5-6 jars, not cups! I got 6 four-oz. jars plus about half a ‘tasting’ jar that I didn’t can. My rhubarb was *very* juicy after macerating in the sugar, and I should have measured that more carefully. Thank you very much; I will go fix that amount right now. Very glad you liked it!