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.