Raspberry and Mango Jam: A Taste of Sunshine

The scent of ripe mangoes always transports me back to my grandmother’s kitchen garden. Sunlight streamed through the window, illuminating the vibrant yellows and oranges of the fruit she’d carefully selected. While she preferred mango chutney, I always yearned for something sweeter. This Raspberry and Mango Jam captures that same sunshine, with a delightful twist of tangy raspberries that perfectly complements the tropical mango. It’s summer in a jar, a burst of flavor that elevates everything from morning toast to afternoon scones.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Yields: Approximately 2 1/3 cups
• Dietary Type: Vegan, Gluten-Free, Dairy-Free

Ingredients

• 3 mangoes, about 2 lb (1 kg)
• 1 1/2 cups raspberries
• 1 cup sugar

Equipment Needed

• Blender or food processor
• Heavy saucepan
• Ladle
• Jars with lids (for preserving)

Instructions

1. Begin by preparing the mangoes. Peel them carefully, remove the pits, and roughly chop the flesh.
2. Place the chopped mango in a blender or food processor. Puree until smooth.
3. In a heavy saucepan, combine the mango pulp, raspberries, and sugar. The heavy saucepan is important to prevent sticking and scorching.
4. Place the saucepan over medium heat. Bring the mixture slowly to a boil, stirring constantly to prevent sticking. Use a long-handled spoon as the jam may splatter a little.
5. Once boiling, reduce the heat to low-medium and cook until the jam has thickened, about 15 minutes. Continue to stir frequently during this process. The jam is ready when a small spoonful placed on a chilled plate wrinkles slightly when pushed with a finger. This is the wrinkle test, a classic technique to determine jam set.
6. Ladle the hot jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Headspace allows for expansion during freezing.
7. Seal the jars tightly with lids.
8. This jam can be kept in the refrigerator for up to 4 months. For longer storage, freeze the jars.

Expert Tips & Tricks

• Mango Selection: Choose ripe but firm mangoes for the best flavor and texture. Overripe mangoes can result in a jam that is too soft.
• Raspberry Quality: Fresh raspberries are ideal, but frozen raspberries can be used in a pinch. Do not defrost them before adding to the pan.
• Sugar Adjustment: The amount of sugar can be adjusted slightly depending on the sweetness of the mangoes. Taste the puree before adding sugar and adjust accordingly. However, sugar is essential for both sweetness and preservation.
• Testing for Set: If you’re unsure if the jam is thick enough, use the cold plate test. Place a small plate in the freezer before you start cooking the jam. Drop a small spoonful of the hot jam onto the cold plate, return it to the freezer for 1 minute, then push the jam with your finger. If it wrinkles, it’s ready. If not, continue cooking for a few more minutes and test again.
• Sterilizing Jars: To sterilize the jars, wash them in hot, soapy water. Then, place them in a boiling water bath for 10 minutes. Remove them carefully and let them air dry on a clean towel. Alternatively, you can wash them in the dishwasher on a hot cycle.
• Preventing Crystallization: A squeeze of lemon juice (about 1 teaspoon) added during cooking can help prevent sugar crystals from forming in the jam.
• Flavor Enhancement: For an extra layer of flavor, consider adding a pinch of cardamom or a splash of lime juice during the last few minutes of cooking.

Serving & Storage Suggestions

This Raspberry and Mango Jam is incredibly versatile. Spread it on toast, scones, or croissants for a delightful breakfast. It also makes a wonderful filling for thumbprint cookies or a glaze for grilled chicken or pork. Serve it alongside a cheese board or use it as a topping for yogurt or ice cream.

Store the sealed jars of jam in the refrigerator for up to 4 months. For longer storage, freeze the jars for up to a year. When freezing, be sure to leave adequate headspace in the jars, as the jam will expand as it freezes. Thaw frozen jam in the refrigerator overnight. Once opened, store the jam in the refrigerator and consume within a few weeks.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients used.

Nutrient	Amount per Serving (approx. 1 tbsp)	% Daily Value*
Calories	50 kcal	3%
Total Fat	0.2 g	0%
Saturated Fat	0.0 g	0%
Cholesterol	0 mg	0%
Sodium	1 mg	0%
Total Carbohydrate	12.5 g	4%
Dietary Fiber	0.8 g	3%
Sugars	11.0 g	N/A
Protein	0.2 g	0%

*Based on a 2,000 calorie diet.

Variations & Substitutions

• Spice it up: Add a pinch of chili flakes for a sweet and spicy kick.
• Tropical Twist: Substitute half of the raspberries with pineapple or passion fruit.
• Citrus Zest: Add the zest of one lime or lemon for a brighter flavor.
• Lower Sugar: While sugar is essential for preservation, you can reduce the amount slightly (by about 1/4 cup) if your mangoes are very ripe. Be aware that this may shorten the shelf life of the jam. You can also use a sugar substitute designed for jam making, following the manufacturer’s instructions.
• Chia Seed Jam: For a healthier option, replace some of the sugar with chia seeds. Use 1/4 cup of chia seeds and reduce the sugar by half. The chia seeds will help to thicken the jam naturally. Add the chia seeds after the jam has cooked for about 10 minutes.

FAQs (Frequently Asked Questions)

Q: Can I use frozen mango for this jam?
A: Yes, you can use frozen mango. Make sure to thaw it completely and drain off any excess liquid before pureeing.

Q: How do I know when the jam is thick enough?
A: The best way to test for thickness is the cold plate test. Place a spoonful of jam on a cold plate and see if it wrinkles when pushed with a finger.

Q: How long will the jam last?
A: When properly sealed and refrigerated, the jam will last up to 4 months. Frozen jam can last up to a year.

Q: Do I need to sterilize the jars?
A: Yes, sterilizing the jars is crucial for preserving the jam and preventing spoilage.

Q: Can I use a different type of sugar?
A: Granulated sugar is recommended for the best results. Other sugars may affect the color and texture of the jam.

Final Thoughts

This Raspberry and Mango Jam is a delightful taste of sunshine that you can enjoy all year round. Don’t be intimidated by the jam-making process; it’s easier than you think! Experiment with different variations and flavor combinations to create your own signature jam. I encourage you to try this recipe and share your creations with friends and family. Imagine spreading this bright and flavorful jam on a warm, buttery scone alongside a steaming cup of tea – pure bliss! And if you’re feeling adventurous, try pairing it with grilled halloumi for a sweet and savory treat. I’d love to hear about your experiences and any variations you try! Happy jamming!