The flavours of Mango, Vanilla, Lime, and Cardamom compliment each other beautifully in this jam, perfect for your morning toast.
Author: Jeanine Friesen
10 cups mango, pureed in the food processor, but with some chunks still remaining (about 10 mangos)
8 cups granulated sugar
1/4 cup lime juice
3 vanilla beans, split and scraped out (alternately, you can add 2 Tbsp of vanilla AFTER cooking the jam, just before putting into containers)
1/2 teaspoon ground cardamom
In a large dutch oven or pot, combine the pureed mango, sugar, lime juice, seeds scraped from the vanilla beans as well as the split vanilla beans (which will be discarded later), and ground cardamom.
Slowly bring the mixture up to a boil over medium/high, stirring occasionally to prevent the jam from burning.
Once the jam is at a rolling boil, turn the heat down to medium, and continue to boil for 25-30 minutes, stirring occasionally. You can test to see if you have cooked your jam long enough by putting some on a plate or small bowl and putting it in the freezer for a few minutes. Once it has cooled, it should be a nice jam consistency, not too runny. If it is still too runny, continue cooking and checking, until you have reached your desired consistency.
Remove and discard the scraped out vanilla bean pods and pour jam into clean jars or containers, allowing to cool to room temperature before storing in the refrigerator or freezer.
Recipe by Faithfully Gluten Free at http://www.faithfullyglutenfree.com/2011/07/mango-vanilla-lime-and-cardamom-jam.html