Mango, Vanilla, Lime and Cardamom Jam

Now, usually when I make jam, I make plain, fresh cooked strawberry jam. My kids LOVE strawberry jam, and we go through it very quickly, and so I try to make quite a bit in summer, when the field fresh berries are ripe & ready. But this time, I saw a case of mangoes at the store and thought…I can do something with that!

I had an idea of what kind of jam I wanted to make, and began writing up my recipe, taking bits from here, and bits from there, and some out of thin air, and I have to say…This Mango, Vanilla, Lime and Cardamom Jam is DELICIOUS!

I’m totally in love with it. If you look closely, you can see the flecks of vanilla seeds in there. Mmm… Served on top of fresh homemade Gluten Free Bagels, it is pure perfection. I hope you enjoy it as well!

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Mango, Vanilla, Lime and Cardamom Jam

The flavours of Mango, Vanilla, Lime, and Cardamom compliment each other beautifully in this jam, perfect for your morning toast.

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Ingredients

• 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

Instructions

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.

Did you make this recipe?

If you've made this recipe, I'd love if you could leave a 5 star review and comment. Share it to Instagram and tag @faithfullygf or use the hashtag #faithfullygf . I'd love to see it!

NOTE: To can the jam so that it is safe to store in the cupboard, you will need to follow proper canning procedures. You can find those HERE.