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!
- 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
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.