Excerpted from Preserving with Pomona’s Pectin by Allison Carroll Duffy (Fair Winds Press, June 2013)Allison says: “If you’re a fan of chutney, give this conserve a try!“Inspired by the classic Indian condiment, this conserve melds the sweetness of mangoes with the earthy, complex flavors of garlic, ginger, and a variety of other spices.”“Remember, for canning safety, it’s important that you do not increase the quantities of any of the vegetables or spices in this recipe, and be sure to use bottled lemon juice.”
Servings 5 cups
- 2 pounds mangoes ripe and firm
- 2/3 cup onion diced
- 2 teaspoons ginger root peeled and finely grated
- 1 teaspoon garlic minced
- ¾ cup water
- ¾ cup white vinegar
- ½ cup golden raisins or dark raisins, if you prefer
- 1½ teaspoons coriander ground
- 1 teaspoon mustard seed
- ½ teaspoon cinnamon ground
- ½ teaspoon turmeric ground
- ¼ teaspoon cumin ground
- 1/8 teaspoon hot pepper flakes
- ¼ teaspoon salt
- 3 tablespoons lemon juice bottled
- 2 teaspoons calcium water
- 1 1/3 cups sugar
- 2 teaspoons Pomona’s Pectin mixed with sweetener
- Before you begin, prepare calcium water.To do this, combine ½ teaspoon calcium powder (in the small packet in your box of Pomona’s pectin) with ½ cup water in a small, clear jar with a lid. Shake well.Extra calcium water should be stored in the refrigerator for future use.
- Wash your jars, lids, and bands. Place jars in canner, fill canner 2/3 full with water, bring canner to a rolling boil, and boil jars for 10 minutes to sterilize them. (Add 1 extra minute of sterilizing time for every 1000 feet above sea level.) Reduce heat and allow jars to remain in hot canner water until ready to use. Place lids in water in a small sauce pan, heat to a low simmer, and hold until ready to use.
- Peel, pit, and dice mangoes.
- In a saucepan, combine mangoes, onion, ginger, garlic, the ¾ cup water, vinegar, raisins, coriander, mustard seeds, cinnamon, turmeric, cumin, hot pepper flakes, and salt. Bring to a boil over high heat, reduce heat, and then simmer, covered, for 20 minutes, stirring occasionally. Remove from heat.
- Measure 4 cups of the cooked mango mixture (saving any extra for another use), and return the measured quantity to the saucepan. Add the lemon juice and calcium water and mix well.
- In a separate bowl, combine sugar and pectin powder. Mix thoroughly and set aside.
- Bring the mango mixture back to a full boil over high heat. Slowly add sugar-pectin mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the conserve comes back up to a boil. Once the conserve returns to a full boil, remove it from the heat.
- Can Your Conserve: Remove jars from canner and ladle hot conserve into hot jars, leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims with a damp cloth, put on lids and screw bands, and tighten to fingertip tight. Lower filled jars into canner, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Place lid on canner, return to a rolling boil, and process for 10 minutes (adjusting for altitude if necessary). Turn off heat and allow canner to sit untouched for 5 minutes, then remove jars and allow to cool undisturbed for 12 to 24 hours. Confirm that jars have sealed, then store properly.