Savory Spiced Mango Conserve
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
Ingredients
- 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
Instructions
- 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.
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Wash lids and bands and set aside.
- 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.
- Remove hot jars from canner and fill jars with (marmalade/jam/jelly), leaving ¼ inch of headspace. Remove trapped air bubbles, wipe rims and put on lids and screw bands, tightening bands only to “fingertip tight” (until resistance is met, and then just the tiniest bit more).
- Place jars in the hot water, on the rack inside the canner. (Make sure jars are upright, not touching each other or the sides of the canner, and are covered with at least 1-2 inches of water). Place the lid on the canner, bring the canner to a rolling boil, and boil for 10 minutes. (Add 1 minute additional processing time for every 1000 feet above sea level.)
- Turn off heat and allow canner and jars to sit for 5 minutes. Then, remove jars from canner. Allow jars to cool undisturbed for 12-24 hours. Then, confirm that jars have sealed, then store properly. Eat within 1 year. Lasts 3 weeks once opened.