Friday, 25 June 2010

Strawberry-Mango Preserves

Yeah, I know. Mangos aren't exactly local. However, there are lots of lovely mangoes in season right when strawberries are ready, and they combine really well - if you don't want to do preserves, they make a nice fruit salad together.

Like a lot of strawberry jams this doesn't really set that well, but the mangos should make it thick enough to at least stay on your toast long enough for you to get it to your mouth.

7 250-ml jars
about 1 hour prep time

Strawberry Mango Preserves

2 quarts strawberries
4 medium mangos, not over ripe
1/4 cup fresh lemon juice
3 cups sugar

Wash and hull the berries. Drain well. Meanwhile, peel, pit and chop the mangos.

Put the jars into a canner with water to cover them by an inch. Bring them to a boil and boil for 10 minutes.

Put the mangos in a large kettle with the lemon juice and the sugar. Bring to a boil and boil for about 10 minutes. Add the strawberries and cook until thickened, probably another 10 minutes.

Pack in hot sterilized jars. Seal with lids boiled for 5 minutes, and boiling water process for 5 minutes.




Last year at this time I made Strawberry Cream Pie and Strawberry Streusel Muffins... yeah, I guess it was strawberry season then too.

2 comments:

Joanne said...

As long as I could slurp this up with a spoon, I would be very happy. Love the strawberry mango combo! I might have to make a quickbread out of the two.

Lori said...

Hi Jennifer,

This is Lori from Ontario Water Buffalo Company. Your blog is great, have to try some of your recipes. We can send you some new recipes for the cheese and the meat and set up a visit on the farm if you would send us your email address. We can't reply to the email you sent us from the website because it goes to a secondary address. Sorry we didn't get to visit! Hope you can come another time soon!