Haskap-Mango Jam

It seems like the haskaps and strawberries are very early this year, and we are picking tons of them already. They are really producing in the heat, although there is some trouble with quality - well, the haskaps seem fine but the strawberries have a slight tendency to turn to mush - I think they are actually, literally, cooking right on the plant, it has been so hot. 

 

But there are no strawberries here. I've made them into jam with mangoes before, and very good it is too. This is basically the same, but with haskaps. Haskaps definitely make a jam that sets better than strawberries do. And of course, if you want to keep the fruit completely local, there's always strawberry-haskap jam. As with the other haskap based jams, the haskap flavour tends to predominate, but the mango comes through in the finish. And given what tedious little buggers the haskaps are to pick, it's nice to get some volume somewhere else.

 

5 x 250 ml jars

1 hour work time

 

4 cups haskap berries

2 cups sugar

900 grams (2 pounds; 3 medium-large) mangoes

 

Put the jars (I always add 1 half-size jar, just in case) into a canner or other large kettle with water to cover them by at least an inch. Turn the heat to high to bring them up to a boil, and boil them for 10 minutes. Add a ladle and funnel to the top of the jars to sterilize as well. 

As soon as the heat goes on for the jars, wash and pick over the haskaps, removing and discarding any stems, debris, and bad berries. Put them in a heavy-bottomed soup pot or jam kettle. Add the sugar, and stir well. Turn on the heat to bring them slowly up to a boil. 

Meanwhile, peel and chop the mangoes, discarding the peels and pits. Add the chopped mangoes to the haskaps. Boil steadily for approximately 20 minutes, until the jam is cooked and runs from the spoon in a single wide stream. It can wait a little for the jars to be done (just turn off the pot) but they should be ready at about the same time.

When the jars begin to boil, put the lids into a smaller pot with water to cover them, and bring them to a boil. Boil for 1 minute, or according to the manufacturer's instructions. 

Drain the boiled jars half back into the pot, and half down the sink. Set them on a clean board, and use the funnel and ladle to fill them. Wipe the rims of the jars with a piece of paper towel dipped into the pot of boiling water, then seal them with the boiled lids and rims. Return them to the pot of boiling water for 10 minutes. Remove them carefully (without tilting them) to the board and allow to cool completely. Check that they have sealed, label, and store in a cool, dark spot for up to a year - refrigerate once open. 

Last year at this time I made Vaguely Thai Chicken Salad Cups.