Archive for October 7th, 2009

Mango Jam

My friend Julie’s birthday celebration dinner is tonight. To prep, I made this fabulous fresh and sweet Mango Jam, which was easy to whip up and will be perfect paired with the rest of the dessert that I am making. It is also great on a slice of toast or a rice cake, and (as I discovered this morning) delicious when combined with almond butter! The best thing about it is that if you are making jam yourself, you can adjust the amount of sugar to your liking, as opposed to store bought jam. Because I am using this mainly to add to a dessert, I made it a little sweeter than I would normally want it for eating as a spread. Next time, I will put a little less sugar in and the mango’s natural sweetness will shine!


This recipe makes about 2 cups of jam.

2 1/2 cups fresh or frozen cubed mango
3/4 cup sugar
1 tsp. arrowroot powder
2 1/2 Tblsp. freshly squeezed lemon juice*

*You can use lime juice for this if you want…Lemon was all I had on hand.

Put all the ingredients into your blender. Blend until the mango is fairly smooth (small lumps are okay, it just depends on what consistency you want your jam to have). Pour this smoothie-mixture into a pot, and cook on medium heat, stirring intermittently. The sugar will dissolve and the mango should break down a bit more. After 15-20 minutes, it should thicken considerably, due to the natural pectin content in the mango and the help from the arrowroot. Turn off the heat, and let the jam cool completely. Store in a clean airtight container or jar.

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October 2009

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This work is licensed under a Creative Commons Attribution-Noncommercial 3.0 Unported License. Photos, Original Recipes & Text ┬ęcookiesandcandids 2008-2010 unless otherwise indicated. All rights reserved. If you repost any material from this blog, please give credit by including a link back to me. Thank you!