Strawberry Mango Mojito Jam

You might remember that earlier this month I had a Strawberry Jam Session after getting a big old bucket of fresh berries at the Asheville Herb Festival. Well, here is the BEST recipe that came out of that day of experimentation – Strawberry Mango Mojito Jam!


Strawberry Mango Mojito Jam

Strawberry Mango Mojito Jam
Strawberry Jam

An experimental jam that wins the taste test! This recipe is small, and fills only two 8 ounce jars. Scale it easily, enjoy it, and have fun. It is easy to modify this recipe, so mix it up and perfect it for your own palate!

  • 1 Mango
  • 1 pint of Strawberries (you might not use them all!)
  • Sprig of fresh Mint, minced
  • Sprinkle of Salt
  • 1.5 tablespoons of Ball Classic Pectin
  • 1 cup Sugar (white or brown)
  • Rum (I used dark rum, but white Rum would work, too)
  • Cardamom, dried powder
  • Ginger, dried powder


  • Chop the mango and rough chop it. Alternately, you can pulse it in a blender, but don’t puree it. Just break it down a bit, and pour it into a measuring cup.
  • Add enough mashed strawberries to the measuring cup to bring it to 1 1/3 cups of fruit.
  • Pour the fruit into a pot and turn on medium high heat.
  • Gradually add pectin, stirring well to blend.
  • Once it is at a rolling boil, add 1 cup of sugar all at once and stir well to dissolve the sugar.
  • Stir in the mint.
  • Allow it to return to a boil for one minute and then remove the pot from heat.
  • Just before ladling, add a dash of cardamom, a dash or two of ginger, and a hearty splash of rum.
  • Stir well. Ladle into jars. leaving 1/4 inch headspace. Wipe the jar threads, add lid, put on ring and gently hand-tighten.
  • Process in a water bath for 10 minutes.

By Amber Shehan
Adapted from Low-sugar recipe from the Ball Classic Pectin label

Do you need help with jam-making skills? Here’s a few great resources:



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