Canning & Preserving, Recipe Box

Strawberry Mango Mojito Jam Recipe

Amber Shehan • June 3, 2014

You might remember that earlier this month I had a Strawberry Jam Session after getting a big 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 The winner of the taste test!…

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You might remember that earlier this month I had a Strawberry Jam Session after getting a big 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

The winner of the taste test! This recipe is small and fills only two 8 ounce jars. Scale it using the instructions on your pectin packet, 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
  • 1.5 tablespoons of Ball Classic Pectin
  • 1 cup sugar (white or brown)
  • splash of rum (I used dark rum, use whatever rum you prefer)
  • cardamom, dried powder
  • ginger, dried powder

Instructions

  • Peel the mango and rough chop it, or pulse it in a blender. Don’t puree it, just break it down a bit. Pour it into a measuring cup.
  • Add enough diced strawberries to the measuring cup to bring it to 1 1/3 cups of fruit.
  • Pour the combined fruit into a pot and turn on medium-high heat.
  • Before it gets too warm, mash the fruit up a bit with a wooden spoon to release the juices and help it break down.
  • 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 completely.
  • Stir in the minced fresh mint, a dash of cardamom, a dash or two of ginger.
  • Allow it to return to a boil for one minute and then remove the pot from heat.
  • Carefully stir in a hearty splash of rum.
  • Stir well. Ladle into jars. leaving 1/4 inch headspace. Wipe the jar threads, add lid, put on the 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 are a few great resources:

Amber Shehan

Hi! I'm Amber Pixie, and this is my site. Enjoy the recipes, information, posts, and please feel free to message me if you have questions!

7 Comments

  1. Karen @ From the Garden Table on June 10, 2014 at 11:09 pm

    This looks so interesting and delicious! Mango, mint and rum added to strawberry jam? Yum!

    • amberpixi on July 2, 2014 at 12:41 pm

      Karen – I missed this comment until now! Thank you, and I hope you try it someday. 🙂

  2. Kathryn on February 3, 2015 at 2:50 pm

    Mmmm, that looks amazing.

  3. Kick-Up the Jams Round-Up on November 3, 2015 at 9:38 am

    […] Strawberry Mango Mojito Jam (Pixie’s Pocket)  I don’t often preserve with ingredients like mango’s but I read the word ‘Mojito’ and I knew this recipe had to be put on this list.  It doesn’t hurt that it also included rum! […]

  4. Sue on June 23, 2016 at 8:34 pm

    Why couldn’t you make Mead with all those ingredients, and maybe leave out the rum?

    • Amber Shehan on June 24, 2016 at 11:42 am

      I could have, but that wasn’t enough strawberries to make a gallon. Plus, mead doesn’t spread so well on hot english muffins. *grin*

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