Anyone have a recipe for Mango jam that isnt all sugar? I have lots of big mangos , am making Chutneys, and would like to do some jam as wellbajajudy - 7-15-2013 at 12:07 PM
I have never found that you need sugar if the mangos are fresh....leave it out.bajagrouper - 7-15-2013 at 03:58 PM
I would cook it with an apple, the pectin from the apple should help it gel...
mmmmangoooozzzz
Mulegena - 7-15-2013 at 08:38 PM
All-time fav-o-ramadamaringmybell-rite fruit ever!
I've never made jam, but found this blog-site with omgosh killer mango recipes,
not just mango jam, but cake and creamy beverage and salsa and... oh my.
Jam is super easy to make, however I don't have a recipe for mango jam either, but when we were in Loreto a few months ago I bought a jar of mango
jalapeno sauce, it was to die for! Not as thick as a chutney, but more saucy! I highly recommend it!EnsenadaDr - 7-15-2013 at 10:26 PM
You can actually just chop up some mangoes, put them in a frying pan. let them cook until they have a thick consistency, throw in whatever spice you
like and then cool in the frig and use as a spread. I have done that with strawberries no sugar added and a heck of alot cheaper than Smuckers no
added sugar jam.chuckie - 7-16-2013 at 01:22 AM
lots of good suggestions! I made a small batch of Chutney yesterday....keep em coming..I will likley try most of them...thanksMulegena - 7-16-2013 at 06:14 AM
Ok, Chuckie-boy,
Step back from the stove... slowly-- or don't-- I love this!
I'll bring the homemade bread.
You bring the toppings.
We'll drink coffee and look at your Mexican art books and eat!
How 'bout tomorrow morning?
Check the weather report for the fishing report an' lemme kno.MMc - 7-16-2013 at 07:33 AM
There's a recommendation for apricot jam with lime, ginger and tequila...could substitute mangos!
Where'd I store those jam jars?
Happy jammin' mon,
Wchuckie - 8-8-2013 at 05:27 AM
OK....have made various jams & chutneys suggested..thanks all... venturing off into experimenting now..substitute brown sugar for white, add
pureed jalapenos, add tequila...all variations are good.....Done jammin for a bit..freezing mangos now,,best way is to peel em slice em, freeze the
slices on a flat pan and then bag em..my mangos are ripening at the rate of 6-8 per day so its not overwhelming....EnsenadaDr - 8-10-2013 at 01:02 AM
Chuckie could we have one of your recipes for Mango Chutney?chuckie - 8-10-2013 at 05:41 AM
Why sure..here ya go: 5-7 mangoes-peeled, sliced-chopped or mashed.
2 cups sugar more or less ) I use 1 cup white, 1 cup brown, 1 cup Vinegar..1 medium onion, 1/2 cup raisins, ginger to taste, 1 teaspoon mustard seeds,
1/4 teaspoon red chili flakes.....combine vinegar and sugars, heat to low boil...add all other stuff....cook for about 45 minutes or until your
thickness is reached...seal per normal canning instructions.
Note: There should be no exact recipe for chutney, it lends itself to experimentation...add chopped apples,substitute green tomatoes or peaches for
mangoes..The basic recipe above pretty much follows Major Grays, and my Grandmothers.....REMEMBER it was created to take the bite out of ferocious
Indian dishes, to preserve the delicate British palate..enjoyMitchMan - 8-10-2013 at 09:40 AM
Chuckie, fantastic recipe.
Before reading your recipe above, I hated even the thought of making a chutney out of mango. It has been one of the reasons I have railed against
Bobby Flay and his many other fake Mexican recipes. I guess the thing that gets me all upside down is that, generally and with few exceptions, I
think fruit and things sugary and meat do not belong together and it seems like many people and cooks (if not most people and most cooks) seem to
slather chutney on meat, pineapple and sugar glazes on pork and ham. Never made sense to me, but I am admittedly in the minority on this.
The chili flakes sold me.
Suggestion: If you have an over abundance of mangoes to deal with, filet the meat from the mango and freeze it in an air tight ziplock freezer
bag. Will last for years. You can give bags of it away if you run out of freezer space. Then you will have plenty of "fresh" mango to make
smoothies, mango margaritas, jams, chutneys throughout the rest of the year any time you want. Looks good in the freezer, too...Bright crystalline
orange red color will "pop" at you with color and fond memories every time you open the freezer.
[Edited on 8-10-2013 by MitchMan]chuckie - 8-10-2013 at 10:13 AM
I have about 30 bags in the freezer, and am consuming mango daquiris at a frightening rate..thanks FYI: The chutney when "slathered" on cream cheese
makes a nice yummer...
