I just can’t seem to help myself; every time I walk through Chinatown those cases of perfectly ripe mangoes just keep calling to me and I end up walking home with another. I needed to use some more mangoes and the best way that I know to use a lot of fruit in a hurry is to make jam with it. I have made several jams over the last two years starting with single fruit or berry jams and then moving on to two fruit or berry jams. This time I wanted to try adding a spice to a jam. I have been enjoying cardamom lately and cardamom seems to be commonly paired with mangoes so I thought that a mango and cardamom jam would be a good idea. The box of pectin crystals that I normally get did not have a recipe for a mango jam on it so I kind of winged it using the ratios from the other recipes. Luckily it turned out well, thickening nicely but not too much. I left a lot of the pieces of mangoes fairly large as I like chunks of fruit in my jams. The mango and cardamom jam turned out great! It is nice and sweet and just bursting with mango flavour and the cardamom goes really well with mango! I will certainly be enjoying this jam!
Mango and Cardamom Jam
ingredients
- 4 cups mango (stoned, peeled, chopped, lightly mashed)
- 5 1/2 cups sugar
- 2 tablespoons lemon juice
- 6 cardamom pods (crushed and ground)
- 1 box pectin crystals
directions
- Bring the mangoes, sugar, lemon juice, and cardamom to boil over high heat in a large pot.
- Add the pectin, bring to a hard boil and hard boil for 1 minute.
- Remove from heat, stir and skim foam for 5 minutes.
- Pour into sterilized jars and seal.
Your photography is so clean and elegant… It’s really beautiful.
As for this jam, it sounds delicious. We make plum jam every year, but this is one I’ll definitely have to try.
Yum. I think you inspired me to make plum jam tonight. Thanks!
OH MY DELISH!!
Oh, I am such a sucker for mangos!
YUM
I’ve never made my own jam, but you have me reconsidering that. Thanks for sharing!
mango and cardamom make me swoon 🙂
Ive been wanting to make jam this summer, and this sounds great! I bet it would make a nice gift as well! I will be bookmarking this soon!
Interesting!
Mangos and Cardamon are such a wonderful pairing.
Looks delicious! I love homemade jams and preserves. This sounds like an interesting flavor combo.
I’ve still yet to try the mango chutney you posted recently but only because I can’t stop eating the mangoes I buy and that chutney recipe calls for 8 mangoes. If I can just keep 8 mangoes around long enough to make it. 🙂
What a great combination. I’ve only had mango jam once and it was a pineapple-mango. I like the use of cardamom and am always trying to find new ways to use it.
That looks different and cool…
I just bought my cardamom pods today!
I am already loving the sound of this jam 🙂
A fragrant jam! Surely delicious!
Cheers,
Rosa
Wow! Kevin you always amazing me, you are so special, I love mangoes and this jam look wonderful, Gloria
Fantastic. Wish I could grab that piece of toast & have breakfast now. 🙂 That jam looks fantastic, Kevin!
I love mangos! Cardamom is a great way to add spice without being overpowering.
I have 2 mangos in my fridge and I think I might have to make this, it looks devine Kevin.
Bravo!!!!
You’re amazing.
Some of the best recipes are ones where we wing it 😉 what a great turn out! yummy!
Lovely Kevin! I really must start making jam again. Store bought just isn’t in the same league and this one sounds particularly nice 🙂
Well now, I don’t know how you could resist mangoes– they are the best fruit, EVER! 🙂
Only one minute boiling for this jam! Now, how could it be easier than that? My boys were bothering me to buy a mango the last time we were in a store, and I may have to acquiesce to their demands.
What a lovely combo. And it looks like you used an ataulfo mango, my favorite!!
Chinatown mangoes are always perfect. I don’t understand why the ones at the grocery store only have a 30% chance of ripening properly. Maybe they should all source their mangoes from Chinatown! Anyway, enough with business ideas: your recipe looks lovely, I agree with you, mango and cardamom go very well together, quite exotic combo, almost leaning toward the chutney side of the life.
You are really mastering mangos indeed. I must get into making jam one of these days.
Marjie: Note, that is 1 minute of hard boil, where stirring it does not stop the bubbling. So it is actually boiling a bit longer to get to that stage.
This sounds so easy, but totally tasty. Nice job, Kevin.
Oh Kevin – inspired!! I am loving the mango/cardamom flavour combo, and what a lovely colour 🙂
I’ve not ever made jam but this recipe makes me want to give it a try. I love mangoes and recently incorporated mango into a quick bread.
ohhh. i saw this on tastespotting and was hooked immediately! how delicious!
I love mango and there are always non left for making mango jam but after seeing yours ,I would want to try making my own mango jam too. Thanks for sharing such a simple and easy to make jam recipe 🙂
What a gorgeous, seasonal jam! I’ve not used cardamom with mango, but I’ll bet it’s an excellent marriage. Have you tried this on a grilled cheese sandwich, mayhaps? Bet it would rock with a bit of brie!
Love mangoes. Love cardamom. I like how you explain your thought process here. I’ve been studying flavors and how they go together, so that’s really interesting to me. Have you seen The Flavor Bible? It will give you great ideas for jams I bet. I use it to come up with different ice cream flavors.
what a lovely combination, mangoes and cardamom. i’ll have to add some into my next batch of mango chutney.
another great use for too much perfectly ripe fruit is lassi- just blend the mangoes (cardamom, too!) with some plain yogurt, and serve over ice. it’s addictive.
Bookmarked! It sounds like a fabulous combination.
i have never made jam before and i just might try this since the bf loves mango:)
Just found your site on Tastespotting. Will try a savory version with finely minced chili peppers to liven up the grilled cheese sandwich. Have added your site to my bookmark file.
Thanks, rosedarpam in Hawaii
Terrific ! I love cardamom..
Nice combination. There’s also an easy way to make jam without pectin. You make a sugar-water caramel, when it’s caramel coloured you drop in the fruit and wait for it to cook down and thicken. Used to do it alot with pinapple. Keep meaning to try it with bananas….
That sounds really good… I made jams only few times but I’m not really sure about how long they can be stored, as we ate them within few weeks.
Have a wonderful day and don’t forget to check out chocolate-making kit giveaway on my site 🙂
Margot
it sounds like a lovely combination!
I know someone in my house who loves mango and cardamom. What a lovely idea. And, the possibilities for cooking…. fish, chicken or pork, or even to put in some white bean chili.
You know Kevin, Mango, cardamom (& saffron ) together is a match made in heaven! I could have this for all my meals!
What a lovely flavor combination – I love cardamom!
All your recipes look delicious. I am going to have to try the mango cardamom jam. I just finished making a mango coconut bread and thought I would look up other mango recipes. Right now in south Florida we are up to our eyebrows in mangoes. Its a wonderful thing. Mango jalapeño salsa is excellent on fish or chicken.
That looks so delicious. Your recipes are truly creative. Cardamom and mango is perfect combination. Sometimes we make a simple sandwich with slices of sweet mangoes on buttered bread. It is delicious.
Love your recipes! Can’t find Cardamom pods in my area. Can I sun ground cardamom, & if so, how much per recipe? Thanks so much!!