This would be my first attempt at making jam, something I’ve always wanted to try.
My grandma did a lot of canning when I was growing up.
She even had grand- dad build her a “dumb-waiter” that she could use to lift all of her canning down to the basement from the kitchen.
I’m not sure why the thought intimidated me though. I guess it just looked so complicated to me as a child.
It’s been three days since I had scheduled myself to do this, ( why was I procrastinating?) so today just had to be the day.
This is my Brown-Sugar Mango Jam recipe. ( I can never leave well enough alone and just make something the “normal” way, so I have added some interesting flavors to this very light and delicious jam recipe! I hope you will try it. )
Brown Sugar Mango Jam
8-10 ripe mangos – chopped and peeled
juice of 1-2 lemons
1/2 cup of Grade A maple syrup
1/2 cup light brown sugar – not packed
1 teaspoon Pumpkin Pie Spice
Mix ingredients in a big pot and bring to a rolling boil.
( optional – leave 2 seeds in during cooking process to enhance the flavor. )
Reduce heat to simmer for approximately 1 – 2 hours
Stirring occasionally. don’t let it stick. Break up big chunks.
Remove seeds with your spoon and discard
Prepare jars and lids by immersing in water to boil.+++++++++++++++===================
To check your jam for done-ness:
Put a plate in the freezer for 5 minutes.
Drop a bit of jam onto the cold plate ( this is called a “strike”) and put back in the freezer for 2 minutes.
If its thick and wrinkly, when you take it out, it’s ready to decant into the jars.
Pour the hot jam mixture into hot jars leaving 1/4″ of space on top. Place seal and lid ring screwed on loosely.
Put filled jars back into hot water making sure they are covered in water.
Boil for 10 minutes.
Take jars out of water to cool and allow seal to “pop” in place.
Congratulate yourself for a job well done!
There’s something soulful about taking the time to make your own jam. Hard to describe, but I felt something inside me shift, as I went through this process of preparation, cooking, and canning this beautiful fruit. Perhaps, I was connecting to Grandma’s spirit, or a long ago memory. All I know is that doing some of these things, that could be considered a “Cottage Necessity” is all about getting in touch with a part of ourselves that we don’t see every day. I hope you will try it and let me know how you did.
Bonus Flax seed cracker recipe ( by the way, the combination of the jam and cracker are amazing! Salty, Sweet, and Spicy )
Flax Seed Crackers – Preheat oven to 200 degrees. If you have a convection oven, use that setting.
1 1/2 cup filtered water
1 cup of flax seeds
3 tablespoons chia seeds
2 tablespoons of ground Psyllium powder ( Hawaiian Power Rinse)
Soak all of the above for at least one hour. Can be left overnight.
Add 3 tablespoons of parmesan cheese
3 tablespoons of sunflower seeds
3 tablespoons of raw hemp seeds
1 1/2 teaspoons celtic sea salt
Mixing all ingredients together with oiled hands. I use olive oil.
Line a cookie sheet or pan with parchment paper.
Spread mixture into pan, pressing down to flatten to a thin layer.
Score lightly with a knife before putting into oven. I like to make squares
Put in oven for one hour, then flip the whole thing over and cook for one more hour.
I left mine in the oven overnight, because I fell asleep, and it was fine.
If any of your crackers are not crispy when you break them apart, you can put them back into the oven to crisp them up more after breaking them up.
These are delicious, healthy, and easy to make. A nice way to add some extra fiber into your diet while doing a cleanse and having something healthy to replace chips.
Try it with the Mango Jam!
Occasionally I find a seed that has started to sprout, and want to become a tree. So, I like to try and oblige it and help it succeed.
This mango seed has shown some signs of life. See the root sticking out?
The easiest way, that I’ve found to get the tree started, is to wrap the seed in a wet paper towel, and put it into a baggy so it can germinate.
Once it has had some time to let it’s roots get stronger, I plant it into a pot, and keep it watered until it reached at least a foot tall. At that time, it can be put into a larger pot, or planted into the ground. Just remember to keep it watered.
I have also had a lot of success starting avocado seed this way. The old toothpick in a jar method has never really worked for me.
How wonderful to be able to support life in this way, plant a tree, and reap a beautiful harvest one day. It really makes you feel as though you are a part of God’s grand plan.