Vanilla Mango Jam

Finished produce

After buying a couple of trays of very nice Bowan Mangoes for $25, there were 20 mangoes in each tray. Pete and I "cheeked" and froze on tray full in chutney sized lots (x2) and jam sized lots (x2).   I found lots of jam recipes online and finally settled on two. I made the Vanilla and Mango Jam on Monday.

I used some of the fresh mangoes that were still in the fridge, wanting to save those we had put in the freezer until a time when I didn't have fresh ones.

This recipe was extremely easy to make, but I don't think it will keep long and it isn't really of a jam consistency, more a thick sauce.

Vanilla Mango Jam

3 ripe mangoes - finely diced
3/4 cup sugar
1/2 cup water
1 vanilla bean

Put the first three ingredients in a saucepan and then split and scrape the seeds from the vanilla pod, adding them and the pod to the saucepan.

Bring to a slow simmer for about half an hour or until almost all of the liquid has boiled off. 

Remove vanilla pod.

Mash with a fork and set aside to cool. 

I left some mango chunks in mine and bottled while still hot. I also added the juice of half a lemon, 5 minutes before the end of cooking, to help it set, which it hasn't. It made two jars. 

I had some on eggy banana pancakes and it is nice, can't really taste the vanilla and next time I'll add more of my vanilla bean paste (the pods are too expensive). I'll also add a bit of pectin I think, to make it a bit more "jam" consistency. I am keeping the opened jar in the fridge. The other jar I'm taking to NZ next week to give to my mum. I'll pack the jar in a vacuum sealed bag and then put that inside another plastic bag, just in case it leaks. Unfortunately it is more than 100 mls, so I can't take it it in cabin luggage. 

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