Mango+Lime+Bacardi=JAM!

Don’t make BORING jam – Live a little!

Ok so I am not one to stick to a plain jam. I love experimenting with all sorts of things. Now before the season is over, decided to make my last batch go mango Jam.

I usually always add limes as it stops it being so overpoweringly sweet. I don’t use as much sugar either. Sometimes I have to add extra pectin to ensure it sets, but I prefer it on the softer side. That is so I can add to yoghurt for breakfast, sponge cake and custard for dessert or even blend in a tropical fruit punch as a cordial.

So I was thinking I would add Brandy today but then found an old bottle of duty-free Bacardi. Was a no-brainer. Personally I think it is one of the best I have ever made. Let’s call it Mango Punch Jam.

You can adjust quantities to suit your amount, but this is what I used today.

2.5kg diced up fresh Mangoes
Juice and shredded rind of 6 limes
Juice of 2 large oranges
3pkts pectin 50gm (Jamsetta)
Bacardi 300ml (or any other alcohol)

Before you start, put 3 saucers in the freezer for testing plates.

In a very large pot, add mango pulp, juices plus cut into quarters the lime and orange skins. Slowly bring to the boil and simmer for about 30 mins to cook the pulp.
Mix sugar and powdered pectin in a bowl. When pulp is cooked, add sugar mix stirring constantly. Boil for about 10 -15mins and skim the scum off the top and remove the orange and lime peel.
Put a little on the cold saucer an d put in the fridge for a few minutes. drag your finger through the jam. if a skin has formed, it may be thick enough. if not cook a little longer out you may have to add more pectin.
Lastly add Bacardi and simmer for 1 minute.
Let rest for a few minutes and then fill your clean jam jars.