Mango & Chinese Five Spice Jam
This is a Low or No Sugar Jam
These directions use Low Methylester Pectin which is a special type of pectin that does not require sugar to set. Instead, it requires calcium. This calcium comes with the pectin, along with full and easy instructions on how to mix your calcium water required in this recipe.
Makes 5 x 250 ml jars:
- 1 kg mangos, peeled and chopped
- 1 teaspoon Chinese Five Spice
- 300 to 400 grams of xylitol or sugar
- 2 teaspoons low methylester pectin
- 2 teaspoons calcium water
- 3 tablespoons of lemon juice
- Prepare your 250 ml jars and lids by sterilising them in boiling water for ten minutes.
- Peel and roughly chop the mangos, place them into your preserving pan and bring them to the boil and cook for fifteen minutes or until the fruit has softened. If necessary, add a little water to prevent the mango from sticking. Stir frequently.
- In the meantime mix your low methylester pectin with 100 grams of the xylitol or sugar.
- Slowly add your xylitol/pectin or sugar/pectin mixture, stirring constantly to ensure that it is evenly distributed throughout your fruit mixture.
- Add your lemon juice, calcium water and the remaining xylitol or sugar and mix in well.
- Using a high heat and stirring occasionally, bring your jam mixture to a full rolling boil and boil for one minute. Remove from the heat.
- Using a ladle and jar funnel place your jam into your hot, sterilised 250 ml jars, leaving a one and a half centimetre headspace. Clean the rims of the jar to ensure you get a good clean seal and cap with your sterilised lids.
- Process your filled jars in a boiling water bath for five minutes.
- Alternatively, if you did not pre sterilise your jars and lids, process in a boiling water bath for 10 minutes.