There must be dozens of mango jam recipes in South Florida. This simple one brings out the natural goodness of the mango. I like to use the Ataulfo mango because of its pleasant balance of acidity and sweetness, but any ripe mango can be used.
Makes 8 cups
6 pounds ripe mangos, peeled, cut from the pit, and chopped
4 cups water
1 vanilla bean, split lengthwise
6 cups sugar
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon minced orange zest
In a large pot, combine the mangos, water, and vanilla bean. Bring to a boil and cook for 10 to 12 minutes, or until soft emough to mash. Remove the vanilla bean. Press the mango mixture through a medium-mesh sieve or food mill and return to the pot. Add the sugar, cloves, allspice, and orange zest. Gently bring to a boil, stirring frquently to prevent burnig, and simmer gently for about 45 minutes, or until thickened. Pour into hot, sterilzed jars and seal each jar with an airtight cover. Store in the refrigerator for 2 to 3 months.