Friday, August 10, 2012

Mango Chai Ginger Jam

Remember the Peach Chai Jam I made?

I just had to try it with mangoes and while I was at it, I decided to add some extra ginger to it. 

Oh. Baby.

It. Was. SOO. Good.

Really.  Really good.

I'll get right to the point.

Mango Chai Ginger Jam
  • 4 cups mangoes, cut into small pieces
  • 1 1/2 cup Robin's Caffeine Free Chai Juice
  • 4 T Dutch Jell All Natural Lite Pectin
  • 1/2 cup finely chopped candied ginger
  • 2 cups sugar
Combine the mango and chai juice in a pot with the pectin.   Stir well to dissolve pectin.   Bring to hard boil.  Boil hard for one minute.   Add ginger and sugar.  Stir well and bring to hard boil.   Boil hard for one minute.   Ladle into jars.  Process for canning.


  1. Mmm...that does sound fantastic. I'll have to go get a box or two of mangoes to try all these things I keep reading about. Someday...when they extend the day to 36 hours and I only need to sleep in about 4 of them. :-)

  2. I don't think you can go wrong with mango anything! You should start selling your jams. I think they're better than Dillman Farms' jams.


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