Friday and Saturday were busy for me since I was trying to use the rest of the mangos that a friend shipped to me from Florida. I had already made a mango-tomato jam but had a lot of mangos left over. I also wanted to get the tomato jams out of the way as well so I got some more tomatoes to complete that task.
I ended up making two different mango chutney’s and my standby tomato jam. The first chutney I made was from Food in Jars and is called Heather Francis’ Festive Mango Chutney. I did deviate from the recipe and added cardamom and not cardamom pods – because really who in the hell has cardamom pods lying around! You can find it at http://foodinjars.com/2015/01/guest-post-sailboat-canning-mango-chutney-heather-francis/.
The next chutney I made was from the Complete Book of Small-Batch Preserving on page 218 and I love this chutney although this time I used green peppers instead of read and added some chilli pepper flakes for color.
And finally I made tomato jam from Food in Jars which can be found at http://foodinjars.com/2010/09/tomato-jam/. I love this jam because it can be used on sandwiches, cheese spreads, or crackers.
I still have a crap load of pears to make jam out of which I will do today. I plan on making a pear ginger jam as well as a pear vanilla jam. I will also try to get a strawberry vanilla jam made within the next two weeks.