Wild Blueberry Mango Jam

The secret to this blueberry jam recipe (and there’s always a secret to the good ones) is not the mango. What kind of secret is that?

No, the little something that make this jam mighty are mites of coriander and cinnamon. In this small quantity they boost the natural spice of the blueberries without making the jam taste “funny.” No one really likes these kind of surprises, least of all at breakfast.
So where does one get wild blueberries this time of year? The IGA freezer case. Blueberries freeze well and work perfectly in this blueberry mango jam.
WILD BLUEBERRY MANGO JAM
Recipe

2 15 0z. bags frozen wild blueberries (7 cups)
2 mangoes, peeled and cut into small cubes (1 1/2 cups)
7 c. sugar
1/4 t. ground coriander
1/2 t. cinnamon
1 packet Sure-Jell pectin

Let the blueberries thaw. Put in a large heavy pot with a flat bottom.  Mash well with a potato masher.

Peel and cube the mangoes.  This OXO mango cutter  makes it easy – it smoothly cuts down on either side of the big flat seed. My video of this tool got the haters riled up; they’re just going have to deal with it.

(Recipe continues below.)

Bring the blueberries to a simmer. Add the packet of pectin, stir well to mix in.  Stir in the coriander and the cinnamon. Add the mango cubes. Bring it all up to a good boil, stirring all the while. Reduce to a simmer, cook for 3 minutes.

Add the 7 cups of sugar all at once.  Stir to mix it in. Bring the mixture back up to the boil — a good strong boil.  Cook for 1 minute.

Remove from heat. Pack into sterilized jelly jars. Seal with clean lids, process in a boiling water bath for 10 minutes.

Makes 13 1/2 pint jars.

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