Welcome again to Buddberry Farms! I wanted to share with you this fabulous recipe for a Mango-Chipotle Preserve. A while back, I had a hankering to make a new jam product. I like to combine ingredients that are complimentary to each other but not run of the mill combinations that you find in every grocery store. I knew I wanted to use mango and something spicy. I consulted with my daughter, who actually suggested this combination. I had previously made a pepper- apple jelly and I liked the sweet-hot combination.
Before I was sure I wanted to use chipotle peppers, I went in search on Pinterest for some possible ideas. There I actually found this recipe for the same Preserve I thought I had made up, with the help of my daughter of course.
This Chipotle Mango Preserves recipe was an entry that Audrey Humaciu at thatrecipe.com had made as part of a crazy ingredient challenge that she was involved with. Audrey is a food blogger and so I tried “my” recipe based on hers. The trick to this recipe seems to be the equal parts mango chunks and sugar that sit overnight together. I used a large zipper bag in the refrigerator. I believe there’s a chemical reaction that stimulates the natural pectin.
Here’s how I made my batch:
5 cups chopped, peeled mango chunks
5 cups sugar
1 Tablespoon lemon juice
2 chipotle chilis, rinsed of their adobo sauce & chopped
Combine the mango and sugar in a large zipper bag and swish together to mix thoroughly. Leave overnight in the refrigerator. The next day, strain the juice-syrup mixture into a large pot and boil the syrup, with the lemon juice, for about 20 minutes. Add the mango chunks and boil for another 20 minutes. Gently stir in the chopped chipotle chilis.
Now I canned mine and it made 6-8 oz jars, which I processed in a water bath for 20 minutes.
This Preserve is fabulous, sweet, spicy, but not too hot, and smoky warm; especially tasty over meats, or in a quesadilla….mmm…mmm…mmmm…now I’m getting hungry!
Welcome to Buddberry Farms. This is the name of our little 10 acre homestead in Central Florida. We bought the place last fall after renting for about 3 1/2 years. Most of the property is pasture for our 8 cows and not really a farm at all. Not a farm in the conventional sense at least. I barely have one little planting bed about 8×8 and a couple of bins of potatoes, idaho and sweet. However, we also have a small strawberry patch, a patch of cantaloupe growing among my sunflowers, and a myriad of containers. Work your way around the front of the house and you’ll find 7 blueberry bushes, 3 papaya shrubs and a couple of guava shrubs. These are the beginning of my edible front yard landscaping. Toss in a couple of fruit trees and there’s more growing than one might think! That’s not even including all the wild blackberries growing all over the property.
While I don’t have a particularly green thumb, I do have some big hopes and dreams for the place. I aspire to add a fruit and nut orchard up in the front pasture where I can fence off a section while still having access to the water spigot. Before that however, we have to add another row of fencing around to protect the trees from the cows and horses. Everything takes more time and money than is readily available, so it’s slow going! We’re going to need hundreds of dollars in fencing supplies, the trees themselves, the removal of a few too many shade trees in the way, and of course there’s soil prep and companion plants to purchase or grow first.
That’s my goal for this fall, when it will be cool enough to plant young trees again. But first, I have a smaller goal to have my chicken coop built by the end of summer! That’s fast approaching, and I still have yet to actually start. That too is much more involved than one may think at first. I have to add a gate to the existing fence line, separate a section of pasture and add fruit tree nets overhead to protect the girls while they free-range, and I haven’t even got to the coop part! I’m tired just thinking about it. No one promised me it would be easy though and I do have the energy and drive!
This is a ton of work and we’re just starting out and learning as we go. We grow organically and try and use permaculture principles along the way. We’re trying to have the farm help support itself so we can become more and more self-sufficient. We have a small store of items we sell at farmer’s markets… signs, soaps, gifts and some edibles, such as my latest creation, Chocolate-Blackberry Preserves.
I hope you’ll join us and stay tuned for more to come in the near future.