Mango Lime Jam

This mango lime jam is a perfect way to welcome the spring season. It reminds me of all the sunny days ahead. Try it with croissants, blueberry scones, or banana bread.
Ingredients

yield: Makes 5 cups, or 5 half-pint jars, active time 1 hour, total time 1 hour, 30 minutes

• 1 1/2 cups sugar
• 3 teaspoons Pectin
• 4 cups pureed or finely chopped mango
• 1/2 cup freshly squeezed lime juice
• 1 tablespoon freshly grated lime zest
• 4 teaspoons water
• 1/2 cup honey
• 1/4 teaspoon unsalted butter

Procedures
1. Whisk the sugar and pectin a medium bowl and set aside.
2. Combine the mango, lime juice, lime zest, and calcium water in a large heavy-bottomed pot and bring to a boil. Add the honey and butter and return to a simmer. Add the sugar pectin mixture and return the fruit mixture to a boil, stirring constantly. Boil hard for one minute
3. Remove the pot from the heat and skim any foam from the surface of the jam with a cold metal spoon. Ladle the jam into hot sterilized jars and process them in a hot water bath for 10 minutes.