mangoes & blackberries

we love elaborate breakfasts as much as the next person - poached eggs, a good corned beef hash, stacks of pancakes dripping in buttery syrup, omelets with all the fixings. but few things come close to the simple satisfaction of great bread perfectly toasted, spread with a little butter and your favorite jam. we've made preserves before here and here, but this is our latest experiment in slow simmered fruit and sugar - mangoes, blackberries and vanilla bean. it's so wonderful on toast that you'll have a hard time only eating one or two slices and it's equally as delicious on pork chops or roasted chicken.

Mango Blackberry Preserves

makes about 3 cups

3 ripe mangoes, peeled & diced

1 pint blackberries, washed

1 vanilla bean, split and scraped

1 cup granulated sugar

place all ingredients in a medium pot and bring to a boil over medium high heat. reduce to a simmer and cook 1 hour or until fruit is broken down and slightly thickened. add a little water if mixture becomes too thick and/or a little more sugar to taste. if necessary, mash slightly with a potato masher or back of a wooden spoon. transfer to glass jars for canning or refrigerate for up to 2 weeks. enjoy!

jam

here's the last installment of homemade gifts for this holiday season. as you can see, we've been enjoying this berry vanilla jam and our first ever attempt at preserving. it was so much fun to boil the jars and then listen intently for the popping noise they make when they seal. we knew we were successful the next day when we checked the seals on all the jars and then opened one right away to taste! when i make small batches of this jam and don't preserve it, i eliminate the pectin - i think it thickens nicely with just the fruit and sugar. we're already enjoying the holidays with family and friends and will try to blog occasionally over the next few weeks from our travels. merry Christmas and happy holidays to everyone!

Berry Vanilla Jam

makes eight 8-oz jars

5 cups crushed mixed berries (strawberries, raspberries & blueberries)

1 vanilla bean, cut in half & scrapped

4 tbs lemon juice

1 pkg fruit pectin

7 cups sugar

Combine mixed berries, vanilla bean and lemon juice in a large, stainless steal saucepan. Bring to a full rolling boil over high heat and stir in pectin until dissolved. Add sugar all at once, stirring constantly, and boil for 1 minute. Follow preserving instructions.