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.

We don't really go through jam a lot. I maybe buy one jar a year. But then strawberries were on sale and I made this. I thought the 6, 8oz jars of jam would last us forever. I even gave some away. And then we flew through it and E expressed remorse that we had given any away. It's a good bit tangier than regular jam which we love. But if that's not your thing feel free to add some honey or sugar. Taste it before you add the apple juice/ pectin mix because it's not going to get much sweeter from there. Also with store bought jam chunks are not my thing. I love the chunks in this though. You could always throw the strawberries in the food processor or blender before adding the juice/pectin mixture to avoid so many chunks. Ingredients 3 lbs strawberries 2 tbs no/low sugar pectin 1 & 3/4 cup no sugar added apple juice 6, 8oz freezer jars Hull and de-stem (is that a word?) your strawberries. Chop them up and throw them in a bowl. Every time you throw a few hand fulls of strawberries in a bowl mash them with a potato masher. Once all of your strawberries are mashed to your desired consistency bring the apple juice and pectin to a strong boil. Let it boil for about a minute. Pour the hot apple juice / pectin mixture into your mashed strawberries and stir like crazy. Ladle the jam into the freezer jars. Keeps up to 3 weeks in the refrigerator or a year in the freezer. Peanut Butter & Jelly Baked Oatmeal may be one of our favorite uses (you can cut the sugar from the original recipe or add a drizzle of molasses to honey or maple syrup to get that "brown sugar flavor"). I have also added it to plain yogurt (perfect for home made yogurt) to flavor it. Do you have any favorite uses for jam?