Mango Raspberry Jam

The unexpected combo of mango and raspberry results in a jam with a candy-like fruit flavor, like one of those mystery dum-dums that’s impossible to pinpoint exactly which fruit you’re tasting other than it is delicious.

This ultra-flavorful jam comes together surprisingly quickly and with less sugar than traditional jams, and can be water-bath canned for long-term storage or stored in the refrigerator or freezer if you don’t want to deal with the hassle of canning.

I recently found myself staring down a surfeit of mangoes and raspberries in the fridge after multiple rounds of recipe testing mango lime tarts and raspberry mousse cakes (the recipe for that one is coming very very soon – you don’t want to miss it).

Needless to say I had a lot of leftover fruit, and wasted fruit is something I simply cannot abide.

This recipe didn’t quite make it into That’s My Jam, but not because it’s not delicious (spoiler: it is quite scrumptious, actually, and one of my new favorites). Rather, the only reason it wasn’t included is because the idea came to me literally two days after I’d submitted the final book files to the printer.

But if you’re looking for more fun and unique jam recipes, definitely get yourself a copy of That’s My Jam, now available in a gorgeous hardcover edition as well as pdf/ebook format; I’ve also got a few limited bundles left which include a box of Pomona’s pectin which you’ll need to make the majority of the recipes in the book (as well as this one).

As always, you know the rules around here: no naked jars. Be sure to scroll through to the bottom of this post for the free printable labels and the option to buy an editable version (now available in multiple formats!)

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The Best Pistachio Extract: a Taste Test

Pistachio is a flavor we all love and know, or, at least, we think we know—because, in reality, pistachio is one of the hardest flavors to define, describe, and recreate in extract form.

After my favorite pistachio extract was discontinued, I started looking for a suitable replacement. A task which turned out to be far more difficult than I anticipated. I ended up buying nine (yes, 9!) different pistachio extracts and decided to pit them against each other to find out which one had the best pistachio flavor.

Unlike vanilla, lemon, or even almond which is a very clear and defined flavor (we all know what vanilla tastes like, and while various vanilla extracts can vary in quality and intensity, they still taste like vanilla), pistachio is much more subjective (I mean, be honest, how you would describe pistachio flavor?)

The prevalence of fake pistachio flavor has further skewed our perception of what pistachio actually tastes like, which in reality is mildly sweet, nutty and earthy, and sometimes even a bit piney, woody or herbaceous depending on the freshness and variety. Toasting the nuts changes the flavor profile entirely: toasted pistachios will be less bitter and grassy-tasting, and more buttery and toasty than their raw counterparts.

Did you know: pistachios are from the same botanical family as mangoes and cashews?

Because the natural flavor of pistachios is so mild and easily overpowered by other ingredients like chocolate and butter, I like to add a bit of pistachio extract to any pistachio-flavored treats or desserts to play up the pistachio flavor.

However, I’ve found that pistachio extracts vary wildly in terms of their flavor notes and overall pistachio-ness. It is very hard (well-nigh impossible) to find a pistachio extract that tastes like actual pistachios.

The nine brands we tried were all over the board. No two tasted remotely alike. From orange to almond to marshmallow to cherry, these extracts tasted like pretty much everything except pistachio.

I do think in most cases the pistachio extract does enhance the natural pistachio flavor in a recipe (assuming your recipe actually has pistachios in it in the form of whole/chopped nuts, pistachio flour or pistachio butter). So even if the extract itself doesn’t taste exactly like real pistachios, it will still improve the final product, so it’s definitely worth using in that regard.

Based on the flavor notes we detected in many of these extracts, you could probably also get away with using vanilla extract mixed with almond extract and get similar results. Do with that information what you will.

Disclaimer: I was gifted some of these products from the respective brands, but purchased all the others. All opinions are my own. This post contains affiliate links. Prices are shown as of June 2023 and may be subject to change.

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Pistachio Sour Cream Cheesecake

Pistachio lovers… this one’s for you: with a green and nutty pistachio flavored filling, creamy sour cream topping, and a sweet and salty pistachio cookie crust.

Gorgeous and green and oh-so-delicious, this pistachio cheesecake is made with sour cream in the filling for a silky smooth texture, plus a sour cream topping for a perfectly creamy finish (no water bath necessary!)

My pistachio obsession continues.

Now that you’ve got a batch of homemade pistachio butter in your fridge (assuming, of course, that you haven’t completely devoured it yet), this pistachio cheesecake is the perfect use for it.

The cheesecake filling is incredibly simple, made from cream cheese, sugar, sour cream, whole eggs, and pistachio butter for flavor and color. Each bite is super creamy (dare I say, the creamiest) and with a nutty, buttery pistachio flavor that contrasts perfectly with the tangy cream cheese.

For even more pistachio flavor (because if some is good, more is better) I added chopped nuts to the crust, and sprinkled even more chopped pistachios on top for garnish, so every bite is chock full of pistachio flavor.

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Mango Lime Tart

A classic key lime pie with a mango twist, tart and tangy and velvety smooth, nestled in a sweet and salty graham cracker crust (with a surprise kick of spice). Topped with a squiggle of fresh whipped cream and gorgeous edible mango flowers, it makes for a truly stunning presentation.

Talk about gorgeous: this mango lime tart is dressed to impress, but you’ll be surprised how easy it is to prepare. Make it a day ahead of time to be sure it has plenty of time to set before slicing and serving.

This recipe was created in partnership with Amoretti (use coupon code LOVEANDOLIVEOILFREESHIP for free shipping on your order!) All opinions expressed here are my own.

Imagine, if you will a key lime tart… bright and tangy and perfectly sweet, rich and creamy and melt-in-your-mouth smooth. Now add mango and prepare to swoon.

This tart and tangy mango lime tart (you could say it’s a… tart tart.) features an ultra creamy mango lime custard filling nestled in a sweet and salty graham cracker crust with a pinch of cayenne that makes for a spicy surprise. Top that with a touch of freshly whipped cream and you have yourself one tasty tropical treat your tastebuds (not to mention your eyes) will treasure.

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That’s My Jam: 2nd Edition (now in print!)

Can you believe it’s been 7 years since I first released That’s My Jam? (The fact that it’s been 11 years since Cookie Dough Lover’s and Breakfast for Dinner is even more unbelievable.)

I figured it the time was ripe for an update (pun intended).

The new version is updated and expanded with a dozen new recipes that didn’t make it in the 1st edition, including 5 brand new and exclusive jam recipes you won’t see anywhere else. I also added an entire new chapter called Shoulder Season, showcasing jams and jellies that combine fruits and flavors from different seasons (like apple/rose and blueberry/Meyer lemon).

In addition, all recipes have now been updated to include metric measurements (hooray!), there’s a gorgeous new cover, and the whole thing has been redesigned and reformatted for print.

You heard me right… print.

Yep, that’s right, you can now get an actual, physical, gorgeous hardcover copy of That’s My Jam for your kitchen library! I personally prefer cooking from a physical book instead of a digital pdf or website, so this was partially a selfish decision so I’d have a hard copy for my own kitchen. But I hope you love it too. :)

This whole process took me way longer than I initially anticipated which is why this is launching now and not at the beginning of canning season like I’d originally hoped. But the whole point of the book is that every season is canning season, right?

Of course, the fact I decided to give the book a design makeover, add metric measurements for all the recipes, and add half a dozen brand new recipes was part of the reason. But the final result is so worth it!

The gorgeous 172-page hardcover book is currently only available through my site, available for both US and International shipping (please note the book was briefly listed on Amazon/B&N/etc but the quality was so crummy I ultimately decided to print it elsewhere and just sell it myself, so if you see it there please don’t buy that version).

Buying Options

Limited Edition *SIGNED* Book Bundle

This special limited edition package that comes with a signed hardcover book, a box of my favorite Pomona’s pectin, plus a blueberry or lemon fruit notepad.

Buy Now – $46

Estimated delivery time 2-3 weeks.

Digital PDF eBook

The ebook version has also been updated, now only available as a single bundle edition with all the same new recipes as the print version just in a convenient digital PDF format.

Buy Now – $17.99

If you previously purchased the ebook, keep an eye on your inbox for an exclusive discount code to upgrade to the new edition. :)

You can also get a standalone hardcover copy as well if you don’t need or want the full bundle. See all buying options in the new Love & Olive Oil Shop.

Have I had this shirt in my closet for years and finally found the perfect occasion to wear it? Indeed.

What’s Inside

• 52 unique recipes for homemade jams and jellies, organized by season (including a new SHOULDER SEASON chapter with recipes combining fruits from multiple seasons).
• 13 BONUS recipes for sweet and savory dishes to showcase your jams.
• Access to downloadable printable labels for each and every recipe, for gift-ready jams.
• Getting started tips, tools, and information for new and experienced canners alike.
• Resources for supplies, jars, and extended reading.

If you are…

• An experienced canner looking for some unique new recipes or some designerly labels to up your packaging game…
• A beginning canner looking to play with new flavors and techniques…
• A newbie who has been wanting to learn how to can but has been hesitant to try…

…this book is for you!

Some highlights…

Rose Apple Jelly

Lemon Lime Marmalade

Lavender Peach Jam

Blackberry Vanilla Jam

I am so excited to finally be able to offer a hardcover version of this book, and hope you are too!

Because I am handling all shipping and fulfillment myself, estimated ship time is currently 2-3 weeks (and I appreciate your patience here as I’m not Amazon). While this isn’t ideal, it was the best way for me to be able to offer a high quality printed book at a reasonable price.

Of course, I’ll still be offering plenty of jam and canning recipes here on the blog (I’ve got no shortage of ideas for new and unique combinations). Please visit the canning recipes archive for all the past published recipes, plus the freebies & printables archives for all the recipes with free printable labels available (I also hope to start offering more editable Canva templates here in the near future).

Thanks everyone for your continued support!

Happy Canning!
– Lindsay

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Homemade Pistachio Butter

Pistachio butter may not be as ubiquitous as peanut or almond butter, but it is by far my favorite of all the nut butters, with its gorgeous green hue and unique nutty flavor. Making your own is surprisingly easy: all you need are pistachios and a food processor or high-powdered blender.

I tested half a dozen batches of homemade pistachio butter so you don’t have to! I experimented with various methods including blanching and toasting the nuts, different appliances, and a few different types of pistachios to determine the best and easiest way to make the creamiest, greenest pistachio butter ever.

Pistachio butter has become a staple around these parts (you could say I’m going through a bit of a pistachio phase right now), and I’ve been using it regularly in recipes, some of which require multiple rounds of testing. So, needless to say, I’ve been going through a lot of pistachio butter.

I had been buying jars of pre-made pistachio butter for my recipe testing, but it’s not cheap, nor is it very consistent in terms of color (and while that might not matter to you, when I want a beautifully photographed pistachio recipe, that iconic green color is very important, we eat with our eyes first after all!)

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Homemade Lime Cordial (Just 2 ingredients!)

When the heat of summer finally hits, I know it’s cordial time. Specifically, lime cordial, a tart and refreshing mixer that’s perfect for summertime sipping. Rose’s is the most well known brand of lime cordial, but this homemade version is even better, with a punchy lime flavor and a perfectly balanced sweetness.

This no-cook recipe is ridiculously easy, all you need is sugar, limes, and a little bit of time and patience and you’ll have the makings for one excellent cocktail: just add gin (or pisco, or rum, or club soda).

I first attempted making my own lime cordial because I wanted to make the perfect gin Gimlet.

There are lots of variations on the Gimlet floating around, some calling for fresh lime juice and simple syrup, which is a great combination, but should really be called a sour rather than a gimlet. Don’t get me wrong, I love sours (like this raspberry lime sour) but to make a proper gimlet, you really need lime cordial.

Most Gimlet recipes call for Rose’s Lime Cordial, a commercially available lime cordial that has artificial sweeteners and colors and a more processed lime flavor that I don’t love, so I figured, why not try to make my own?

I’ll tell you, once I tried my homemade lime cordial in a gimlet, I will never again buy the bottled stuff, especially considering just how easy it turned out to be to make myself.

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