I used agar-agar, which is vegan and is made of seaweed, but you can also use 1 tablespoon of gelatin (Please follow the instructions on the package). For more healthy, gluten-free, low-GI, pesco-vegetarian recipes, please visit my blog, www.innerharmonynutrition.com.
This recipe is a sweet preserve. I used to make it for my M.I.L. for Christmas, as it incorporated her 2 favourite flavours, mango and ginger!
She loved it and devoured it every year!
She was not a fan of the chilli, so I used to tie a vanilla pod and a few whole cloves in muslin instead..... which was removed before bottling of course!
This made for more of a sweeter preserve for her.
You could also use star anise of cracked cardamom pods in a tied muslin bag as something different.
This makes about 4 jars...... but will depend on the size jars you use.
N.B. You will need approx 900gr (2 lb) mangoes for this recipe (4 mangoes)
This recipe comes from the 2002 cookbook, Cranberry Cooking for All Seasons. It's great on hot rolls & muffins of all kinds, but we really like it spread on a toasted slice of nutty, whole grain bread. Preparation time does not include the time needed for the soft butter to firm up in the refrigerator.
Licor 43 a Spanish liqueur which has 43 complex ingredients and matches very well with figs is included in this recipe. The vanilla is right up front then citrus and herbs and spices that are a secret. Shh!! To keep this Spanish you can use Spanish figs but any well work.
I made a step x step directions and photos on making Recipe #252973 here http://www.recipezaar.com/bb/viewtopic.zsp?t=226477. A guide if you need. ;)
I received strawberry guava and a recipe from a friend who was just not up to making her jelly this year (Recipe #460307). As I was processing I found my own way and made jam instead (I prefer a jam to a jelly). Adjust the recipe based on what you have access to pick. I now know why you don't find strawberry guavas or products in the stores. This is really a very fragile fruit. Oh, but it IS tasty. Give this a try.
Your overripe bananas don't need to go to waste anymore. Everyone will go "bananas" for this sweet, delectable jam/sauce on everything from waffles to ice cream, crepes to cake filling. I've never done the full canning routine with this, since it's sealed in the jars while hot, but I suppose you could.
Recipe from the Joy of Desserts website, adapted slightly for personal taste.
I only had a few meyer lemons from my first crop, and I wanted to make the best marmalade. I found this recipe on Simple Recipes and I certainly got the best tasting marmalade I ever tasted. The mixture of the lemon/orange taste really makes this different than the straight orange.Here is the site to review for the pictures, the complete recipe is here without the pictures. http://simplyrecipes.com/recipes/meyer_lemon_marmalade
This recipe calls for Meyer lemons, a hybrid of a regular lemon and an orange, that is thinner skinned and sweeter than a regular lemon. You cannot substitute regular lemons for Meyer lemons in this recipe. I followed the recipe, and it came out perfect.