Mango Ginger Marmalade

Recipe by Ambervim
READY IN: 30mins
YIELD: 2 Pints




  • Peel the rind (zest) from the lemon, and cut into thin strips.
  • Squeeze lemon, reserving the juice. Chop the pulp, placing the pulp and ginger on a square of cheesecloth. (Or forget the cheesecloth and just mince very small) Tie cheesecloth with a string.
  • Cook lemon zest, spice bag and mango in saucepan over medium heat, stirring now and then, for 30 minutes.
  • Add sugar and lemon juice;bring it to a boil over medium heat , continue to boil, stirring often, for 10 minutes or until thickened.
  • Discard your spice bag.
  • Pour into hot jars, filling to 1/2 inch from the top of the jar.
  • Remove the air bubbles carefully; wipe all the jar rims.
  • Cover at once with metal lids,and screw on bands. Process in boiling water bath for 10 minutes. Store in dark, cool space.