photo by Ambervim
- Ready In:
5 8 ounce jars
- 4 mangoes
- 1 lemon, juice of
- 1⁄2 lemon, zest of
- Prepare jars/lids.
- Peel and dice mangoes.
- Measure mangoes, pour into a kettle, and add equal amount of sugar.
- Add juice of 1 lemon and zest of 1/2 of lemon.
- Add just enough water to keep from sticking, about 1/4-1/2 cup.
- Cook until soft.
- Immersion blend until smooth or work in batches with a blender.
- Cook until thickened.
- (Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).
- Pour in jars and seal.
1. Don't use a kettle. Use a large pot. It's a lot easier to clean. 2. To thicken, crack open the seeds and cook with the jam. The pectin in the seeds will thicken the jam. 3. No need to add water. 4. I like to taste the texture of the fruit. I keep one of the 4 mangoes back and when the jam is nearly ready, I remove the seeds and add the last diced mango to the mixture and remove from the heat. I leave it for 15 minutes to let them soften and then bring it to the boil again. then I bottle it.
RECIPE SUBMITTED BY
Hello! Like just about everyone on this site, I love to cook. I especially love to bake--cookies, bars, cakes, and breads. My favorite cookbooks and recipe sources are those by Pillsbury, old copies of Farm Journals that I pick up at garage sales, Betty Crocker and this site. One of my real passions in cooking is experiementing...I look at a recipe and can't help but think how I could make it even better. I am hoping to post some of my creations to share.