jrtrint@pacbell.com (1E150) (06/17/91)
Since mangoes are at the height of their season (I'm in N. California),
here's our favorite jam recipe. Colene managed to find us size 8
mangoes in Oakland's produce section for $ 7.25 a case - size 8's are
huge, about as big as a Nerf football :-) - You'll usually see sizes 12
and 14 (much smaller) in the grocery stores. This original recipe is
based on these smaller sized fruits and is a cross between a jam and a
marmalade.
Mango / Lime Jam
Makes 4 pints
Ingredients:
5 to 6 ripe mangos (size 12 or 14)
5 to 6 fresh limes
2 Tablespoons lemon juice
1 package "Sure-Jell" or equivalent
7 1/2 Cups granulated sugar
Procedure:
Finely grate the lime rinds, cut limes in half and juice them. We use an
old fashioned hand grater and electric citrus juicer.
Peel and chop mangos, saving juice and pulp ( messy but fun. ) Crush
the fruit throughly, or run thru food processor with the medium blade.
Idea is to end up with chunky puree, not mango juice!!
Measure 4 cups of this puree into a large pan. Add the grated lime rind
and 3/4 cup of the fresh lime juice ( add bottled lime juice if
necessary ) Add lemon juice and Sure-Jell, mix very well to dissolve
powder.
Add all of the sugar, mixing well to dissolve. then bring to a full
rolling boil over medium high heat. You'll have to stir almost
constantly to avoid burning. Boil for one minute, stirring constantly,
and them remove from the heat.
Stir and skim for 5 minutes, then ladle into hot, sterilized jars. Seal
and invert the jars for a few minutes to set the lids.
Pretty stuff, lots of fruit taste, and very, very good on homemade
whole wheat bread/toast.
jrtrint@PacBell.COM