Put mango puree into saucepan. Add sugar and lemon juice.
Mix well. Bring to a full rolling boil and boil for 1 minute, stirring
constantly. Remove from heat and stir in pectin, all at once. Skim off any
foam with a spoon. Ladle into hot sterilized jars and seal with
lids.
Recipe-II
MANGO-PAPAYA JAM
Servings
Ingredients
8 cups papaya slices
8 cups mango slices
8 cups sugar
4 cups water
Directions
Cook mango slices in 2 1/2 cup water until tender. Cook
papaya slices in 1 1/2 cups water until soft. Combine mango & papaya
with sugar and cook slowly until thick. Pack in hot sterilized jars and
seal. Process in Boiling Water Bath for 10
minutes.
Recipe-III
MANGO JAM TOO!
Servings
Ingredients
4 cups water
6 cups sugar
1/4 cup lemon juice
12 cups mango slices
Directions
Add water to mango slices and cook 15 minutes until tender.
Put mixture in food processor and chop fine. Return to pot and add sugar
and lemon juice. Boil until thick. Pour into hot sterilized jars and seal.
Process in Boiling Water Bath for 10 minutes.
Recipe-IV
MANGO PRESERVES
Servings
Ingredients
2-3 lbs. mangos, firm and ripe
LIGHT CANNING SYRUP
2 cups sugar
1 quart of water
Directions
Wash and dip mangos into boiling water for 1/2 to 1 minute
to loosen skin. Dip into cold water and drain. Peel, halve and pit mangos.
Cut halves into 3 slices (halves are fine for smaller mangos) and place
cut side down into jars. Leave 1/2 inch head space. Bring syrup to a boil.
Cover fruit with boiling light syrup, leaving 1/2 inch head space. Remove
air bubbles with a non-metallic spatula. Adjust caps. Process pints 25
minutes, quarts 30 minutes, in boiling water bath. Store in a cool dark
place.
Recipe-V
MANGO GINGER MARMALADE
Servings
2 pints
Ingredients
1 Rio Grande Valley lemon (sweet)
1 tbsp. fresh ginger, minced
8 cups cubed mangos
2 1/2 cups of sugar
Directions
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. 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.
~Katie, via the internet
Recipe-VI
TANGY MANGO MARMALADE
Servings
4-5 jars
Ingredients
3 large mangoes (2 1/2 - 3 lbs.) cubed, with juice
zest and juice of 3 medium limes
2 1/4 lbs. sugar
Directions
Put cubed mangos and lime zest with juice in large glass
bowl. Cover with pierced cling film. Cook in microwave on high for about
15 minutes. Remove and mash with a potato masher. Add sugar, cover and
cook in microwave for another 10 - 15 minutes. Pour into clean, hot jars.
~ via the internet, Helen Walland, Solihull, UK
