| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts, Jams |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Mango pulp (buy about 6 lb) |
| 1/4 |
c |
Lemon juice |
| 6 |
c |
Sugar |
| 1 |
pk |
Dry pectin |
INSTRUCTIONS
Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or run
through a food processor or blender - try NOT to puree. In a 10 qt pan, mix
fruit, lemon juice and pectin. Place over high heat; stirring constantly,
bring to a rolling boil that cannot be stirred down. Still stirring, add
sugar. Return to a boil that cannot be stirred down, then boil for exactly
2 minutes. Remove from heat; skim off foam. Ladle hot jam into prepared
half-pint jars. Wipe rims clean. Place lids on jars and firmly screw on
rings. Process in boiling water bath for ten minutes. Makes about 6 1/2
cups.
Posted by Terri St.Louis-Woltmon
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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