| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Jams, And, Jellies |
1 |
Servings |
INGREDIENTS
| 4 |
c |
Fresh mango pulp; (about 6-8 mangoes) |
|
|
Nonstick cooking spray |
| 6 |
c |
Slice peaches; unpeeled |
| 1/3 |
c |
Fresh lime juice |
| 2 |
tb |
Lime zest; finely minced |
| 7 |
c |
Sugar |
INSTRUCTIONS
Prepare the mangoes by coarsely pureeing fruit in a food processor- not
entirely, but enough to break up sinewy flesh of fruit.
Spray interior of preserving pot with nonstick cooking spray. Combine
mangoes, peaches, lime juice, lime zest and sugar in a pot ans stir to
combine. On medium heat, sissolve sugar. As mixture begins to foam, remove
foam with slotted spoon. Increase heat to medium-high ( jam should be
allowed to boil gently) and cook until jam tests done ( 220 degrees)
Ladle into hot sterilized jars to within 1/8 inch of jar top. Wipe jar
rims, remove air bubbles with a sterilized knife and place lids on top.
Process in boiling water bath 15 minutes.
**Drop the peaches into boiling water for 1 minutes and then into cold
water and remove skins if you prefer no skins in your preserves.
Recipe by: Pastapest
Posted to MC-Recipe Digest by Suzy Wert <SuzyWert@aol.com> on May 15, 1998
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