| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| And, Jams, 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 | T | Lime zest, finely minced |
| 7 | c | Sugar |
INSTRUCTIONS
1998 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 <[email protected]> on May 15,
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