| 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 <SuzyWert@aol.com>
on May 15,
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