When I bought that case of mangos the other day, the sales clerk said, "What are you going to do with all of those?" I smiled and said, "Oh, they'll be gone in 3 days." And they are! Although, only half of them went to jam. The rest just got eaten. Even Mocha, our rabbit, gets to have some - we give him a pit and he vacuums it clean. He doesn't get all of them; that would be too much fruit for our little bunny!
I finished up the last 4 today by making Mango-Pineapple jam. Since I didn't have a lot of sugar in the house and I was concerned about all the reports about this particular combination needing extra pectin, I decided to use the low sugar pectin instead. I think it worked out perfectly.
I finished up the last 4 today by making Mango-Pineapple jam. Since I didn't have a lot of sugar in the house and I was concerned about all the reports about this particular combination needing extra pectin, I decided to use the low sugar pectin instead. I think it worked out perfectly.
4 champagne mangos diced
1.5 cups pineapple chunks
1/4 cup lime juice
4.5 cups sugar
1 package powdered low sugar pectin
Blend the mangos and pineapple with an immersion blender but leave a few chunky pieces for texture. Mix with the pectin and lime juice, bring to a boil. Add the sugar all at once and boil the usual way. This made 6 cups and a little bit more.
Well, that's it for the mangos. Maybe we can start in on some violets soon? They should be blooming in the next week or so.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.