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Anyways, I had saved some halves of uneaten bananas in the freezer so I thawed them and used them for this: Exotic Mango Banana Jam Delite. When I added the lemon juice to the bananas, it actually perked up the color, as they were pretty brown after being frozen and thawed. However, since I only had 1 cup of mashed banana, I used a cup of chopped golden kiwis. I also used a whole vanilla bean rather than a half. This made 6 half-pints and a little extra. And it smells wonderful!
After that, I made a variation of mango jam using nectarines. "Mangorine Jam," I'm calling it.
3 c. chopped mango
1 1/2 c. chopped nectarines (skin on)
2 T. lemon juice
1 package powdered pectin
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5 1/2 c. sugar
This resulted in 7 half-pints. I'm done for the day, since I have to work overnight tonight. While I was working on these, the kids were entertained by those little peg board bead things. I would like to thank the inventor of those things - they kept the kids busy for hours!
We made mango jam for our wedding favors. It's delicious and looked so pretty on our tables. It's a really good thing to do with a mango - not that there's any kind of bad thing about a mango.
ReplyDeleteI just read the mango banana jam recipe - I've gotta try it. Yum.
ReplyDeleteIt's very banana-y. Even with half the amount of banana...
ReplyDeleteI wonder if there's daiquiri potential with mango-banana? Or some sort of granita?
ReplyDeleteHmm. (I'm eating some now.) It's very tropical. It depends on if you like banana flavored drinks. The mango is somewhat overpowered.
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