Friday, April 25, 2014

Tropical Flavors

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.

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.

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