So, I was at Whole Foods yesterday, ("Uh, oh!" you say...) and they were selling crates of mangoes. A crate only holds 8, and it was not a huge savings but enough that I could finally put my plan of canning mangoes into action.
The reason we were at the Whole Foods was we were looking for something for dinner. We ended up with chicken thighs, marinated and then grilled in the
zesty peach BBQ sauce. Yum! A success!
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
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!
