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| Mango Jam
Slightly green mangoes, peeled, stoned and cut into small dice same amount of sugar Place the mango flesh in a saucepan and pour over just enough water to cover. Bring to the boil and cook until soft (15 - 20 minutes). Drain the mangoes well and then rub through a fine sieve, discarding the stringy remains. Weigh the mango pulp and transfer to a clean saucepan with an equal weight of sugar. Bring the mixture to a boil and then reduce the flame. Continue to simmer, stirring regularly, until the mixture forms a jelly when dropped onto a cold plate. Transfer to hot sterile jars, seal and store until ready for use Posted to http://groups.yahoo.com/group/Jewish_Cuisine/ By gabriella_kapsaski@� |