I was looking for some thing wonderful to make with a bounty of mangoes and I found the perfect recipe
MANGO AND CHILLI JAM
Equally delicious with tarts
Yoghurt and ice-cream
And that old favourite jam on toast or toast and jam
Takes 20 minutes Makes 1.5kg (3lb 30z) Keeps for 6 months
Flesh from 4 ripe mangoes, about 750g (1lb 10oz)
3 red chillies, deseeded
650g (1lb 7 oz) white granulated sugar
Freshly squeezed juice of 3 limes
250g (9oz) liqued pectin
Put the mango flesh in a food processor or liquidizer with the chillies,
Reduce to a puree.
Transfer the mixture to a preserving pan.
Add 250 ml (8floz) water; the sugar and the lime juice.
Heat slowly for about 10 minutes, stirring to dissolve the sugar.
Increase the heat and cook at full rolling boil for 5 minutes.
Stir in the pectin. Return to the boil for 2 minutes, then test for a set.
When setting point has been reached, pot the jam into hot sterilized jars, seal and label.