Mango And Chilli Jam Recipe

I was looking for some thing wonderful to make with a bounty of mangoes and I found the perfect recipe

MANGO AND CHILLI JAM

 

Sublime with my Queen of Puddings

(see recipe)

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

INGREDIENTS

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.

On The Table

Found in Jams & Chutneys ~ Thane Prince ~ A Fabulous Book