I made this on a hunch that it’ll be good. The ripe mangoes are sweet enough to not require any additional sweeteners. The taste is phenomenal. This is so easy to make, if you have never made any sort of preserves, this is probably one of the best recipes to start with.
I canned several jars and they are keeping quite well, so I think the whole sugar as a preservative is just bull. There is enough fructose in these fruit to preserve them.
After I cook any kind of preserve or jam, I put it in jars and then place them in the oven (110°C / 230°F) until the preserve starts bubbling (usually about 20-30 min.). I then turn off the oven and let the jars cool with it. This has worked well to seal the jars, and so far none of my jams have spoiled.Ingredients handful of dried or fresh cranberries juice of 1 lemon 4 large very ripe mangoes 1 large apple (tart) Instructions
- Heat the cranberries in a medium-sized pot with the juice of 1 lemon.
- Wash, peel, and cut the mangoes into smaller pieces. When the cranberries and lemon juice start to boil, add the mangoes.
- Wash and peel apple, cut into smaller pieces, and add to the pot of mangoes. Bring to a simmer. Reduce the heat. Blend everything with a hand blender. Let it cook on low heat for another 20 minutes. Put into jars and seal or place in refrigerator.
Serving: about 3 jelly jars