Better Homes and Gardens Jams and Jellies by Better Homes & Gardens

Author:Better Homes & Gardens
Language: eng
Format: epub
Tags: Cooking
ISBN: 9780544715561
Publisher: Houghton Mifflin Harcourt
Published: 2016-04-11T16:00:00+00:00

5 medium mangoes (about 4 lb.)

2 tablespoons lime juice

2 medium fresh Scotch Bonnet or habañero peppers, seeded and minced (see page 119)

7½ cups sugar

½ of a 6-oz. pkg. (1 foil pouch) liquid fruit pectin

1. Seed and peel mangoes (see page 127). Place mangoes in a bowl. Use a potato masher to crush mangoes into a smooth pulp. Measure 4 cups mango pulp.

2. In a 6- to 8-quart heavy pot combine mango pulp, lime juice, and chile peppers. Stir in sugar. Bring to boiling over medium heat, stirring to dissolve sugar. Quickly stir in pectin. Bring to a full rolling boil, stirring constantly. Boil hard 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon.

3. Ladle hot jam into hot, sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.

4. Process filled jars in a boiling-water canner 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks. Makes tk half-pint jars.

Per 1 tablespoon: 52 cal., 0 g fat, 0 mg chol., 0 mg sodium, 13 g carb., 13 g sugars, 0 g fiber, 0 g pro.

Simply Serve Fruit and heat marry for an assertive golden glaze. Brush this jam over salmon, chicken quarters, and pork tenderloin the last few minutes or grilling.

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