![]() Place the jam in a jar or jars and let stand uncovered to cool completely.Ĭover and place in the refrigerated for up to 4 weeks. Make sure you put the plate back in the freezer in between. If the jam is still runny or loose allow it to cook again (on high heat) another 3-4 minutes and test again. The jam should stay firm as opposed to running into the crevice you just made with your finger. Turn the heat up to high and boil the mixture hard for about 20 minutes, stirring frequently to prevent burning and overflows. So as I mentioned, just place the mango cubes, sugar and citrus juice in a large heavy-bottomed saucepan. ![]() Place a small spoonful on your cold plate and poke your finger in the jam. For that reason, the citrus juice is not optional in this simple mango jam recipe. Hendy Farms transforms tree-ripened mango fruits and hibiscus flowers into creative jams, honey and marinades made with. A cholesterol free food with no additives or preservatives that is great on yoghurt, toast or in baked dishes. Take your plate out of the freezer to test your jam. Hendy Farms Mango Jam is handcrafted in small batches with pure mango for a naturally sweet, puréed fruit spread. Once you believe the jam is near done and before testing with the plate, add the butter and stir well, cooking another 1-2 minutes. The jam should be thick and jammy and not slide off your spoon easily. Turn the heat down to medium low and continue to cook and stir another 15-20 minutes or until the jam is to your desired thickness. Transfer the jam into a small tub or jar. Place the cubed mango and all of the other ingredients into a heavy bottom saucepan (or a jam pan if you have one.) Simmer for 30 minutes, then allow the jam to cool for 20 minutes. I called it the Mango Jam because its made for jamming on. Cook on high heat for a total of 30 minutes, paying attention and stirring often. Peel the mangoes with a sharp paring knife, then remove the stones and cut the flesh into cubes. THE MANGO JAM COMES IN 2 SIZES: 90' X 22 1/2' X 2 5/8' / 61.1L 1,425+TAX 94' X 23' X 2 3/4' / 68.2L 1,450+TAX DESIGNED & SHAPED BY KAI SALLAS DESCRIPTION: 'I’m really in love with the Mango Jam at the moment. Make sure to scrape the bottom of the pan often, to keep it from burning or sticking to the bottom. Stirring well, but with some gentleness so as to not totally break apart all the mango pieces. You can sell it to your friends, neighbours, offices, restaurants, food shops and even during food bazaar events. It can be a good source of additional income if you know how to market the product. Both the green and ripe mangoes can be used for making jam. Once most the sugar has dissolved into the mango mixture, turn the heat up to high. Mango jam is a sugar concentrated product similar to jelly. Stir well, making sure to mix in all the sugar so it begins to dissolve with the heat. Place the pot on the stove on medium high heat. Place a plate in the freezer (this is for testing if the jam is done later.)Ĭombine the mango, sugar, lemon zest and juice and salt in large heavy bottom saucepan and mix to combine.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |