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JAM - Mango Lime Jam :]>
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| MANGO LIME JAM Dallas morning news August 3, 2011 | |
| 1 1/2 cups | mashed mango from about 3 to 4 small mangoes, peeled, pitted and mashed (see Note) |
| 3 cups | granulated sugar |
| 2 tablespoons | fresh lime juice |
• 1 pouch Sure-Jell Certo pectin
Place mashed mangoes in a bowl and add the sugar. Stir the mixture well and let stand for 10 minutes. Stir mixture every 3 minutes.
Measure the 2 tablespoons fresh lime juice into a cup and pour in the pouch of Certo liquid. Stir together until blended.
Add to the fruit-sugar mixture, stirring constantly for 5 minutes until the sugar is completely dissolved.
Ladle into clean containers; leave some room at the top, as it will expand when frozen.
Let stand at room temperature for up to 24 hours, then refrigerate for 3 days or freeze for up to a year.
Note: The small yellow Ataulfo mangoes make excellent jam.
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