Mango Ginger Marmalade

"Found on great mango recipe hunt to use bumper crop."
 
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photo by Ambervim photo by Ambervim
photo by Ambervim
photo by Ambervim photo by Ambervim
Ready In:
30mins
Ingredients:
4
Yields:
2 Pints
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ingredients

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directions

  • Peel the rind (zest) from the lemon, and cut into thin strips.
  • Squeeze lemon, reserving the juice. Chop the pulp, placing the pulp and ginger on a square of cheesecloth. (Or forget the cheesecloth and just mince very small) Tie cheesecloth with a string.
  • Cook lemon zest, spice bag and mango in saucepan over medium heat, stirring now and then, for 30 minutes.
  • Add sugar and lemon juice;bring it to a boil over medium heat , continue to boil, stirring often, for 10 minutes or until thickened.
  • Discard your spice bag.
  • Pour into hot jars, filling to 1/2 inch from the top of the jar.
  • Remove the air bubbles carefully; wipe all the jar rims.
  • Cover at once with metal lids,and screw on bands. Process in boiling water bath for 10 minutes. Store in dark, cool space.

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Reviews

  1. I love this recipe! I sustituted 1/2 of the sugar with Turbinado Sugar. This year I plan to try 1/2 Palm Sugar and see. I also use chopped Ginger that comes in a jar and it was amazing as I could add more to taste. Thank you for this great recipe!
     
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RECIPE SUBMITTED BY

As I am in South Florida, I have many edible fruits and perennial veggies in my yard. So, I like to cook with them.
 
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