Bermuda Triangle Mango Chili Jam Food

MANGO JAM

Mango Jam image

I came up with this recipe when mangoes were on sale. I shared with some gals at work and both said that a spoonful was like a ray of sun. It can definitely cheer you up on a chilly March morning in the Midwest. With four mangoes, I added about 4 cups of sugar. This may taste great with a little dijon mustard mixed in and used as a dipping sauce or as a basting/marinate for pork, salmon, or chicken. (Time is approximate.)

Provided by Saeriu

Categories Breakfast

Time 45m

Yield 5 8 ounce jars, 5 serving(s)

Number Of Ingredients 5

Ingredients

4 mangoes
1 lemon, juice of
1/2 lemon, zest of
sugar
water

Steps:

Prepare jars/lids.
Peel and dice mangoes.
Measure mangoes, pour into a kettle, and add equal amount of sugar.
Add juice of 1 lemon and zest of 1/2 of lemon.
Add just enough water to keep from sticking, about 1/4-1/2 cup.
Cook until soft.
Immersion blend until smooth or work in batches with a blender.
Cook until thickened.
(Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).
Pour in jars and seal.

BERMUDA TRIANGLE

Bermuda Triangle image

I found this recipe in an older cocktail guide a few years ago and haven't seen it in another guide since. I was at a bar, I couldn't decide on a drink, so the bartender pulled the book out from under the bar and told me to get back to him when I found something. This was what I hit upon and it has been a favorite ever since. ...

Provided by Tracey Frink

Categories Cocktails

Number Of Ingredients 3

Ingredients

1 oz peach schnapps
1 oz spiced rum
8 oz orange juice

Steps:

1. Mix schnapps and rum with orange juice. Serve over ice.

MANGO-CHILI JAM

Mango-Chili Jam image

From Sunset Magazine. If you don't want to can the jam, let it cool and spoon into containers. Cover and chill up to 3 weeks. To store longer, leave about 1 inch headspace in containers, cover airtight, and freeze.

Provided by Jellyqueen

Categories Mango

Time 1h

Yield 8 cups

Number Of Ingredients 5

Ingredients

8 fresh jalapeno chilies (6 to 9 oz.)
6 cups coarsely chopped peeled ripe mangoes
3/4 cup lemon juice
1 (1 3/4 ounce) package dry pectin, for lower-sugar recipes
4 cups sugar

Steps:

Broil chilies on a small baking sheet 3 to 4 inches from heat, turning as needed, until chilies are charred and blistered all over, 10 to 12 minutes. Cool. Remove and discard skin, stems, and seeds. Coarsely chop chilies.
In a 6- to 8-quart pan, combine mangoes, chilies, and lemon juice.
Mix pectin with 1/4 cup sugar and stir into mangoes. Bring to a rolling boil over high heat - keep stirring. Add remaining 3 3/4 cups sugar and stir until mixture returns to rolling boil. Stir and boil exactly 1 minute longer. Remove from heat.
Ladle into clean canning jars to within 1/8 inch of top. Wipe jar rims. Set clean, flat lids on top. Screw on bands. Invert jars for 5 minutes, and then turn upright. Let cool at least 24 hours. Check seals by pressing firmly on centers of the lids. If a lid pops back, it's not sealed; store it in refrigerator.**.
**Modern preserving guidelines call for leaving 1/4" headspace in the jars and boiling water bathing for five minutes at sea level. Remove to a protected countertop to cool, undisturbed, for 24 hours. Do not invert the jars as it can affect the sealing compound's ability to form a tight seal to the edge of the jar.

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