Exotic Mango Banana Jam Delite Food

EXOTIC MANGO BANANA JAM DELITE

Steps:

• Crush bananas with lemon juice to prevent browning. Set aside.
• Meanwhile prepare boiling water canner. Heat 7-10 (8 oz) half pint glass preserving jars with lids and bands in simmering water until ready for use. Do not boil. Set bands aside.
• Combine mangoes, bananas and vanilla in a 6- or 8-quart saucepan. Gradually stir in pectin. Add up to 1/2 tsp butter to reduce foaming, if desired. Bring mixture to a full rolling boil that can not be stirred down, over high heat, stirring constantly.
• Add entire measure of sugar and liqeuer if using, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
• Carefully remove vanilla and ladle hot jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
• Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Lable.

MANGO DELITE!

Steps:

• juice the mange removing the pulp.
• heat the milk with the sugar until it becomes thick and then add the cream and mango pulp.
• Stir till the mixture becomes creamy.
• Add the flavour.
• Cool immediately and quick freeze till it becomes hard.
• place in blender and make a smooth mixture to break any ice crystals.
• place in refrigerator and serve chilled as needed with cherry.

PINEAPPLE MANGO BANANA HABANERO JAM

Steps:

• Cut all of the fruits as directed, and place the mango and banana in a blender with 1/4 cup water to blend.
• Mix the blended mango and banana and the pineapple chunks in a pot and mash with a potato masher.
• Set the pot on medium heat, adding freshly squeezed lime juice from two limes.
• Bring the pot to a slow boil and add the sugar and pectin.
• Once boiling, add the habanero halves and allow to boil for another 3-5 minutes.
• Discard 5 of the habaneros (10 halves in total), and mince the remaining habanero (i.e. two halves) and add back to the mixture.
• Ladle the jam into sterilized canning jars (leaving 1/4 inch head room) and boil for 10+ minutes depending on altitude and jar size.
• Allow to cool on a wire rack.