Mango Ginger Marmalade Food

MANGO JAM

Steps:

• Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
• Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
• Pour cooked jam into sterilized jars and seal according to canning directions.

CARROT GINGER MARMALADE

Steps:

• Peel carrots and put through a food chopper, or grate them.
• Cover with water, add the finely chopped ginger and simmer til carrots are tender.
• Cut oranges and lemons in quarters, removing seeds. Either slice paper thin or put through a food chopper (including the peels)
• Cover with water and cook gently until peel is tender (approx 2 to 3 hours) Combine with carrots/ginger and measure.
• Add 2-3 cups of sugar for each cup of fruit mixture.
• Bring to a boil and cook gently until jam is thick and clear.
• Pour into hot, sterile jars and seal.

LEMON GINGER MARMALADE

Steps:

• Prepare canner, jars, and lids.
• Measure sugar and set aside.
• Using a vegetable peeler, remove yellow lemon peel in long strips. Cut strips into thin slices. Reserve fruit.
• In a large deep stainless steel saucepan, combine lemon peel, baking soda, and water. Bring to a boil over high heat. Reduce heat, cover, and boil gently for 5 minutes until peel is softened. Remove from heat and set aside.
• Using a sharp knife, cut white pith from lemons. Working over a large bowl to catch juice, use sharp knife to separate lemon segments from membrane. Place segments in bowl and squeeze membrane to remove as much juice as possible, collecting in bowl. Discard membrane and seeds.
• Measure 1 cup lemon segments and juice. Add to softened lemon peel with gingerroot. Whisk in pectin until dissolved.
• Bring to a boil over high heat, stirring constantly. Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard, stirring constantly, for 1 minute. Remove from heat and skim off foam.
• Ladle hot marmalade into hot jars, leaving 1/4-inch headspace. Remove air bubbles and adjust head space if necessary by adding hot marmalade. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
• Place jars in canner, ensuring they are completely covered by water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool, and store.

GRAPEFRUIT AND GINGER MARMALADE

Steps:

• Scrub & rinse fruit, put it and the gingerroot into a large sauce-pan; cover & simmer for 2 hours (until soft).
• Remove pan from heat; leave grapefruit to cool overnight.
• Next day, halve the fruit, scoop the pulp and seeds into a strainer; set over a wide bowl, rub/press fruit through strainer into the pan below.
• Add back the cooking liquid and the sugar; heat gently until sugar dissolves.
• Bring to a boil and then boil for three minutes.
• Meanwhile---finely slice the peel (or process for a few seconds in food processor); stir peels into boiling syrup, continue until mixture reaches 200*F (for sea level).
• Remove pan from heat; skim foam, let stand for 5 minutes to stabilize fruit throughout.
• Spoon marmalade into hot jars, seal with two-part lids.
• Process in a boiling water-bath for 15 minutes (sea level).
• Label jars, store in a cool-dark place.
• NOTE: Just before spooning into jars, add a splash of rum. Yippee!

GINGER MARMALADE

Steps:

• Juice fruit and blend juice with 3 cups water.
• Chop pulp and peel fine.
• Mix and boil 20 mins.
• Mix 3 cups water with sugar and cook 20 mins.
• Add pulp mix and ginger.
• Simmer 2 hours.
• Pour into sterilized pint jars and seal.