Sweet Mango Preserves Food

SWEET MANGO PRESERVES

Steps:

• Place the mangoes, chilies, and ginger in a large pan. Add the lemon rind and juice, and stir in the water. Bring to a boil, and simmer for 20 minutes.
• Add the sugar, and heat gently until the sugar has completely dissolved. Bring to a boil, and boil for 10 minutes or until a thick consistency is reached.
• Stir in the sultanas and balsamic. Cook for an additional 5 minutes.
• Let cool slightly, and pour into warm sterilized jars. Seal according to manufacturers directions.

MANGO PRESERVE

Steps:

• Place the mango's, chillies and ginger in a pan (a pan suitable for preserving), add the lemon rind, juice and water & simmer to the boil for approx 20 minutes.
• Add the sugar and heat gently until the sugar has completely dissolved then bring to the boil and boil for a frurther 5 minutes.
• Leave to cool slightly and pour into warmed sterilized jars and seal.
• When completly cold label and store in cool place.

MANGO-PEACH PRESERVES

Steps:

• Place 1/2 the peaches in a large saucepan and crush until mostly mashed. Add the remaining peaches and mangos. Bring to a boil over medium-low heat. Cook until mostly liquid, 20 to 30 minutes.
• Pour peach-mango mixture into a bowl and measure 5 1/4 cups back into the pan. For a thicker mixture, use only 5 cups. Add sugar to the pan and bring to a boil over medium heat. Gradually stir in pectin and bring back to a boil. Boil for 1 minute; immediately remove from heat.
• Pour preserves into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large canning pot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 5 minutes.

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.

INDIAN SWEET TANGY RAW MANGO PRESERVE

Steps:

• Sterilize 2 or 3 bottles for the preserve. Dry them off completely and keep away for other foodstuffs.
• Cut the mangoes with the peel on.Remove the seed. If really green and raw, they will be soft, white from inside (but firm to touch) without a hard seed in the middle. In that case do not bother to de-seed it. (That is the perfect raw mango actually).
• Place the cut fruit in a large thick bottomed saucepan.
• Sprinkle 8 cups of the sugar/ 6 cups of jaggery on it and give it a mixing.
• Keep for approximately 15 minute.
• Place the vessel on medium flame, add the water and stir.
• Let it boil. Stir to prevent sticking at the bottom. DO NOT COVER PAN.
• Add the spices and salt.
• After about 15 min please check for taste.You can modify it as you prefer. Or, add the remaining sugar/ jaggery.
• **The sourness of different varieties of mangoes is very different, so it is necessary to customize this recipe to the kind of mangoes you use. ( The proportions given here are just for reference, made using Indian raw mangoes, in India).
• It will take about 30 to 40 min to cook off. The fruit will become soft and can be crushed under the pressure of a steel spoon. Stir properly and frequently.
• Lower the flame and allow all the water to evaporate till a thick syrupy consistency is achieved. ( to help preserve, it is important that no excess water remains, or it will catch some fungi etc.).
• Let it cool completely. Try not to get it in contact with any other moist surface to prevent spoiling for long time.
• After it is at room temperature, and no more steam is left, transfer to sterilized jars and store at room temperature. (unless the weather is too hot).

MANGO AND PINEAPPLE JAM

Steps:

• Peel mango and cut in small pieces, then mash with potato masher to bring juice out.
• Cook 5 minutes.
• Add rest of ingredients, mix well and bring to a boil.
• Boil rapidly 15 to 20 minutes, stirring often, until thick.
• Pour into small sterilized jars.
• Seal and store in cool place.