Ingredients
450g mango (approx. 1 fruit)
4 passion fruits
1 Tbsp lemon juice
250 gm of Sugar
1 packet of Gelling agent-this contains pectin
2 sterilised jars
Method
Cut the mango away from the seed into cubes around 320 gm and put into a pan, if this is more it does not matter. then add 1 tablespoon lemon juice. Take the pulp of the passion fruits and put them along with the mangoes in the pan. Add half of the sugar and bring to the boil for around 2 minutes, then add the balance sugar and stir for a few minutes. Take off scum if any and pour into sterilised jars and close tight. Can be kept for 6 months. Once opened refrigerate and consume rapidly.
NB:
For Jelly (like guava jelly) use 900g of juice, 350 g sugar and 30 g of gelling agent
for 1 kg of fruit add 350 g sugar and 1 packet of gelling agent.
Hardly anyone makes use of the natural pectin, and jamming sugar is usually added unnecessarily. We do not need to do this. What we need is sugar and citric acid, both of which are gelling agents.
This is used to preserve jelly, jam and marmalade. The recommended ratio is to add one teaspoon of citric acid to 1 kg of sugar. This means that if you make a large amount of jam, which requires more than 1 kg of sugar, you should also increase the amount of citric acid - 2 kg - 2 tsp, 3 kg - 3 tsp.
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