Difference between revisions of "Mango Rich Preserves"
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* 1 quart of [[water]] | * 1 quart of [[water]] | ||
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# Wash and dip [[mango]]s into boiling [[water]] for ½ to 1 minute to loosen skin. | # Wash and dip [[mango]]s into boiling [[water]] for ½ to 1 minute to loosen skin. | ||
# Dip into cold [[water]] and drain. | # Dip into cold [[water]] and drain. | ||
Latest revision as of 14:14, 15 July 2012
Ingredients
- 2 – 3 lbs mangos, firm and ripe
- light canning syrup
- 2 cups sugar
- 1 quart of water
Procedures
- Wash and dip mangos into boiling water for ½ to 1 minute to loosen skin.
- Dip into cold water and drain.
- Peel, halve and pit mangos.
- Cut halves into 3 slices (halves are fine for smaller mangos) and place cut side down into jars.
- Leave ½ inch head space.
- Bring syrup to a boil.
- Cover fruit with boiling light syrup, leaving ½ inch head space.
- Remove air bubbles with a non-metallic spatula.
- Adjust caps.
- Process pints 25 minutes, quarts 30 minutes, in boiling water bath.
- Store in a cool dark place.
