Local and Seasonal Recipes, Menus and More
|
|
INGREDIENTS 6 cups chopped ripe mango 2 cups dried apricots, quartered or 2 small packages dried apricot paste 1 cup water 1 orange, juiced 1 lemon, juiced 1 cup raw, turbinado or demerrerra sugar DIRECTIONS In a large heavy-bottomed pot, combine mango, apricots, water and juices. Bring to a simmer, reduce heat and cook uncovered until thick and mostly smooth. A potato masher really helps break up the lumps. When fruit has cooked down, stir in sugar. Once sugar has melted into mixture, taste for sweetness. Add more sugar or more lemon juice, depending on your taste buds. Continue to simmer over very low heat until jam reaches desired thickness. Place into prepared jars, seal and process according to recommended guidelines— I place full jars in a boiling water bath for 10-12 minutes. Allow to cool. Place any unsealed jars in the refrigerator and use as soon as possible. Copyright © 2013 Stefanie Samara Hamblen |
