MANGO JAM
| PREPARED MANGO (5 RIPE) |
4 1/2 CUPS |
| LEMON JUICE |
2 1/2 TBSP. |
| SUGAR |
8 1/2 CUPS |
| PACIFIC PECTIN MIX |
2 OZ. OR 1/3 CUP |
PROCEDURE:
1. PEEL FRUIT AND REMOVE SEEDS. CRUSH FRUIT.
2. PLACE 4 1/2 CUPS CRUSHED MANGO IN PAN.
3. ADD LEMON JUICE. STIR AND SLOWLY ADD PECTIN MIX.
4. HEAT TO BOILING AND ADD SUGAR SLOWLY WHILE STIRRING.
5. BRING TO A BOIL AND CONTINUE BOILING ONE MINUTE.
6. REMOVE FROM HEAT. LET SET 30 SECONDS.
7. SKIM AND POUR INTO JARS.
PARAMETERS:
SOLUBLE SOLIDS - 65 DEGREE BRIX
pH - 3.1 TO 3.4 |
