Sweet Mango Preserves Recipes

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.

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).

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.

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.

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.