Apricot Mango Jam


Rating: 3.83 / 5.00 (6 Votes)


Total time: 45 min

Servings: 4.0 (servings)

Ingredients:














Instructions:

Bring dried apricots to a boil with water until soft. About 15 min. They are in for better flavor.

Add sugar and fresh pitted apricots. Blenheim is the variety I like best. Add half of the lime juice, the butter (foams less and tastes good), the ascorbin and the star anise. Add the coarsely chopped mangos.

Roll for about 20 minutes until the fresh apricots and mangoes are soft.

Transfer only the fruit to a strong blender [slotted spoon] and grind lightly, not too finely. Be careful hot.

Put everything in the saucepan one more time, add the rest of the lime juice and roll one more time.

Add the pectin and almond extract and do another 1 minute for good measure.

Immediately pour into twist-off jars clean and put the lids lying in boiling hot water on them, after wiping the rim of the jar well with a sterile damp dishcloth. Push together and cover with a thick Geschirrhangl that the Jam does not cool too quickly.

Cost:

$2.25 Blenheims:

$1.25 Dried apricots:

$ -.99 Mangoes:

$ -.40 Limes:

$ -.90 Sugar:

$ -.30 Butter:

$ 1.00 Pectin:

$ -.15 Miscl.

$ 7.24 Total cost for 4 l without gas and detergent.,-)

Cost of edible apricot jam (Tropical) in supermarket, about $ 4.75 per l.

Cost of homemade = $ 1.81 per l.

Value of increased enjoyment = Priceless.,-)

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