Mango Marmalade
A thick, sweet-tart mango preserve made from boiled mango pulp and sugar, cooked to a firm consistency. Perfect for spreading on toast, filling tarts, or serving as a sauce with roasted poultry.
Ingredients
- 4 cups Mango pulp, cooked and sieved (From mangoes that have been boiled for jelly)
- 3 cups White sugar (Adjust to taste, keeping some acidity from the fruit)
Instructions
- 1Pass the pulp of boiled mangoes through a fine-mesh sieve to remove any fibers and create a smooth puree. Measure out 4 cups of the strained pulp.
- 2Place the sieved mango pulp in a heavy-bottomed pot. Add the white sugar gradually, stirring to combine. Taste and adjust sugar to maintain some tartness from the fruit - the marmalade should be sweet but not cloying.
- 3Place the pot over low heat and bring to a gentle boil. Cook slowly, stirring frequently to prevent sticking and burning, until the mixture thickens to the consistency of firm cheese or very thick jam. This will take 45-60 minutes. The marmalade is ready when it holds its shape on a spoon and a small amount placed on a cold plate wrinkles when pushed with a finger.
- 4While the marmalade is still warm, carefully ladle it into clean, sterilized jars or bottles, leaving about 1/4 inch headspace. Seal immediately with sterilized lids. Allow to cool completely before storing.
