Mango Jelly
This clear, amber-hued mango jelly captures the pure essence of Alphonso or Pairi mangoes in a delicate, spreadable form. By simmering ripe mango pieces and reducing the strained nectar with sugar and a touch of lemon, the fruit's natural sweetness is concentrated into a glistening preserve. Perfect for spreading on toast or serving as an elegant accompaniment to afternoon tea, this historical recipe offers a refined way to enjoy the King of Fruits.
Ingredients
- 3 1/2 pounds Mango flesh (Alphonso or Pairi) (Use ripe, sweet, firm, fiberless mangoes. Weight is for flesh after peeling and stoning.)
- 8 cups Water (Originally '2 seers' (approx 2 quarts/4 pints).)
- 1 cup Granulated sugar (Originally '1/2 pound'. Adjust slightly based on mango sweetness.)
- 1 teaspoon Lemon juice (Originally '1 small spoon'.)
- 1 drop Caramel or red food coloring (Optional. Originally suggested 'burnt sugar' for a deep red color.)
Instructions
- 1Peel the mangoes and remove the stones. Cut the flesh into pieces until you have 3 1/2 pounds of fruit.
- 2Place the mango pieces in a large stainless steel or non-reactive pot (originally a tinned vessel). Add the cold water, cover the pot, and cook over high heat ('blazing fire') until the mangoes are completely soft and pulpy.
- 3Once the fruit is soft, the liquid should have reduced to approximately 3 pints (6 cups). Strain the mixture through a thick, damp cloth. Squeeze the cloth to extract the juice. You should have about 3 pints of liquid.
- 4Return the strained liquid to a clean pot. Add the sugar and lemon juice. If a red color is desired, add a drop of caramel or food coloring now. Cook over medium-high heat.
- 5As the jelly boils, skim off any scum that rises to the surface using a spoon. Continue boiling until the liquid reduces significantly to exactly 1 pint (2 cups). At this stage, the jelly should be thick and ready to set.