Tamarind Mango Jam
Did you know?
Uganda has many online English language newspapers. The New Vision, Ugandans leading paper has a circulation of about 32,500 weekday print subscribers which is about a little less than 1/3 the total circulation of the New York Times. Some other popular papers are:
1. East African Business Week
2. The Monitor
3. The New Vision
4. The Redpepper
5. Sub-Saharan Informer
6. Ugee-Uganda Online
One recipe I discovered in Uganda’s paper is an interesting blend of sweet and tangy. Making jams and jellies is not complicated and you to control the ingredients put into your homemade goodies. Now you can take advantage of that bumper crop of organic fruit and vegetables you lovingly grew and enjoy the wonderful taste all year long. Treat unprocessed (not using the water bath method) jars of jams and jellies like open jars of food and store in the refrigerator. Use a candy thermometer to test the perfect jam and jelly setting temperature of 220F. Do not rest the thermometer on the bottom of the pot or you will receive an inaccurate reading.
Tamarind Mango Jam
Yields about 3 half-pint jars
Ingredients:
2 large ripe mangos
1 teaspoon tamarind paste
4 cups sugar
1 tablespoon lemon juice
1 tablespoon butter (optional)
Directions:
Sterilize three half-pint jars according to the manufacturer’s instructions.
Slice mangos and place in a medium size saucepan with tamarind and lemon juice. Using a potato masher, begin breaking up mango slices until the texture becomes creamy. Simmer 3 minutes on medium-high heat being careful not to burn. Add the sugar and slowly stir mixture. Add butter to reduce the foam. Boil until mixture is 220F. Do not over boil the mixture or you will make candy. Use a heatproof measuring cup with a spout or ladle jam through a wide-mouthed funnel, leaving ¼ inch headspace, pour jam into prepared mason jars. Seal according to canning directions.
Yields about 3 half-pint jars
Ingredients:
2 large ripe mangos
1 teaspoon tamarind paste
4 cups sugar
1 tablespoon lemon juice
1 tablespoon butter (optional)
Directions:
Sterilize three half-pint jars according to the manufacturer’s instructions.
Slice mangos and place in a medium size saucepan with tamarind and lemon juice. Using a potato masher, begin breaking up mango slices until the texture becomes creamy. Simmer 3 minutes on medium-high heat being careful not to burn. Add the sugar and slowly stir mixture. Add butter to reduce the foam. Boil until mixture is 220F. Do not over boil the mixture or you will make candy. Use a heatproof measuring cup with a spout or ladle jam through a wide-mouthed funnel, leaving ¼ inch headspace, pour jam into prepared mason jars. Seal according to canning directions.
