Mango jam
20 servings
240 minutes
Recipe for exotic jam made from mango, citrus and dark rum.
1
Wash the fruits under hot water.
2
Peel the mango.
- Mango: 4 kg
3
Cut the mango into large pieces.
- Mango: 4 kg
4
Peel the zest from the orange.
- Lemon: 1 piece
5
Remove the remaining peel. Cut the peeled oranges into large pieces.
- Oranges: 2 pieces
6
Clean the bananas.
- Bananas: 1 kg
7
Cut the peeled bananas into large pieces.
- Bananas: 1 kg
8
Zest the lime and cut it into small pieces.
- Lime: 1 piece
9
Remove the zest from the lemon.
- Lemon: 1 piece
10
Cut the lemon into medium pieces.
- Lemon: 1 piece
11
Put all the ingredients in a large pot (it should be about 6 liters of chopped fruits).
- Mango: 4 kg
- Bananas: 1 kg
- Oranges: 2 pieces
- Lemon: 1 piece
- Lime: 1 piece
12
Pour sugar into the pot with fruits.
- Sugar: 2 kg
13
Mix all the ingredients.
14
Leave for a few hours for the fruits to release juice.
15
After the juice extraction process is complete, place the pot with fruits on medium heat and bring to a boil.
16
Cook for 5 minutes on low heat.
17
Let the jam cool completely.
18
Reboil the semi-finished jam for 5 minutes, then add 150 ml of dark rum and cook for another 5 minutes to let the alcohol evaporate.
- Dark rum: 200 ml
19
Liquid mango jam with rum is ready to use, jar it in sterilized jars.
20
To make mango jam thicker, it needs to be boiled for the third time. Bring to a boil and cook for about 1 hour until the desired thickness is reached.
21
Add another 50 ml of dark rum and cook for another 5 minutes.
- Dark rum: 200 ml
22
Mango jam with bananas, oranges, lime, and lemon is ready.
23
The secret ingredient of dark rum gives the jam subtle notes of oak and caramel. Thicker jam can also be canned in sterilized jars.
