Tamarind Mango Jam Recipe
Give Me Some Sweet and Sour Tamarind Mango Jam Recipe
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| Tamarind Mango Jam |
Tamarindus indica or tamarind tree is native to tropical Africa; the tree grows wild throughout the Sudans, Madagascar and most of tropical Africa. The tamarind fruit is very popular in some regions of Africa and the Caribbean. The pulp is sour and is regularly used to create a delicious jam.
Yields about 3 half-pint jars
2 large ripe mango
1 teaspoon tamarind paste
4 cups of sugar
1 tablespoon lemon juice
1 tablespoon butter (optional)
Sterilize three half-pint jars according to the manufacturer’s instructions. Slice mango 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.
Ingredients
2 large ripe mango
1 teaspoon tamarind paste
4 cups of sugar
1 tablespoon lemon juice
1 tablespoon butter (optional)
Directions
Sterilize three half-pint jars according to the manufacturer’s instructions. Slice mango 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.
