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Author Topic: Mango Jam  (Read 17555 times)

Offline bron

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Mango Jam
« on: December 10, 2009, 05:49:53 pm »
Mango Jam (makes 600g)
500g peeled and cut in pieces of mango
1 whole lemon, no peel, pith or pips
400g sugar

Place mango and lemon in  *:, and chop 5 seconds speed 4.
Add sugar and program 30 mins, 100º speed 2


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Amanda

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Offline Thermomixer

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Re: Mango Jam
« Reply #1 on: December 10, 2009, 09:49:20 pm »
Mangoes are very much in season at the moment - so will try some.
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Offline marmee

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Re: Mango Jam
« Reply #2 on: December 11, 2009, 03:49:58 am »
Hmmm - sounds lovely!  Will give it a shot for gifts for Christmas   :)
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Offline Very Happy Jan

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Re: Mango Jam
« Reply #3 on: December 11, 2009, 09:07:28 am »
mmm. I'm hoping to make this sometime this weekend. Thanks Bron
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Offline cookie1

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Re: Mango Jam
« Reply #4 on: December 12, 2009, 12:08:54 pm »
I love mango jam. I used to make it a lot when we lived in Broome. In those days I had to slave over a hot pot.
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Offline mama_bel

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Re: Mango Jam
« Reply #5 on: December 20, 2009, 01:48:19 pm »
Oooooh, perfect timing!  Hugs to you Bron!
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Offline marmee

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Re: Mango Jam
« Reply #6 on: December 23, 2009, 04:41:52 am »
No jam setter????? 

I am confused.

Why don't jams thicken for me unless I use jam setter?

I might just trust in myself and take a leap of faith without it.  I have all these ingredients now....
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Offline judydawn

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Re: Mango Jam
« Reply #7 on: December 23, 2009, 08:02:53 am »
Good luck Marmee ;D ;D Maybe try the frozen-saucer-trick for testing and cook it a little longer if it doesn't gel. I leave the MC off too (put the steamer basket over the hole instead to prevent splashing)
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Judy from North Haven, South Australia

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Offline cathy79

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Re: Mango Jam
« Reply #8 on: December 24, 2009, 01:26:34 am »
I've never used jam setta and dh is allergic to lemon, so all my jams are lemon free as well.  I just cook longer until I like the consistency, remembering that it will thicken more once cooled.  Eg strawberry jam from EDC I cook twice as long, and it is very, very thick.
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Offline RubyRoo

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Re: Mango Jam
« Reply #9 on: December 06, 2010, 01:06:50 pm »
*Bump*
This looks very yummy!   I've been looking for some things to make and give as gifts for Christmas, and came across this, and think it may fit the bill!   
Judydawn, what is the frozen saucer trick?   I've not made any jams before, so have never heard of this.
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Offline judydawn

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Re: Mango Jam
« Reply #10 on: December 07, 2010, 08:58:04 am »
Rubyroo, sorry it has taken me so long to reply to this question but I have been unable to access the forum all day. I am going to take some time to negotiate this new set up so I can't even find where I read about the saucer trick but if I remember correctly, you place a saucer in the freezer and bring it out to test a small teaspoon of jam.  If it gels, it is ready - think that's how it works.

Boy, that was hard work but I found it http://74.52.17.141/index.php?topic=4496.msg56511#msg56511
« Last Edit: December 23, 2011, 02:53:50 am by judydawn »
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Judy from North Haven, South Australia

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Offline RubyRoo

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Re: Mango Jam
« Reply #11 on: December 08, 2010, 04:16:15 pm »
Thanks so much for all your efforts in hunting that down judydawn! :)  The very strange part is that I had actually replied to this thread, shortly after I asked that question, after I too found the answer on Jo (quirkycooking)'s blog, but my post seems to have completely disappeared!  Maybe something to do with the forum going down around then....I don't know.   Thank you very much anyway!  :)
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Offline fundj&e

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Re: Mango Jam
« Reply #12 on: December 23, 2011, 01:08:28 am »
try this now fingers crossed
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i don't need a recipe i'm italian

Offline cookie1

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Re: Mango Jam
« Reply #13 on: December 23, 2011, 03:59:33 am »
I've just bought a tray of R2E2 mangoes for $20. Now I have to decide if I should make some jam or just eat them?
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Offline fundj&e

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Re: Mango Jam
« Reply #14 on: December 23, 2011, 04:49:42 am »
very happy with myself nice thick jam.
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i don't need a recipe i'm italian
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