Pardon me Irmao, I thought you were the soup kind of guy (remember you successfully boiled the canned Caldin a few years ago)- not the jam kind ya?
Say you didn't get this recipe from the neighbourhood Rosa-marie, did you? This recipe sounds like an instruction for boiling rice in a baan, if you don't mind me saying so. My friend Bombil thinks the mango jam smells like 'cuz-ment' (following the recipe). And say no-re, you make 'mangaad' with the pre-season hybrid hi-teck mangoes I left you? The computor miscalculated the exact plucking date so........so they were a little before their time! On Sun, Jul 18, 2010 at 6:30 AM, Frederick Noronha <[email protected]> wrote: > Someone sent this to me... so don't "shoot me down" for sharing it. > Any tips and suggestions would be much appreciated! I'm no expert, not > even a novice... (but very good at eating mango jam, or anything else > well cooked for the matter... ) > > > ---------- Forwarded message ---------- > > Dear Fred, I do make a lot of jams(as we grow a lot of soft > fruit(strawberries, raspberries etc), but have never attempted mango > jam. > Depending on the weight of the pulp you use, and seeing the mangoes > are pretty sweet (?), you won't need to use much sugar. > Don't know the pectin content of mangoes, but a quick setting method > is to add a tablespoon or so of lemon juice. This works well. > If I were to attempt this, I would use 1 cup of sugar to say, half a > kilo of pulp. Bring to a boil, reduce heat and boil for a further 15 > minutes or until setting point reached. > I have not put this out on the forum as some of the "experts" in jam > making may shoot me down!! You've given me an idea, so may have a go > at it myself someday! >
