Ingredientes para Exotic Mango Banana Jam Delite
- 4 cups diced ripe mangoes
- 3 ripe bananas
- 1 tablespoon lemon juice
- Vanilla Bean
- Fruit Pectin
- up to 1/2 teaspoon butter (optional)
- 7 cups granulated sugar
- Banana Liqueur
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Como fazer Exotic Mango Banana Jam Delite
- Mash 3 ripe bananas with 1 tablespoon of lemon juice in a large bowl to prevent browning. Set aside.
- Prepare a boiling water canner. Heat 7-10 half-pint glass preserving jars with lids and bands in simmering water for 10 minutes to sterilize. Do not boil.
- Set bands aside.
- Combine 4 cups of diced ripe mangoes, the mashed bananas, and 1 teaspoon of vanilla extract in a 6- or 8-quart saucepan.
- Gradually whisk in 1 box (1.75 oz) powdered fruit pectin.
- Add up to 1/2 teaspoon of butter to reduce foaming, if desired.
- Bring the mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
- Add 7 cups of granulated sugar and 2 tablespoons of your favorite liqueur (optional), stirring until the sugar is completely dissolved.
- Return the mixture to a full rolling boil.
- Boil hard for 1 minute, stirring constantly.
- Remove from heat.
- Skim off any foam.
- Carefully remove the vanilla bean (if using whole vanilla bean) and ladle the hot jam into the hot jars, leaving 1/4 inch headspace.
- Wipe the rims of the jars clean.
- Center a lid on each jar.
- Apply the bands until fingertip tight.
- Process in a boiling water canner for 10 minutes (adjust for altitude).
- Remove jars and let cool completely.
- Check lids for a proper seal after 24 hours. The lid should not flex up and down when the center is pressed.
- Label and store your delicious jam!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
30g
Fat
0g
Carbs
2g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American South West Pacific For Large Groups Jams And Preserves Appetizers Canning Condiments Etc Fruit American Dinner Party Stove Top Hawaiian Tropical Fruit Bananas Mango Taste Mood Sweet Equipment Number Of Servings Technique Water Bath
