Return to Main Recipes Page/Return to Home Page
2 pounds (net) mangoes, cut into big pieces
Warm up jars in the oven.
In a wide stainless steel pan put the three ingredients, and cover with the sugar. For about 5 minutes leave the fruits on a medium heat to get warm.
Mix slowly the sugar, and mix from time to time until all sugar is dissolved. Raise heat and bring to a boil. Mix. Lower heat and leave it to simmer for about 35 minutes. Mix from time to time.
Pour into hot glass jars.
Take a piece of nylon wrap, and dip in the rum, cover the top of the marmalade. On top seal with another small piece of nylon wrap and close airtight with it jar cover.
Cool completely the marmalade standing on its head.
Keep marmalade in a dark place. Keeps over than a year.
Poster's Notes:
This kind of sealing I learnt from Zvika's cousin from Vienna. I do this way over 30 years and it keeps the marmalade fantastic.
Posted by Rina Perry
Nutritional Info Per Serving: N/A
3 medium apples, cored, sliced and cut into small pieces
Juice from 1 lemon (about 1/4 cup)
2 pounds sugar
Rum in a cup, for sealing
Plastic wrap for sealing
The mangoes shouldn't be too ripe.