Once I started making home made jams, I've never been able to go back to store bought. This recipe was found in a wonderful book titled Prizewinning Preserves, by Yvonne Tremblay. I've been drooling over the pages, and already have over a dozen recipes bookmarked!
Sweet, tropical, and oh so delicious, this fruit butter is positively delectable spread on warm baking powder biscuits. Try it; I promise that you won't be disappointed!
4 lb firm ripe mangoes (about 5-6 medium)
1 1/3 cups apple cider, orange juice or water
4 cups sugar
2 tbsp lemon rind
1/3 cup lemon juice
Peel and chop the mangoes, and place in a dutch oven or heavy bottomed pot. Add juice (or cider, water); bring to a boil over high heat. Reduce heat, simmering 15-20 minutes until fruit is very soft, stirring occasionally.
Put the fruit through a food mill, food processor, or even puree it in a blender (which is what I did) until smooth. Return to the dutch oven.
Stir in sugar, lemon rind and juice. Cook over low heat, stirring constantly until the sugar is dissolved. Increase the heat and bring to a boil, stirring constantly. Reduce heat; boil gently for 35-40 minutes or until thickened. (*Basically I planted myself by the stovetop and stirred this very often, making sure that it didn't burn and turning the heat down if I felt it was getting too close to burning). Continue to reduce heat and stir often, especially towards the end of cooking time.
Test for doneness. Basically this means that when you take a spoonful of the fruit butter and set it on a small plate, no liquid should seep out around the edges.
Ladle into sterilized jars to within 1/4 inch of the rim; wipe rims and apply prepared lids and rings; tighten just until fingertip tight.
Process jars in boiling water canner for 10 minutes. Let rest at room temperature until cool. Check seals, and refridgerate any unsealed jars for up to three weeks.
Makes five 250ml jars
Never canned before and need tips on how to sterilize jars and prepare lids? This site has some great information.
