Mango pickle jam
By VicentaLakin
Mango, with all its shapes and colours, yellow, fibrous, sour, fragrance, juicy and nuclei, tropic fruit collection, called "The King of Tropical Fruits", which is good for the eyesight and the skin, is a beauty for the ladies. The melon, known as the melon, has a variety of forms, tastes unique, smells of cream, some of lemons, but all tastes as sweet as honey, chromosomal, with cool cooling, de-heating, thirsty effects, and a good summer relief。
Recipe Recommendations
- mango 1000g
- cantaloupe 500G
- rock sugar 700
- lemon juice 50g
- sweetening
- cook
- several hours
- ordinary
Steps for Mango pickle jam
1
(b) Clean up the jam bottles and place them in the pot, water them over the bottle, boil them for 20 minutes, and put the cap on the pot after the fire has shut down and continue to disinfect them for 10 minutes
2
(b) The extraction of asphalted water and the recharge of jam bottles
3
- Cleaning of lemons and providing back-up juice
4
(b) When the melon goes to the seed, the mango goes to the nuclei, and the meat is cut into large pieces and of equal size
5
(b) Hammigo and mangoes are mixed in a glass basin with ice sugar and lemonade, placed in a refrigerator and frozen for one night
6
(b) To remove the boiler from the refrigerator and to open it on the stove with a fire so that it can be cooked continuously with a small fire
7
(b) To extract the surface floats and bubbles, and to mix them with them from time to time so as not to bind to the bottom of the pot
8
When the jam has a viscerality and continues to be cooked for 10 minutes until the jam begins to feel dense, reaching the end temperature of 103°C for the curing of the cuddly jam, with the view that the jam is thick and the fire closed
9
When the heat passes into the jam bottle, the bottle is washed 30 minutes later and put in a freezer at room temperature of 3-7 days。