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Journal

We’re Back!

There’s pretty much only a couple of things that would bring us back to Chicago from our extended Miami vacation. One of them is when the Cubs come calling. Bob went to the Cubs Convention in Chicago last weekend to interview Billy Williams for Cubs Productions. If you follow the Cubs on social media you’ll eventually see some of their conversation. Billy talked about throwing out the ceremonial first pitch of the 2016 season and told Bob he had a feeling it was going to be a special year. This World Series trophy is proof that it was!

mango-jam

Just 2 days before that interview took place at the Sheraton Grand Hotel in snowy Chicago, we were in sunny Miami having homemade jam from last summer’s mango season. It’s worth taking a look back at this easy recipe. Here are the only things you’ll need to create your own jars of this delicious and versatile spread.

mango-jam
mango-jam

Mango Jam

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January 16, 2018

I’ve been eating mangos my entire life. They’ve always been around. We had five trees in our backyard and I was either climbing them or eating the fruit that fell from the branches. I especially loved it when tropical storms approached Miami, especially late in the afternoon or evening, because I knew what to expect the next morning.

  • Prep: 20 mins
  • Cook: 5 mins
  • 20 mins

    5 mins

    25 mins

  • Yields: 8 cups

Ingredients

4 cups of finely chopped and mashed mangos (with a potato masher)

7 ½ cups of sugar

1 pouch of CERTO pectin

1 teaspoon high quality vanilla

Supplies:

Dry and liquid measuring cups

2 large bowls

1 large saucepan

1 ladle

8 Mason jars with 2-piece lids (screw band and flat lid)

Directions

1Remove the 2-piece lids from the Mason jars and wash everything. Take the flat lids and place them in a small saucepan with boiling water. After they’ve boiled for a couple of minutes turn off the heat, but leave the lids in the water.

2Place the chopped mango into a large deep saucepan. Measure the exact amount of sugar into a bowl with a dry measuring cup and add it to the fruit. Over high heat, bring the mixture to a rolling boil while stirring constantly. Let it boil for exactly 1 minute while continuing to stir.

3Add the pectin and vanilla and let the mixture return to a full rolling boil. Once it’s bubbling let it boil for exactly 1 minute, stirring constantly. Remove from heat and skim off any foam.

4Working quickly, use the ladle to scoop the mixture immediately into prepared jars, filling to nearly the top. Leave only ¼ inch of space. Remove the hot lids from the saucepan.You may now wipe the rims and, using towels, cover the jars with the lids and screw them on tightly. Push in the dimple of the lids to make sure there’s no air in the jars and it’s vacuum sealed.

5Turn them upside down and let them cool for 8 hours.

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