Mango and lemon make a delicious pair in this Mango Marmalade. Post may contain affiliate links.
Well, it’s January. You know what that means. It means it’s time for me to join every possible challenge that I can. Then drop out of most of them by the middle of February when life starts catching up. It’s always so slow the beginning of January, I feel like I have all the time in the world, and then real life starts back up, and I’m slapped in the face with a dose of reality.
What have I joined so far? Well, the first one is the Food in Jars Mastery Challenge, which explains the mango marmalade up above. I am not a beginner canner, but I don’t do it regularly. This challenge sounded like a great way to make myself explore some of the different varieties of canning. Like take this Mango Marmalade for example. I don’t really care for marmalades. So, I had to go looking for a marmalade that sounded interesting to me. Mango Marmalade from Small-Batch Preserving, sounded perfect.
Now, I’m not going to lie to you. There is a fair amount of time and work involved in a marmalade, but this one had the least amount that I could find. You all know, I choose easy every time. Since this is a small batch, it only takes 2 lemons and 2 mangoes and some sugar. Easy peasy. The only hard part of this is time. You have to boil the lemons first for awhile. Then you boil the lemons and the mangoes for a while. Then you add the sugar and boil some more. After that you are ready to ladle it into your jars and then water bath can them. Multiple steps, but not a lot of work.
The best part? It is soooo good! I’m so glad I chose this for my first marmalade. It is sweet and tart, but not too tart. I found a bread pudding recipe that called for slathering the bread with marmalade first and that will definitely be going on my list!
- 2 lemons, very thinly sliced
- 2 cups water
- 2 mangoes, peeled and thinly sliced
- 2 cups granulated sugar
- *Note please refer to specific canning instructions on water bath canning either online or in a book. This is a recipe, not a how-to.
- Combine lemons and water in medium non reactive pot. Bring to a boil over high heat, cover and reduce heat. Boil gently for 25 minutes, stirring occasionally.
- Add mangoes to saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
- Stir in sugar. Return to a boil and boil, rapidly, uncovered until mixture will form a gel (use gel test method of your choice) about 15 minutes, stirring frequently.
- Ladle in sterilized jars, place lids, and process in a water bath for 10 minutes.