Mango and lemon make a delicious pair in this Mango Marmalade. Post may contain affiliate links.
Sometimes in the winter you need something bright and cheery. Something that reminds you of sunshine and takes your mind off of the ridiculously cold weather outside. Most people associate canning and preserving with summer, but it can occur year round. As a matter of fact, watching the temperature drop is the perfect time to crank up a big pot of boiling water on your stove for water bath canning. My store had mangoes on sale and this Mango Marmalade from Small-Batch Preserving, sounded like just the thing to cheer up this gloomy, cold day.
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!
This Mango Marmalade tastes like sunshine in a jar!
- 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.
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Friday Favorites |
Country Cook Weekend Potluck