Jam "Mango" with liqueur, pectin

Category: Blanks
Jam "Mango" with liqueur, pectin

Ingredients

Mango fresh 1 kg. / 4-5 pcs.
White sugar - 600-700 grams
Liqueur "Cointreau" 50 ml.
Petin heat-resistant 10 grams

Cooking method

  • Peel the mango, cut into pieces, add sugar, leave to juice overnight.
  • Put the saucepan on the fire, let it boil and then simmer for about 20-25 minutes until the fruit is soft. Remove the pan from heat and leave again overnight.
  • Put the pan on the fire, heat the mass, beat with a blender until lightly puree, let it boil, reduce heat. Add orange liqueur and boil the jam for about 20 minutes. Be careful - the mashed potatoes spit a lot)), so I covered the mashed potatoes with a lid, not completely, so that steam escapes from the pan and the jam is not watery.
  • Just before the end of the jam, pour in gradually, in a trickle of pectin, which is mixed with a little 1-2 tbsp. l. the amount of sugar. Mix immediately with the puree until the pectin is dissolved in the puree.
  • Pour the finished jam into jars, close the lids, and put to cool on the lids. You can now store jam in the pantry. The jam needs to stand and infuse to taste better, and to feel the delicate hint of orange from the liqueur.
  • Jam "Mango" with liqueur, pectin
  • Jam "Mango" with liqueur, pectin

Note

Something has accumulated in me a certain amount of fresh mangoes, and even out of greed and love for this fruit I bought three pieces of beautiful and bright yellow mangoes - which means you need to attach the remnants of the mango somewhere
I added it to the jam! I did not regret it, the jam stood, grew stronger and a delicate, slightly sour taste appeared. There will be something to eat in the morning, for a piece of buns and tea
And such a jam can be used for pies as a filling, since the composition of the jam contains heat-resistant pectin, it will prevent the filling from flowing and retain its shape after cooling.
Cook with pleasure and bon appetit!

Rada-dms
Well, how I wanted such a jam, I have no strength !!! Thank you !!!
Admin

Then we jump to the store, grab so many ripe mangoes out of greed that it was impossible to eat them at once - then the need (from our own greed) will force us to cook jam But it turned out deliciously
Tatok
What a beauty! and where to get this heat-resistant pectin? what kind of beast is this?
Admin
Quote: Tatok

What a beauty! and where to get this heat-resistant pectin? what kind of beast is this?

Tanya, I ordered pectin here, in a store on the Peki Sam website https://Mcooker-enn.icdself.com/s-image/2901/tovar-902 (https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=39305.0) Good quality.
alinych
We must try to do it, just forgive me for the ridiculous question: sterilize cans? Let's say we make applesauce for food, so we don't sterilize it.
Admin

The recipe does not write about this, since it goes without saying that the dishes must always be sterilized for long-term storage pieces.
alinych
So I say, a funny question, but there will probably not be "long-term storage", I am determined to join the mango catharsis, I have already checked the availability of the necessary pectin on the specified site, so bless me for the feat!
Admin
Alina, I bless!
I will wait for the result and feedback
alinych
Thank you, Tatyana, I love all kinds of jams and preserves, I will definitely do it!
alinych
I did it, but the patch came out with pectin, the Turkish one ended in the Peki Sam store, it turned out when I arrived to pick up the order, then I made half on agar-agar, the other on gelatin, however, there was an impression that after the second hit on the stove this confiture was already Decently thickened by itself (!) And instead of Cointreau, Campari was introduced to me, the color turned out a little darker, with a piquant aftertaste. I picked it up on the walls, but in general the creation is still ripening today.
Admin
Well, jams and confitures do not make on gelatin. Gelatin is intended more for cottage cheese jelly for cheesecakes, aspic And gelatin cannot be boiled, especially again, it can stratify and lose its properties.

Mango is such a fruit that gels well on its own and gets even better over time.

For fruit sweet jams, marmalades use pectin, agar-agar.
alinych
I also wanted to try mango jelly, because I had never tried it before!
Admin

Share your taste - interesting to know I just love mango
alinych
Ok, today I could not resist again, I bought it! And I would also like to receive your feedback on Zhelfix (you probably have experience of using it)? Ironically, heat-resistant pectin was of Turkish origin ...
Admin

I rarely use gelatin. When applying, read the rules on the package, it is poured directly 5 minutes before the end of the jam. Such jam should be stored for 4-6 months, and then it begins to lose its attractiveness in color and taste.

I always prepare jams for long storage, by boiling in several stages, without preservatives, and then close them hot under the lids. This jam is stored for years and does not lose its properties.

Other recipes in the section "Fruit and berry preparations"

Cherry jam with gelatin
Cherry jam with gelatin
Baked plum jam
Baked plum jam
Pickled watermelon with tomatoes
Pickled watermelon with tomatoes
Mint jam
Mint jam

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers