- 6 cups mango cut into cubes
- 1 small dried fruit roll – Peach or Apricot
- ½ cup fresh lemon juice
- seeds from a lemon (for pectin)
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon nutmeg
- 1 tablespoon butter
- 3¼ cups sugar
Peel the mangoes, remove the seeds and chop into small cubes. Cut Fruit roll into strips and crush the lemon seeds.
I also keep halve of one lemon to add to the fruit to assist in adding more pectin.
Add mangoes, dried fruit and lemon seeds and the squeezed out lemon you kept aside to a heavy bottom pot on the stove. Add in the spices, butter and stir thoroughly.
Place mixture over high heat and bring to a boil stirring constantly. When it comes to a rapid boil add the sugar, whilst constantly stirring.
Reduce heat once most of the liquid has evaporated. Otherwise it might burn.
Cook until the contents of the pot is no longer watery and thick in texture, and has a “shiny glaze” to it..
Remove from heat. Ladle into clean, sterilized jars and seal.
The entire cooking process from start to finish should be around 50min.
Recipe and photo: Anton Groenewald