The reason we were at the Whole Foods was we were looking for something for dinner. We ended up with chicken thighs, marinated and then grilled in the zesty peach BBQ sauce. Yum! A success!
Anyways, I had saved some halves of uneaten bananas in the freezer so I thawed them and used them for this: Exotic Mango Banana Jam Delite. When I added the lemon juice to the bananas, it actually perked up the color, as they were pretty brown after being frozen and thawed. However, since I only had 1 cup of mashed banana, I used a cup of chopped golden kiwis. I also used a whole vanilla bean rather than a half. This made 6 half-pints and a little extra. And it smells wonderful!
After that, I made a variation of mango jam using nectarines. "Mangorine Jam," I'm calling it.
3 c. chopped mango
1 1/2 c. chopped nectarines (skin on)
2 T. lemon juice
1 package powdered pectin
5 1/2 c. sugar
This resulted in 7 half-pints. I'm done for the day, since I have to work overnight tonight. While I was working on these, the kids were entertained by those little peg board bead things. I would like to thank the inventor of those things - they kept the kids busy for hours!
We made mango jam for our wedding favors. It's delicious and looked so pretty on our tables. It's a really good thing to do with a mango - not that there's any kind of bad thing about a mango.
ReplyDeleteI just read the mango banana jam recipe - I've gotta try it. Yum.
ReplyDeleteIt's very banana-y. Even with half the amount of banana...
ReplyDeleteI wonder if there's daiquiri potential with mango-banana? Or some sort of granita?
ReplyDeleteHmm. (I'm eating some now.) It's very tropical. It depends on if you like banana flavored drinks. The mango is somewhat overpowered.
ReplyDelete