Mango Jam

Brenda V

Makes 6 jars

5 cups chopped ripe fresh mangoes

¼ cup lemon juice

5 cups sugar

1 box pectin (dry) or 1 packet liquid pectin

Wax

 Sterilize jars.  Bring fruit with pectin to a boil in large kettle, add sugar all at once.  Bring to boil for 2 minutes.

Cool for 5 minutes while skimming and stirring.  Pour into sterilized jars.  Immediately cover with ¼ inch wax that’s been melted in a double boiler.  Cool and then put on lids.

Mango Chutney

Brenda V; originally from Mary Smith

Makes 4 quarts

12 cups green to half ripe mangoes, sliced

4 cups white vinegar

½ cup chopped green ginger root

4 chopped red chili peppers, seeded

1 teaspoon salt

1 clove garlic

6 cup sugar

3 cups seedless raisins

1 large onion, sliced

Wax

 Boil vinegar and sugar for 5 minutes, add mangoes and other ingredients.

Cook about 1 hour or until thick and of desired consistency.  Pour into hot sterilized jars and seal with melted wax immediately.