Exotic Fruit Compote
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Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
ready in 12 h. 35 min.
Ready in
Ingredients
for
750
- Ingredients
- 6 cups very ripe Mangoes
- 1.333 cups water
- sugar (see recipe)
- lemon juice (see recipe)
Preparation steps
1.
Put the mango flesh into a large heavy-based pan with the water. Bring to a boil, then reduce the heat and simmer until soft. Crush well to release the juices.
2.
Ladle the fruit and juices into a scalded jelly bag. Strain the juice through the jelly bag overnight into a bowl. Do not squeeze the bag or the jelly will be cloudy.
3.
Measure the juice into a large heavy-based pan and to every 600 ml juice allow 450 g sugar and 2 tablespoons lemon juice.
4.
Heat the juice, sugar and lemon juice in the pan and stir over a low heat until the sugar has dissolved completely. Bring to a boil and boil rapidly until setting point is reached.
5.
Pour into hot sterilised jars. Cover, seal and label.
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