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Preserving For All Seasons
It's been a short
and busy week for me, but I've also managed to try some new cookbooks, new recipes, new tastes and have had loads of fun doing
so.
"Preserving For All Seasons" by Anne Gardon is one of the cookbooks I tried this week so I thought I would give
you a little mini-review and a recipe that is definitely one some of you will enjoy having -- Sonia, the Mango Queen, in particular.
Photographs
of the food in this cookbook are outstanding! The cover photo is a beautiful jar of red jelly -- probably Plum Jelly! And
the photos inside the book are great too. The contents of the cookbook are laid out in seasons, with the fruits that are
available in that particular season showcased! Recipes are for jams, jellies, liqueurs, compotes, juice, oils, pickles, and
marmalades to name a few. Though the recipes are not really what I call "basic", they are fairly simple and easy.
When
I read the recipe for "Raspberry and Mango Jam," I knew I had to try it and committed the short ingredient list to memory
so I could pick up at the grocery store next time I was there. 3 mangoes and 1-1/2 cups raspberries would be all I needed
to pick up since I had loads of sugar waiting in the cupboards for just such an occasion.
Since I was canning tomatoes
the same night, I thought I'd better ask for some help so got my hubby to come into the kitchen with me and stir the jam pot
while I peeled tomatoes for the canner. It worked very well and he is now telling everyone who will listen about his jam
making skills.
Raspberry and Mango Jam
3 mangoes, about 2 lb (1 kg)
1-1/2 cups (375 mL) raspberries
1
cup (250 mL) sugar
Peel mangoes, remove pits and puree flesh in blender or food processor.
Combine mango pulp,
raspberries and sugar in heavy saucepan. Bring slowly to a boil, while stirring. Reduce heat and cook until thick, about
15 minutes.
Ladle into jars, seal and keep in the refrigerator up to 4 months. Or freeze. Makes about 2-1/3 cups
Mo's
notes: This could not be an easier or tastier recipe. We will probably use it on toast or biscuits, but I can also imagine
it between the layers of a nice butter cake.
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