Hello everyone and good evening!
I chose to create a sweet tasting, yet a burst flavor of a rather a sticky substance. Yes that’s right I chose to make something that accompanies peanut butter oh so very well! You guessed it, I chose to make jam! I made Raspberry Mango jam which is a condiment for a sandwich. I chose to preserve something rather than pickle or ferment because I love jam! The jam that I had made had a wonderful flavor. It was cream, sweet, and fruity all at the same time. To learn how to make jam, I simply watched a video (https://www.youtube.com/watch? v=LjC-IeZ-AYM) and followed the steps so I had no confusion while making it. Also I had a better understanding with steps and procedures. A mistake I regret making during the process of my creation of jam was that one of my mangoes went bad so I was one short. In my opinion if I had that last mango I think my jam would have been phenomenal and way better. Also I should have cut my mango pieces a bit smaller because it made the jam have a stringy texture. So with that being said something I would do differently next time, would be to have enough ingredients and as well as cut my fruit up into smaller pieces. Lastly, in mostly all of the recipes it has the ingredient pectin, but I did not incorporate any into my jam because since I knew that pectin is present in ripe fruits and is extracted for use a setting agent in jams and jellies. In the future I would consider purchasing it to see the difference between the two.
I chose to create a sweet tasting, yet a burst flavor of a rather a sticky substance. Yes that’s right I chose to make something that accompanies peanut butter oh so very well! You guessed it, I chose to make jam! I made Raspberry Mango jam which is a condiment for a sandwich. I chose to preserve something rather than pickle or ferment because I love jam! The jam that I had made had a wonderful flavor. It was cream, sweet, and fruity all at the same time. To learn how to make jam, I simply watched a video (https://www.youtube.com/watch? v=LjC-IeZ-AYM) and followed the steps so I had no confusion while making it. Also I had a better understanding with steps and procedures. A mistake I regret making during the process of my creation of jam was that one of my mangoes went bad so I was one short. In my opinion if I had that last mango I think my jam would have been phenomenal and way better. Also I should have cut my mango pieces a bit smaller because it made the jam have a stringy texture. So with that being said something I would do differently next time, would be to have enough ingredients and as well as cut my fruit up into smaller pieces. Lastly, in mostly all of the recipes it has the ingredient pectin, but I did not incorporate any into my jam because since I knew that pectin is present in ripe fruits and is extracted for use a setting agent in jams and jellies. In the future I would consider purchasing it to see the difference between the two.
Raspberry Mango Jam Recipe
Ingredients:
Directions:
1. Prepare home canning jars, put in a pot with hot simmering water on a low temperature.
2. Combine mangoes, raspberries, and lemon juice in a large saucepot. Bring to a boil over high heat, stirring occasionally. Add sugar, stirring until dissolved.
3. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace.
4. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
5. Then let it sit 3hrs.
Ingredients:
- 1. 3 cups finely chopped pitted, peeled mangoes (about 3 pounds)
- 2. 1 1/2 cups crushed red raspberries (about 1 1/2 pints)
- 3. 2 tablespoons lemon juice
- 4. 5 1/2 cups granulated sugar
Directions:
1. Prepare home canning jars, put in a pot with hot simmering water on a low temperature.
2. Combine mangoes, raspberries, and lemon juice in a large saucepot. Bring to a boil over high heat, stirring occasionally. Add sugar, stirring until dissolved.
3. Return to a rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Ladle hot jam into hot jars, leaving 1/4-inch headspace.
4. Wipe jar rim clean. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.
5. Then let it sit 3hrs.