Chic African Culture Blog

Tamarind Mango Jam Recipe

Give Me Some Sweet and Sour Tamarind Mango Jam Recipe


Tamarind Mango Jam Recipe
Tamarind Mango Jam

Tamarindus indica or tamarind tree is native to tropical Africa; the tree grows wild throughout the Sudans, Madagascar and most of tropical Africa. The tamarind fruit is very popular in some regions of Africa and the Caribbean. The pulp is sour and is regularly used to create a delicious jam.




Yields about 3 half-pint jars


Ingredients


2 large ripe mango
1 teaspoon tamarind paste
4 cups of sugar
1 tablespoon lemon juice
1 tablespoon butter (optional)




Directions


Sterilize three half-pint jars according to the manufacturer’s instructions. Slice mango and place in a medium size saucepan with tamarind and lemon juice. 

Using a potato masher, begin breaking up mango slices until the texture becomes creamy. Simmer 3 minutes on medium-high heat being careful not to burn. 

Add the sugar and slowly stir mixture. Add butter to reduce the foam. Boil until mixture is 220F. Do not over boil the mixture or you will make candy. 

Use a heatproof measuring cup with a spout or ladle jam through a wide-mouthed funnel, leaving ¼ inch headspace, pour jam into prepared mason jars. 

Seal according to canning directions.


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Being African in America I have grown up learning about different ethnic cultures. My father and mother are historians of African culture and history and their influence expanded my activities to several best-selling cookbooks, magazine columns, self-branded products, and a popular African culture and food blog.

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