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Africa is home to more unknown history than known. A map of Africa does not begin to show the vastness of people, culture, food, living and ancient history. Established 2008 Chic African Culture and The African Gourmet are learning tools to meet the demand for better education about the entire continent of Africa.

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Sunday, April 5, 2009

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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