Mango Ginger Marmalade

1. 1

   Peel the rind (zest) from the lemon, and cut into thin strips.

2. 2

   Squeeze lemon, reserving the juice. Chop the pulp, placing the pulp and ginger on a square of cheesecloth. (Or forget the cheesecloth and just mince very small) Tie cheesecloth with a string.

3. 3

   Cook lemon zest, spice bag and mango in saucepan over medium heat, stirring now and then, for 30 minutes.

4. 4

   Add sugar and lemon juice;bring it to a boil over medium heat , continue to boil, stirring often, for 10 minutes or until thickened.

5. 5

   Discard your spice bag.

6. 6

   Pour into hot jars, filling to 1/2 inch from the top of the jar.

7. 7

   Remove the air bubbles carefully; wipe all the jar rims.

8. 8

   Cover at once with metal lids,and screw on bands. Process in boiling water bath for 10 minutes. Store in dark, cool space.

No additional tips available.