Mango Marmalade

Anna Sloggett

• 2 lemons
• 1 orange
• 2 c. water
• 4 c. sliced mangoes
• 1 Tbsp. minced ginger root
• 1 c. sugar to each c. of cooked fruit
• Optional: 1/2 bottle 6 oz. size of pectin

Cut thin outer rind off lemons and orange. Cut rind into 5 slivers and soak in the 2 cups of water for 1/2 hour. Put mixture into a small saucepan and bring to a boil. Simmer for 10 minutes. Drain. Remove. Chop fruits, remove seeds.

In a large saucepan combine slivered rind, lemons, orange, mangoes and ginger root. Cook 10 to 15 minutes. Remove fruit mixture and measure. Return to saucepan and add 1 cup sugar for each cup of cooked fruit. Bring to a rolling boil, stirring constantly. (Here you can add pectin. Stir in and boil the mixture for 1 full minute. Or cook without pectin as you would for jelly.)

Skim and pour into sterilized jars and seal.