
Storage:
It must be kept in the fridge and used within 2 weeks of making it.
Tip 1:
To sterilise the jars and their lids, boil them for 15 minutes before pouring in the jam. You can replace the almonds and almond essence with 1 tablespoon of candied ginger.
Tip 2:
If a smooth jam is preferred, omit the flaked almonds and liquidise the mangoes rather than chop in step 4.
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