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Caribbean Jam




Source of Recipe


Brenda Lee-Olson


Recipe Introduction


Confettura dei Caraibi
By Kyle Phillips

When Artusi presented a recipe for banana ice cream in 1890 he began by describing bananas, which gives an idea of how exotic they were at the time in Italy. They are common now, as are mangoes (which were unheard of then), but this banana-mango-coconut jam still does have a touch of the exotic about it.




List of Ingredients




1 1/3 pounds (600 g) mangos
7/8 pound (400 g) bananas
1/4 pound grated coconut
The juice of a lemon
A packet of pectin sufficient for this weight of fruit
About 2 1/4 pounds (1 k) sugar
2-3 tablespoons good light rum (optional)



Recipe



Peel the mango, remove the pit, and put the flesh through a food mill. Peel and dice the bananas, and put them in a high-sided pot with the mango, coconut, lemon juice and pectin.

Cook, stirring constantly lest the mixture scorch, until it comes to a boil; boil it for one minute, slowly add the sugar and continue cooking, stirring; when the jam returns to a boil cook it for 3 minutes, stirring constantly.

Remove the pot from the fire, add the rum, and stir for a minute, or until the foam is reabsorbed. Check the consistency of the jam (a drop on an inclined plate should run slowly) and transfer it into sterile jars.

BWB 10 minutes