PING: Barb S

In article <[email hidden]>, zenit

Quoted message said:

Do you have the recipe for your famous Mango-Strawberry Jam with Kiwi fruit handy...? The sample
jar you sent me has finally given up its last delightful schmear and I'm going to try making some
of my own... Just drop it in my mailbox when you get a moment...

PS... Read your Memos from Manhattan... Most excellent...!

<! -- -- -- -- -- -- -- -- -- -- -- zenit -- -- >

Hi, Price --

home.att.netbarb.htmlOpen ↗

The recipe is also in the R.F.C. Cook.Book published a year ago. The Second Printing contains the
corrected info.

I had a ball with Margaret -- still recovering, I am. I think I gained some weight, too! Don't know
how, with all the walking we did.

I found this on a google -- its instructions are a tad more complete than in Damsel's link
above. Have fun!

Barb Schaller's* Mango-Strawberry Jam with Kiwifruit *That's the important part of the recipe title.
:-) rec.food.cooking/Melba's Jammin' (1998/2000)

Makes about 8-10 half pint jars, IIRC.

2 cups diced mango (1 lb) 1 3/4 cups mashed strawberries
3/4 cup diced kiwi
4/4 cup lemon juice 1 tsp citric acid 7 1/2 cups sugar 2 pouches Certo

Follow Certo instructions for making cooked Strawberry Jam, using the amounts of fruit and pectin
above; i.e., combine the fruits, acids, and sugar in a large heavy kettle or saucepot and bring to
boil. Then stir in the Certo, return to hard boil and boil one minute before jarring and processing
properly in a boiling water bath as any good Jam Queen (or wannabe) would. (I use a 6-quart
stainless steel saucepot -- it's my pressure cooker pan when it's not cooking jam. I think the
citric acid is important. I bought my last batch at Sweet Celebrations (candy/cake decorating
place). Don't confuse it with ascorbic acid. Citric acid is what puts the pucker in fruit-flavored
lollipops.

Trick to a lot of jams is to use 3/4 ripe fruit, 1/4 slightly underripe. The trick to this one,
IMNSHO, is to find all the fruits at the proper ripeness at the same time! I like my mangoes on the
firm ripe side. Smash the strawberries with a potato masher, not the food processor. I made some
yesterday and it's looking good!

Source: Made it up for 1996 State Fair. Best stuff I made all summer; it didn^(1)t win a thing at
the Fair. Humbug! But it did win First Place in 1997!!
--
-Barb <www.jamlady.eboard.com> "If you're ever in a jam, here I am."

On Fri, 12 Dec 2003 07:29:42 -0600,
Melba's Jammin' <[email hidden]>
had to open a new box of zerones to say:

Quoted message said:

In article said:

Do you have the recipe for your famous Mango-Strawberry Jam with Kiwi fruit handy...? The sample
jar you sent me has finally given up its last delightful schmear and I'm going to try making some
of my own... Just drop it in my mailbox when you get a moment...

PS... Read your Memos from Manhattan... Most excellent...!

<! -- -- -- -- -- -- -- -- -- -- -- zenit -- -- >

Hi, Price --

home.att.netbarb.htmlOpen ↗

Thanks, Barb... I'll leave the recipe below for those who wish to copy it... I'm back in DC for the
next month or so, and I'll try to get some decent pickle hat shots for your site... Cheers and
merries all round...

< !-- -- -- -- -- -- -- -- -- -- -- -- -- -- -- > Price

Quoted message said:

The recipe is also in the R.F.C. Cook.Book published a year ago. The Second Printing contains the
corrected info.

I had a ball with Margaret -- still recovering, I am. I think I gained some weight, too! Don't know
how, with all the walking we did.

I found this on a google -- its instructions are a tad more complete than in Damsel's link above.
Have fun!

Barb Schaller's* Mango-Strawberry Jam with Kiwifruit *That's the important part of the recipe
title. :-) rec.food.cooking/Melba's Jammin' (1998/2000)

Makes about 8-10 half pint jars, IIRC.

2 cups diced mango (1 lb) 1 3/4 cups mashed strawberries
3/4 cup diced kiwi
1/4 cup lemon juice 1 tsp citric acid 7 1/2 cups sugar 2 pouches Certo

Follow Certo instructions for making cooked Strawberry Jam, using the amounts of fruit and pectin
above; i.e., combine the fruits, acids, and sugar in a large heavy kettle or saucepot and bring to
boil. Then stir in the Certo, return to hard boil and boil one minute before jarring and processing
properly in a boiling water bath as any good Jam Queen (or wannabe) would. (I use a 6-quart
stainless steel saucepot -- it's my pressure cooker pan when it's not cooking jam. I think the
citric acid is important. I bought my last batch at Sweet Celebrations (candy/cake decorating
place). Don't confuse it with ascorbic acid. Citric acid is what puts the pucker in fruit-flavored
lollipops.

Trick to a lot of jams is to use 3/4 ripe fruit, 1/4 slightly underripe. The trick to this one,
IMNSHO, is to find all the fruits at the proper ripeness at the same time! I like my mangoes on the
firm ripe side. Smash the strawberries with a potato masher, not the food processor. I made some
yesterday and it's looking good!

Source: Made it up for 1996 State Fair. Best stuff I made all summer; it didn^(1)t win a thing at
the Fair. Humbug! But it did win First Place in 1997!!

<! -- -- -- -- -- -- -- -- -- -- -- zenit -- --