|
Nutrition Information |
Per serving |
|---|---|
|
Energy (kJ/kcal) |
639kJ/189kcal |
|
Protein (g) |
6.1g |
|
Carbohydrate (g) |
31.0g |
|
Of which sugars (g) |
24.2g |
|
Fat (g) |
5.1g |
|
Of which saturates (g) |
0.4g |
|
Of which mono-unsaturates (g) |
3.4g |
|
Of which poly-unsaturates (g) |
0.9g |
|
Salt (g) |
Trace |
|
Fibre (g) |
6.6g |
Quick Mango Jam
Serves Makes 2 Jars
Preparation Time:
Cooking Time:
Ingredients:
- 5 gelatine leaves
- 2 large mangoes (approx. 500g each)
- 6 heaped tbsp SPLENDA® Granulated
- 1 tbsp flaked almonds, finely chopped
- Half a tsp of bitter almond essence
- 100ml boiling water
Method
- Sterilise jam jars and their lids
- Soak the gelatine leaves in a bowl of cold water
- Meanwhile, peel the mangoes
- Roughly chop the mangoes and place them into a large bowl
- Add SPLENDA® Granulated
- Leave aside for 15 minutes
- Remove the gelatine leaves from their bowl and squeeze out any excess water
- Add them to 100ml of boiling water, then pour this liquid over the mangoes
- Mix well for approx. 3 minutes
- Add the almonds and almond essence
- Leave aside for 5 minutes
- Mix again for 1 minute
- Pour into the sterilised jars, leaving a gap (1.25cm) between the jam and the brim
- Seal the jars ensuring they are airtight
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.
