Mango Jam

Unicorn (Unicorn@Indenial.com)
Fri, 01 Oct 1999 06:43:51 -0400

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::::::::::::::::::::::::::::: FOOD FUNNY :::::::::::::::::::::::::::::

Thanks to reader Patricia Weigand for this food funny. Actually, it
might be too close to the truth to be funny.

BACHELOR SALAD
 
1 head lettuce
1 bottle salad dressing (any kind, not Roquefort)

Wash head of lettuce over sink, pour dressing intact on head of
lettuce, eat over sink; no cleaning, no dishes, no silverware!

::::::::::::::::::::::::::: TODAY'S RECIPE ::::::::::::::::::::::::::

This easy to prepare jam makes a tasty treat, and is the perfect
conclusion to our Virgin Island favorites week.

Mango Jam

6 cups (1.5 L) semi-ripe or ripe mango slices
2 cups (500 ml) water
3 cups (750 ml) sugar
1 Tbs (15 ml) vanilla extract

Combine the mango slices and water in a saucepan and boil over
moderate heat for 15 minutes, until the mangoes are tender. Press
this mixture through a sieve, or process in and electric blender or
food processor until smooth. Return to the saucepan and add the sugar
and vanilla extract. Boil for 30 to 40 minutes, until thick and the
proper consistency for a jam. Pour into hot sterilized jars and seal.
Makes about 2 quarts (2 L).

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