Mammy Apple Jam

Mammy Apple Jam
Recipe type: Jam
Cuisine: Jamaican
  • 3 large mammy apples (ripe)
  • sugar
  • lime juice
  1. Score the mammy apple skins in sections and tear off without cutting it.
  2. Scrape off the thin brown skin which covers the fruit. Do this well as any remaining on the fruit can give the jam a very bitter taste.
  3. Cut the fruit into quarters, wash well in cold water, then cut into thick pieces.
  4. Boil in about 1.2l (2 pints) of water until tender.
  5. Pour the water and fruit into a sieve, then press the fruit through a sieve into a measuring bowl to join the water again.
  6. To every 240ml (1/2 pint) of liquid and pulp mixed together add 200g (7oz) of sugar.
  7. Add a few drops of lime juice to sharpen the flavour.
  8. Boil until the jam reaches setting point. (about 20 minutes).
  9. Pour into small hot sterilized jars.
  10. The jam has a short shelf life once opened, so small jars are the best solution.

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