Am Ka Murabba (Green Mango Preserve)

Title:
Am Ka Murabba (Green Mango Preserve)

Yield:
1 Servings

Categories:
Jam/jelly,
Indian




Ingredients:





     2 lb Mangoes


 1 1/4 pt Water


     2 oz Almonds; toasted/blanched


     1 ts Citric acid


     6 dr Kewra essence OR 1 tb ruh


          -kewra


     3 lb Sugar


     8    Green cardamom; seeds only






 Wash, peel, cut the mangoes into large slices and prick all over with


 a fork. Or cut them into fancy shapes and do not prick. Tie the slices


 loosely in a piece of muslin, and simmer for 5 to 7 minutes in 1 1/4


 pint of boiling water.


 


 Remove and dry them on a piece of cloth. Add sugar and citric acid to


 the water in which mango slices were boiled. Cook to one-thread


 consistency (remove the scum from the surface of the syrup). Add


 mango slices, simmer till the syrup thickens and the slices become


 tender and slightly translucent. Leave for 12 hours.


 


 Remove the slices from the syrup if they are sufficiently tender. Tie


 the crushed cardamom seeds in a piece of muslin and add this to the


 syrup. Boil till it again acquires one-thread consistency.


 


 Remove the muslin containing the cardamom seeds, squeeze out the


 juice and discard the seeds. Add mango slices and peeled halves of


 blanced almonds and cook for a few minutes more. Remove from the heat


 and cool.


 


 Add ruh kewra or essence and pour into hot clean glass jars,


 previously cleaned with boiling hot water. Fill just short of


 overflowing, put a disc of 2 to 3 layers of greaseproof or waxed


 paper over the mouth of the jar and cover with a screw-cap.


 


 Source: "Mrs. Balbir Singh's Indian Cookery"


 Posted to MM-Recipes Digest V3 #245


 


 Date: Sun, 8 Sep 1996 12:18:05 +0000


 


 From: Linda Place