Summary

Ingredients

• 320 g mano (s)
• 80 g physalis
• 200 g preservin suar, 2: 1
• 1 cl orange juice
• 0.5 ½ lemon (s), add the juice

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Instructions

1. Peel the mango, cut into small pieces and place in a bowl.
2. Peel the leaves off the physalis, cut into quarters and also add to the bowl. Pour in the lemon juice and stir well.
3. Put everything in a saucepan, turn on the heat. Add the preserving sugar and the fruit juice, mix everything well.
4. Bring to the boil once, stirring constantly, then reduce the heat until the mixture is only a bubbly simmer.
5. Simmer for 5 minutes, stirring frequently, until the fruit becomes puree - then turn off the heat.
6. If the jam is still too chunky for your own taste, chop everything up with a normal potato masher and stir.
7. Remove from the stove, put 1 teaspoon of the mixture on a small plate and check whether the jam is no longer too runny.
8. If so, add a little citric acid and stir in.
9. Now pour the hot mixture into small glasses (twist off), close immediately and let cool down. The cellar is still ideal for storage.