La Vie en Rose Mango and Nectarine Jam

by Paola Westbeek
(Almere, The Netherlands)

*1 ripe mango (about 600g whole and about 300-350g peeled and chopped)
* 6-7 ripe nectarines (about 900g whole and about 600-650g peeled and chopped) *500g blond cane sugar, suitable for making jam
*2 tbsps rosewater
*2 tbsps dried rose petals (it is essential that you get petals suitable for consumption and NOT sprayed with chemicals)


First sterilize your jars: wash them out well with hot water and then let them dry in a 140C oven. Leave them in the oven until you are ready to use them. Peel and cut your fruit. To peel the nectarines, simply immerse them in boiling water for 2-3 minutes and then plunge them into cold water. With the point of a knife, make an X on the underside of the fruit and remove the skin. Chop your fruit according to the consistency you want your jam to be. I chopped mine pretty roughly. Put all the ingredients in a large pot, stir well and let cook on medium heat for about 45 minutes, stirring occasionally. Let stand for 10 minutes before ladling into two 1/2 liter jars.

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