John Myers
Ingredients for 4 servings:
- 4 bags of rooibos tea
- 500 ml water, boiling
- 500 g mango pulp from very ripe mangoes, depending on size approx. 2 – 3 pieces
- 500 g gelling sugar 2:1
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes
Mango and Rooibos – a dreamy duo
You’ll also need about four prepared jam jars. Pour 500 ml of boiling water over the tea bags and let it steep for at least five minutes. Meanwhile, peel the mangoes, remove the flesh from the pit, chop about half into small pieces, and puree the other half. Mix both with the gelling sugar and place in a suitably large saucepan. Stir in the tea, bring to a boil, simmer gently for about four minutes, and then pour into jars while still hot. Seal the jars immediately and turn them upside down for about half an hour. Then turn the jars upside down again and let them cool completely. The jam also makes a great gift in a beautifully decorated jar. During strawberry season, it also tastes great with strawberries.
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