Mango Jam

6 mangoes

I k sugar

Teaspoon Jamsetta…optional

The mangoes have enough sugar to jell so you do not need to add sugar unless you want to.

Cook for 90 minutes until the jam thickens and place in hot jars to cool


Ripe mangoes make a rich jam..almost like apricot jam..its simply delicious.

Mixed through yoghurt, makes for a tasty dessert too…


Onion Marmalade

onion marmalade

1 tbsp bacon fat
4 cups of onion, sliced
¼ cup water
1 ½ tbsp balsamic vinegar
1 tbsp pure maple syrup
Dash of salt and pepper


In a large skillet, fry up a slice of bacon until crispy. You can eat it on the side as you make this marmalade with the leftover bacon fat OR just use 1 tbsp of saved bacon fat from the fridge. Your choice- to snack or not to snack?
Once the bacon fat is nice and hot, throw the onion slices in and stir around making sure the fat evenly coats the onions.
Lay a heavy medium –sized skillet lid directly on top of the onions for 15 minutes, stirring occasionally. This helps speed up the cooking process of the onions.
Stir in ¼ cup of water into the onions, and then cook covered (with a lid that fits now) for 40-45 minutes depending on your stove temp. I like to stir the onions every 8-10 minutes to get beautiful browning. *The last 15 minutes you really gotta keep an eye on them. Caramelizing onions can be tricky.
Mix in the balsamic vinegar, maple syrup, and salt + pepper, and continue cooking for another 10 minutes. The mixture should become thick and gooey, with very little moisture.
Store contents in a tight container in the fridge for up to two weeks. Makes about ½ cup, but this recipe can be easily doubled.