5 cups diced, ripe mangoes
½ large lemon
½ large orange
½ cup orange juice
3 cups sugar
12 whole cloves
4 whole allspice
2 whole cardamoms

Slice lemon and orange into paper-thin slices, cut each slice in half. Combine with orange juice, mangoes and sugar in a large heavy saucepan.

Tie spices in a cheesecloth bag and add to pot. Bring to a boil, stirring gently.

Boil rapidly to, or almost to, the jellying point, 220°F, stirring to prevent sticking.

Remove spice bag. Pour boiling marmalade into hot, sterilized jars, leaving ¼-inch head space. Seal at once.

Makes about 2 pints.

Keith Betridge

DATE: January 1983

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