Mango Butter

Instructions

1. 1

   Place mangoes in a heavy saucepan over medium heat.

2. 2

   Cook, stirring frequently, until mangoes are very soft. (Since mangoes are usually very juicy, you needn't add any water unless the mixture starts to stick; then add up to 1/2 cup, a little at a time, as necessary.) When the mangoes are cooked, remove from heat; purée in a blender or food processor, working carefully in batches.

3. 3

   Return purée to pan.

4. 4

   Add sugar, ginger, lime zest, lime juice and cinnamon; mix well.

5. 5

   Bring to a boil over medium heat, then lower heat and cook, stirring frequently, until very thick, about 30 minutes.

6. 6

   Remove from heat; immediately pour into hot, sterilized jars, leaving 1/4-inch head space.

7. 7

   Cap and process in a 10-minute boiling water bath.

8. 8

   Yields 4 ( 1/2-pint) jars.