Here is my first Mango preparation for the season…. super easy, super tasty with no preservative and no added colour… Around 50 minutes of hassle free cooking and then something awesome prepared with the king of the fruits….A Jar full Mango Jam….
Why on this earth I need to make Mango Jam while it is easily available in stores! What a weird thought… How pathetic I am 😯 ! I am available with a good lot of Mangoes and Pasta loves Jam with one piece of Bread and I don’t need any other reason to prepare Mango Jam…Pasta sometimes have only Jam and she express it as “Emni Emni Jaaaaam” 😆 which means I need only and only Jam… She even loves her dinner i.e. one Roti with Jam in form of a Mango Jam Roll as well…
Preparing Mango Jam is really easy and it requires no preservative at all and that is the main reason I prefer to prepare it at home… What we need is only some Ripe Mangoes, Sugar and a bit Lime Juice and voila….I don’t like much smoother consistency in my Jam and hence I don’t blend Mangoes to make a puree for making Jam instead I use small Mango cubes which give a body to the Jam with a bit rough texture just like our own bong “Aam er Morobba”. Since I don’t add preservative in my Jam I prefer to make medium portion instead of 2-3 big bottle full of Jam. Mango Jam can be stored for 15-20 days in Fridge…
Ingredients
- Ripe Mangoes: 5 (around 1 Kg) (here I've used Safeda variety which is widely available now in India)
- Sugar: 2 Cup ( 450 g)
- Lemon Juice: 2 Tbsp.
Instructions
- Cut the top crown portion of Mangoes and soak those in water for 30 minutes.
- I always soak mangoes for some time before having those in any form.
- Remove Skin and discard Mango Seed.
- Cut Mangoes into small Cubes. Extract as much as possible Juice from the body of the Mango Seeds.
- Since I prefer a bit rough texture of the Jam I don’t make a puree while preparing jam. If you need smoother consistency then make Puree of Mangos for preparing the Jam.
- Now in a deep bottomed Pan (preferably Non-stick) take Mango Cubes along with Sugar and Lemon Juice and start cooking in medium flame.
- Mash Mangoes a bit using a wooden ladle and cook till Sugar dissolves completely.
- You can adjust Sugar according to your taste. Mangoes that I had were too sweet and it took me around 2 Cup of Sugar to make the Jam.
- Reduce the flame when the mixture start bubbling and cook for around 10 minutes until the mixture thicken and mangoes massed completely.
- Mix in between with a ladle and cook till the mixture turn glossy in texture for around 15 minutes more. End result should be a semi thick Jam.
- Switch the flame off and let the Jam cool completely.
- Store Jam in a sterilized Glass container.
Notes
I don't use any food colour or Preservative in my Jam
