Mango Jam Recipe

Ingredients

• 500 gram mango pulp
• 250 gram granulated white sugar
• 2 tablespoon lemon juice

Instructions

1. 1

   Dice half of the mango pulp or roughly chop it into tiny pieces. Transfer to a bowl. Add granulated white sugar. Mix nicely. Set aside for 10 - 15 minutes. After 10 minutes, sugar will be completely dissolved with the mango pulp and a yellow color juice will be released. Do not rush this process.

2. 2

   Transfer the mango pulp along with all the yellow liquid to a saucepan. Turn on the stovetop heat to low. Start cooking the jam.

3. 3

   Blend the remaining half of the mango pulp without any water. Add to the simmering pulp along with the lemon juice. Stir to combine.

4. 4

   Stage 1, the jam will be watery, with big chunks of mango. Keep cooking on low heat, while stirring at regular intervals.

5. 5

   Slowly, the texture of the jam would thicken a bit. Use a potato masher or a ladle to gently mash the mango pieces. Keep stirring at regular intervals.

6. 6

   After 15 – 20 minutes on low heat, the mango pieces mashed nicely, and the jam will start sticking to the spoon. Turn off the heat.

7. 7

   To check the consistency of the mango jam, spread a big tablespoon of jam on a plate. The mango jam should be thick, doesn't drop off easily, and will stick to the plate. Else continue to cook further.

8. 8

   Allow the mango jam to cool down completely at room temperature. Store the cooled mango jam in a clean, sterlisied glass jar with a tight fitting lid.

9. 9

   Serve mango jam on a bread slice or store in the refrigerator.