Mango Jam
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Ingredients
▢6 to 7 large Philippine mangoes ripe but firm
▢1 cup sugar
▢juice from 1 lemon
▢2 tablespoons pectin
Instructions
▢
Hold the mangoes standing and with a knife, cut from the top down on one
side of the pit to separate flesh. Repeat on other side. Using a spoon, scoop
flesh and coarsely chop. Scrape flesh from pits, if any. Discard pits.
▢
In a pot over low heat, combine mango, sugar, lemon juice and pectin. Cook,
stirring regularly and mashing with back of spoon, until sugar is dissolved.
Bring to a boil.
▢
Increase heat to medium and continue to cook, skimming foam that floats to
top, until mixture thickens. To check for doneness, use the "parting the sea"
technique by transferring a teaspoonful onto a small dish and refrigerate for
about 1 minute. Run your finger in the middle of jam. If it remains open and
does not flow back together, it is ready.
▢
Transfer mango jam to jars while hot. Allow to cool before sealing completely
and store in refrigerator.
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
2.25 kgs / approx 5 lbs ripe mangoes about 5 large mangoes
2.5 - 3 cups granulated cane sugar
1 tbsp lemon juice, optional
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Instructions
1. Slice one side of the mango about 1/4 inch away from the stem. Do the
same on the other side of the mango. Score a grid-like pattern on the
flesh without cutting all the way through the skin. Use a spoon to scoop
out the flesh in a bowl. Cut vertically on both sides of the seed, using a
paring knife, gently remove the flesh and add it to the bowl. Discard the
seed.
2. With the back of a fork mash the mango pulp, leaving little chunks of
mango for added texture or transfer the mango pieces into a blender
and blend to a smooth puree, without adding any water.
3. In a heavy-bottomed pot, add mango pulp, sugar, and lemon juice, heat
it over medium-high heat and mix well with a wooden spatula.
4. Once the mixture starts bubbling reduce the heat to medium, and stir
continuously until the mixture begins to leave the edge of the pan.
Keep checking as you stir, drop the mixture from the spatula, it will
drop easily, which means it needs to be cooked further. (about 45-50
minutes)
5. Once all the moisture has evaporated, the jam will begin to leave the
sides of the pan.
6. If the jam does not drop from the spatula, it is done. Remove it from
the heat.
7. If you want a slightly thinner jam then follow this test for jam doneness-
Place 2-3 small plates in the freezer before you begin preparing the
jam. When the mixture begins to thicken start testing. Remember to
keep the pot away from the heat while you are testing. Put a
tablespoon of jam onto a cold plate, return the plate back to the freezer
for 2 minutes. Run your finger through the jam, if it wrinkles and stays
apart (as shown in the pic) it is done, if it is runny, then it needs to be
cooked for a few more minutes. Or use a candy thermometer, when the
mixture reaches 220 F/ 105 degrees C, it is done.
8. Transfer the prepared jam to a sterilized airtight container and store in
a cool and dry place.
Notes
Initially, I directly added 2.5 cups of sugar, heated the whole mixture as
stated in point 3. I did a little taste test for the sweetness and it was perfect
for me. Add sugar according to the sweetness of the mangoes.
Some people like to flavor Maangad with cinnamon if you'd like to add
cinnamon, add it in step 3, and continue with the recipe.
Nutrition
Serving: 1tbsp | Calories: 87kcal | Carbohydrates: 20.9 g | Protein: 0.4 g | Fat: 0
.2g | Saturated
Fat: 0.1 g | Sodium: 1mg | Potassium: 85mg | Fiber: 0.8 g | Sugar: 20.2 g
STEP BY STEP INSTRUCTIONS TO
PREPARE MANGO JAM
1.Slice one side of the mango about 1/4 inch away from the stem. Do
the same on the other side of the mango. Score a grid-like pattern on
the flesh without cutting all the way through the skin. Use a spoon to
scoop out the flesh in a bowl. Cut vertically on both sides of the seed,
using a paring knife, gently remove the flesh and add it to the bowl.
Discard the seed.
2.With the back of a fork mash the mango pulp, leaving little chunks
of mango for added texture or transfer the mango pieces into a
blender and blend to a smooth puree, without adding any water.
3.In a heavy-bottomed pot, add mango pulp, sugar, and lemon juice,
heat it over medium-high heat and mix well with a wooden spatula.
4.Once the mixture starts bubbling reduce the heat to medium, and
stir continuously until the mixture begins to leave the edge of the pan.
Keep checking as you stir, drop the mixture from the spatula, it will
drop easily, which means it needs to be cooked further. (about 45-50
minutes)
After 20 minutes of stirring
5.Once all the moisture has evaporated, the jam will begin to leave
the sides of the pan.
6.If the jam does not drop from the spatula, it is done. Remove it from
the heat.
7.If you want a slightly thinner jam then follow this test for jam
doneness- Place 2-3 small plates in the freezer before you begin
preparing the jam. When the mixture begins to thicken start testing.
Remember to keep the pot away from the heat while you are testing.
Put a tablespoon of jam onto a cold plate, return the plate back to the
freezer for 2 minutes. Run your finger through the jam, if it wrinkles
and stays apart (as shown in the pic) it is done, if it is runny, then it
needs to be cooked for a few more minutes. Or use a candy
thermometer, when the mixture reaches 220 F/ 105 degrees C, it is
done.
8.Transfer the prepared jam to a sterilized airtight container and store
in a cool and dry place.
NOTES
1.Initially, I directly added 2.5 cups of sugar, heated the whole
mixture as stated in point 3. I did a little taste test for the sweetness
and it was perfect for me. Add sugar according to the sweetness of
the mangoes.
