With mango season at the peak, I am making so many recipes using the delicious mangoes available. How could I not make jam? This is a really simple recipe with just three ingredients. It doesn’t have any added preservatives and so it is better to refrigerate it and use. And also make only small batches. Use nice sweet mangoes so that you can cut down on the sugar added. I didn’t grind the mango to a smooth pulp, so my jam was slightly chunky, which Sruti prefers. But if you want a smooth jam, then grind it until smooth before adding sugar to it.
Testing for jam consistency is the only technique you need to know while making jam. You don’t want the final jam to be too thick or too thin. Keep a plate in fridge before starting the jam making. Once the jam thickens, add a small teaspoon of the jam to the chilled plate. The mix will cool down immediately. Try to flip the plate. If the jam stays where it is then, it is perfect. But if it starts dripping, it still needs cooking. Keep the container ready. Make sure it is dry. Pour the jam as soon as it is ready. It will be piping hot and it is completely fine. If you wait for the jam to cool down before transferring, it won’t work. So use a glass jar and transfer the jam while piping hot.
Mango – 1, big
Sugar – 1/2 cup
Lemon Juice – 1 tbs
Peel the mango and slice it into chunks.
Add sugar and lemon juice along with the mangoes in a heavy bottomed pan.
Bring it to boil. Keep on cooking the mixture until it reaches jam consistency.
Pour it immediately into the glass jar.
Allow it to cool completely before storing it in fridge.