Mango Jam Recipe

How to make it

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• In a large heavy-bottomed, non-reactive saucepan; combine mango, sugar and lemon juice and stir with a wooden spoon.
• Cook on very low heat until every grain of sugar is dissolved and mangoes are softened.
• Mash the pieces of mango with the back of the spoon.
• Increase heat to thicken contents. Cook, stirring occasionally. Skim off any light-colored foam that rises to the surface with a spoon.
• When jam starts to form smaller, thicker bubbles; remove from heat & test for setting.
• If jam is not ready, cook again until ready. Remove from heat and stir for 1 minute.
• Spoon the jam into clean warm dry jars, cover it with muslin cloth ( malmal ka kapra ) and keep it outside for 12 hours ( do not cover it with lid and do not keep it in fridge ).
• After 12 hours, cover and store in a cool, dark place or in the refrigerator.
• Test for setting :
• Remove the jam from heat before testing.
• Put a teaspoon of jam on a cold plate ( plate left to cool in freezer for few minutes ). Drag a finger through it. If jam is ready, the parting made by the finger will remain open. If it runs together, a little more cooking is required.