Mango Jam & A New Look

Mango Jam ... Homemade mango jam recipe with mangoes, sugar, and lemon. A delicious fruit spread for the bread. Summer brings many sweet things and Mango " The king of the fruits" is the sweetest of all. As mangoes are in season & are plentiful in the market, it is just the time for making jams.

Keep the following hints in mind for good results:

• Choose ripe & firm mangoes. It has more pectin, an essential for setting jam. Over ripe fruit has less pectin and it will ferment your product.
• Discard damaged or bruised pieces of mangoes to avoid spoilage.
• Three things are needed to make a jam set ; sugar, acid & pectin. Sugar is added during jam process while acid & pectin is in the fruit.
• Sugar also works as a preserving agent. The proportion is ( 750 gm. to 1 kg. ) sugar to each kilo gram of fruit. Too much sugar will make the jam syrupy and less sugar will prevent a good set.
• Over cooking can spoil the taste and color of the jam, so remove once after the setting test.
• For storing jams, use small glass sterilized jars. Jam should be packed while hot. When cold, secure the lid on the jar.

Mango Jam 

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* Prep. Time : 5 minutes
* Cook Time : 20 - 25 minutes

Ingredients :

• 500 gm. peeled & chopped mangoes ( weight of chopped mangoes should be 500 gm. )
• 375 gm. sugar
• 2 tbsp. lemon juice

 
Method :

• 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. 

Linking this to Any One Can Cook : Series 25 , These Chicks Cooked Link Party # 8 , Savory Sunday , Sweets for a Saturday #26 , Sweet Tooth Friday , Mango recipes event , Sweet Indulgences Sunday #13 , Strut Your Stuff Saturday , Simply Link {Party , Tuesday Time Out Link Up Party #19 , Quick and Easy recipes , My Sweet Party - Summer Fruits , Dish Name Starts with M

   

Hope you all like the new look of my blog. I've been trying to change this from quite some time, but was finding it hard to do so. So many things have been happening right now and I'm not been able to visit my fellow blogger's posts regularly. I am really sorry for that. Thank you so much for checking my posts, for your sweet comments & the words of encouragement. I really appreciate it :)
Thank you for stopping by. Hope you enjoy the recipe!!!