Hot summer day? Warm breeze, schools closed for vacations and what comes to your minds – Sweet, lusciuous mangoes stacked high on the roadside pavements smelling so ripe and waiting to be eaten. Banganapalli mangoes crowd the streets of Madras in every nook and corner and many days when Amma buys it and arranges it in the fruit bowl on the table, one loses the appetite to eat lunch or dinner. There cannot be anything more inviting than sucking on these ripe sweet fibrous fruits and taking in all the sweetness in has to offer in one heady mouthful.
This particular day we had to attend a family wedding and I realised I had a bunch of mangoes and I couldnt bear to see them wasted so I decided to make Mango Jam at S insistence. I already make Blackberry Jam, Peach Jam, Strawberry Jam every year to see me through the long winters so I decided I had to make Mango Jam. Imagine all the flavour packaged to have for another season!
2 Mangoes with all the flesh removed or 2 Cups Mango Pulp.
3/4 Cup Water.
2 Cups Sugar.
3 Tbsp Lemon Juice.
1 Tsp Lemon Zest.
- Take a juicy ripe mango and remove the skin. With a knife remove the flesh from either sides and make in to a pulp by remoiving all the fleshy parts..
- Measure out the mango pulp and set aside.
- It is very imperative that you taste the mango to measure out the sweetness, tartness etc of the ripe mangoes.
- There are so many varieties of mangoes like Alphonso, Banganapalli, Malgova, Rumani etc. Each of them have various levels of sweet and that is important in deciding the amount of sugar that goes in.
- Take a wok and add a little water and add the mango pulp allowing it to cook for about 5-6 minutes.
- The most important ingredient that helps in the jam setting is the Pectin available in lemons and limes.
- Now add the measured quantity of sugar about 1 1/2 Cups to 2 Cups depending on the sweetness of the mangoes.
- Add 1 1/2 cups and first, test the sweetness and add more if you need to. Add the cloves and the lemon zest to the pan.
- Keep the heat on medium and keep stirring every couple minutes to make sure that the mango jam does not get burnt.
- You will require at least 25-35 minutes depending on the quantity that is being made, kind of stove etc.
- Do not attempt to reduce the amount of sugar as sugar and pectin are required in the right quantities for the proper setting of the jam.
- After about 30 minutes switch off the stove and let it sit.
- To test if the jam is done, place a plate in the freezer for a couple of minutes, remove it and quickly and try to spread the jam on the back of the plate.
- If it spreads as a layer on the plate and can be pushed with your finger, then its set.
- Empty on to a clean glass mason jar and store air tight.
- Enjoy delicious mango jam on a warm toasted bread and savour the sweetness, tartness and freshness from the citrus zest all in one glorious burst.
- Spread it over a warm roti and pack it for your kiddie lunch, melt it with a little vinegar and orange juice to make your own salad dressing!!!
- You own home made jam with no high fructose corn syrup, no chemicals, artificial preserves or xantham gum! Your own jar of mango goodness preserved for your loved ones.
Mango Recipes in Anubhavati: