Jams are rich in sugar and a great source of Energy and Fiber. They curb hunger, helping us to eat less and be satisfied without cravings. Jam is a concentrated source of nutrition when made with fully ripened fruits. It contains small amounts of phosphorus, pantothenic acid, calcium, selenium and iron.
One cup (165 grams) of mango provides nearly 70% of the RDI for vitamin C - a water-soluble vitamin that aids your immune system, helps your body absorb iron and promotes growth and repair.
- Mango - 2 large (Around 2 cup of Mango Pulp)
- Sugar - 1/2 cup depends on the sweetness of mangoes
- Lemon Juice - 1/2 tsp to 1 tsp
Chop mangoes, take it in a blender and puree smooth.
Pour this into a nonstick saucepan and cook for 2 mins.
Add in sugar and keep cooking them till it gets thick and leaves the sides, it will take around 8 to 10 mins.
Now take it off the heat and add in lemon juice. Mix well.
Cool this down and store it in a air tight container in fridge.
This can be kept for more than a month in fridge.
If Yours Mango Jam is hard:
Your mango jam got overcooked on high heat for a longer period of time. A quick fix to a hard jam is to take it back to the pot, heat it up again add water and just cook it slowly until dissolved and hot. Then take the jam back to the jars and consume soon.
If Yours Mango jam is runny:
- You reduced the amount of sugar in the recipe because you thought it contained way too much sugar. Don’t ever reduce the sugar in a jam recipe, especially when it’s without pectin. The sugar has its place in the mango jam making. Sugar preserves and makes sure that your mango jam doesn’t go bad.
- Your jam didn’t cook to a rolling boil or you didn’t cook your jam long enough.