MANGO JAM

Try out my recipe of mango jam it's really amazingly tasty.

Since the mango season is ending it's the perfect time to make mango jam because if anybody is still craving for mangoes even after the mango season they can still have a taste of mangoes. This jam can be preserved for more than 6 months.

But since the jam is so tasty it wont stay in the refrigerator for so long.

In the picture i have served the mango jam with some brown bread slices which are cut in the shape of mangoes just for the presentation purpose.

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VICKS COOKS

15th July 2020

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CUISINE - Indian

EQUIPMENTS USED - Aluminium Kadai or any heavy bottom iron Kadai, Two glass jars

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INGREDIENTS:

1) Neelam mangoes ( 2kg)

2) Xylitol sweetener ( 2 cups )

3) A pinch of salt

4) Lemon juice ( 2 tbsp )

METHOD

1) Wash the mangoes and remove the pulp of all the mangoes with a spoon and add it into the aluminium pan.

2) Into the same pan add xylitol sweetener, lemon juice and pinch of salt.

3) Once you add all the ingredients into the aluminium pan, cook this mixture on medium flame and keep stirring it at regular intervals.

4) Once the sugar starts to melt, the jam will start to splutter so to stay safe close the pan with a plate and adjust the heat accordingly.

5) After 35 minutes or 40 minutes of cooking the jam , check if the jam is ready by taking just a spoon of jam on a plate and let that jam on plate cool for a while. Tilt the plate if the jam slides down the plate very quickly it means the jam is not ready. The jam still needs to be cooked for few more minutes.

6) If the jam does not slide down quickly then your jam is ready. Switch off the flame and let the jam cool for a while.

7) Sterilize the glass jars in which you are going to store the jam by placing them in hot boiling water for few minutes.

8) Once the glass jars are sterilized wipe the jars with a cloth and pour the prepared jam into the jars.

9) If the jam is prepared according to given measurements . The jam will fill upto two big glass jars.