DISH NAME : MANGO JAM / MANGO PRESERVE

Preparation Time : 15 minutes

Cooking Time : 35 minutes

Chilling Time : overnight

Description

Jelly, jam and preserves are all made from fruit mixed with sugar and pectin.Pectin is present in ripe fruits and is used as a setting agent in jams and jellies. The difference between jelly, jam and preserve is decided by the form the fruit takes before cooking. In jelly, the fruit takes the form of fruit juice. In jam, the fruit comes in the form of fruit pulp. In preserve, the fruit takes the form of chunks in a syrup.
Home made jams are free of preservatives and can be made depending on seasonal fruits.

Note

1) Since i made it as a preserve, i did not blend mangoes. I like small chunkiness. If you prefer as a jam, blend in a blender for a smooth consistency.
2) The mangoes i used was very sweet. If not increase sugar according to your taste.
3)The weight of mangoes is what you get after peeling and chopping.
4) Adding lemon juice will help preserve jam and also increases the taste by cutting on the cloyness of sugar.
5) If bottled and stored properly in fridge, the jam will keep for a year.
6) I usually bottle jam, while it is still warm, put the lid on and keep it upside down. When pouring warm jam into bottles, do not keep the bottles on a wet surface nor let water droplets fall on the bottle. Glass will shatter.

Method

1) Chop mangoes finely, add 1/2 quantity of sugar and keep covered in fridge. Next day continue with the following steps.
2) Add the pulp to a heavy bottomed pan. If you require a smooth consistency, blend to a fine paste.
3) Start cooking on medium flame. Keep stirring in between.
4) After cooking for 10 to 12 minutes, check for sweetness. At this stage, add more sugar if necessary.
5) Add lemon juice.
6) Keep cooking till mango pulp becomes thick. Don't forget to stir in between. Put on a lid to prevent splattering.
7) After around 15 to 20 minutes, take a tbsp. of jam & put on a plate. If the jam is not runny and also if it is not leaving a watery trail when you tilt the plate, then jam is ready. If it's runny, cook a little more & do the test again. Do not overcook. Immediately transfer the jam to a sterlized bottle.

Serving Suggestions

Serve spread on toast or as an accompaniment to pancakes etc.