Mango Jam

Indian summer, a particularly unpleasant season of the year .  It’s a million degrees here.  The only good thing about summer is that this is the Mango season . Mangoes to India is what Olive oil is to Italy.   For most Indian Families Mango is not just a fruit , eating them is almost a sacred ritual  which every Indian loves to  indulge in every summer.   

India is a biggest exporter of Mangoes.   Alphonso , of course being the king of  fruit is the most savoured one but apart from that there are a variety of different mangoes which are equally delicious Kesari, Badami, langda etc.

Did you know that Mangoes are fruits with low glycemic  index and also rich in Vitamin C And Vitamin A .  Also this fruit is laden with Anti-Oxidants.  So even if you go a little over board with this delicious fruit during season its okay

Like in every Indian Home my kitchen is also flooded with too many mangoes.  That’s why I thought of making Mango Jam.  Okay I know it’s way too easier and cheaper to buy Jams from the nearest grocery store.  But preserving fruit is not only such a  fulfilling and homely thing to do, you can also be guaranteed to have a fantastic tasting jam which is just not filled with artificial colours, preservatives and sugar.

 

Making Jams require hardly any ingredients . Basically it’s just Mangoes , sugar and lemons.  I have used the Badami variety they are quiet a sweet variety of Mangoes grown in the South of India.  They I find are the ideal mangoes for making jams , not only are they every cheap , they cost Rs 50 a kilo in local market, but  also very fleshy and naturally sweet therefore you can reduce the sugar content in the jam considerably.

 
Ingredients for  making Mango Jam

1kg of Mangoes (Badami)

500 gms of Sugar

2 large lemons
 

Method
 
 First sterilize  glass jars..  The process is explained in this following link. http://veena-cakesbakes.blogspot.in/2011/10/applepear-jam.html
 

Peel the Mango and Deseed them.  After which you need to make a puree of this.  Add together all
the ingredients in a thick bottomed vessel . 

 

Cook  this mixture together.  Mangoes have natural pectin therefore it will start gelatinizing as an when it gets cooked.
 

Go on stirring the mixture while cooking and cook on a slow flame.  This process should take 25 mins . 
 
 
 
 
 
 
 
 
 
 
 
 
  When the consistency  starts thickening  to a jammy consistency.

Let this mixture sit of 10 mins . pour this in glass jars you can use a funnel to do that as it is lot more easier that way. Tighten the lid and  store  it in a cool dark place