MANGO JAM RECIPE

MANGO JAM RECIPE

Ingredients

Ripe alphonso mango - 4 nos (small-medium sized, replace with your favorite variety)
Sugar - 3/4 cup
Lemon juice - Juice of 1 medium sized lemon

Method
1. Peel the skin of mangoes and chop into chunks discarding the seed. Take the chopped mangoes, sugar and lemon juice in a wide pan. Mix well and bring it to a boil (medium-high flame).
2. Once the sugar dissolves and starts to bubble up, reduce the flame to low-medium.
3. Let it cook further for 5-6 minutes until the mangoes get cooked, since I used mango chunks I tried to mash them with a ladle.
4. As the mixture cooks further you will find the mangoes partly mashed and it thicken. Cook further for 3 minutes.
5. Test your jam by taking a little in a wooden ladle and drawing a line on a plate of bowl. The strike should be firm and now flowing/ runny. Now your jam is perfect.
6. Switch off and let it cool completely, you will find the jam further thickening.
7. Prepare an air tight container and transfer the jam to the container and store in a refrigerator for upto 10-12 days or till it lasts. 
8. Enjoy the home-made jam with bread slices.

The colour of the mango jam is natural, alphonso mangoes are naturally vibrant. If you use any other mango variety the colour might slightly vary.