Mango Jam
Mango jam is a seasonal preparation made by cooking mango pulp with sugar. Every year I make mango halwa from ‘musaraad’ mangoes (variety available in Goa, used specially for making halwa). This year I thought of preparing jam from the varieties available here in Pune. I have picked up ‘kesar’ and ‘langda’. One can use one or more varieties.
Traditionally, halwa is prepared by peeling the musaraad mangoes, then gently pressing them and separating the juice. Later, the pulp is collected in a thick bottomed pan or kadai and mashed with the help of spatula. It is then cooked, combined with sugar and flavoured with cardamom. For making jam I just peeled the mangoes and collected the pulp in a juicer jar and made a fine pulp. Later on cooked it, combined with sugar and cooked further. Added little citric acid for tanginess and flavoured with vanilla essence. Here goes the recipe.
Measurement: 1 Cup = 180 ml
Ingredients:
- Mangoes – 6 large size
- Sugar – 2 1/2 cup approx.
- Citric acid – 1/2 tsp approx.
- Vanilla essence – 2 to 4 drops
Procedure:
- Wash and peel mangoes.
- Collect the pulp in a juicer jar and make fine pulp.
- Transfer the pulp into a thick bottomed pan and cook on medium flame for 15 to 20 min. Keep stirring every 2 min. Wooden spatula should be preferred. You may cover the pan with a lid, but leaving a gap.( Be careful, as the bubbling pulp may splash on your face.)
- Add sugar and stir well, cook further on medium flame for 20 min. Keep stirring every 2 min.
- Add citric acid and stir well. Cook for 10 min.
- Add vanilla essence and stir.
- Take it off the fire, and it will thicken after sometime.
- After 20 to 30 min, transfer it to the jar. Do not cover till it is completely cool.
- It will last for one week without refrigeration, but under refrigeration it can be consumed within few weeks.
- Enjoy it with bread, chapati or puri.
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