mango jam

Mango Jam

Method 1

Ingredients :

Raw Mangoes with less sourness - 1kg Sugar - 3/4kg Red Chilly powder -11/2tsp

Fennel - 1tbs Cumin - 1tsp Water - 21/2cups

Method of Preparation :

Peel the skin of the mangoes and cut it into small long pieces. Mix the sugar and the water. Keep it on fire and stir continuously. When it boils, add the mango pieces into it. There must be sufficient amount of water to immerse the mango pieces completely. Close the vessel with a lid, simmer the fire and cook for about 10 minutes. When the mango pieces are done, smash it with a fork. Fry the fennel and grind it. Add the fennel powder and chilly powder into the mango solution. When the solution thickens, add the cumin seeds. Stir well and remove from fire. When cool, pour it into a bottle.

Method 2

Ingredients :

Mangoes (getting ripe) - 1kg Clove - 12 Cassia (1inch long) or Cinnamon - 6 Sugar - 11/2kg

Citric Acid - 11/2tsp Yellow Colour - 2 pinch Potassium meta bisulphate - 2 pinch

Method of Preparation :

Peel the skin of the mangoes. Cut into small pieces and put in water. There must be enough water to cook the mango. Slightly crush the clove and cassia and put this into the water. Heat it. When it boils well, remove the cassia and clove from it and switch off the fire. Grind the mango in an electric liquidator, when it cools. Replace the mango solution in the fire. Add sugar and citric acid to it. When the jam becomes thick, add the yellow colour dissolved in 1tsp of water and remove from fire. When the jam becomes cool, dissolve potassium meta bisulphate in half of its quantity. Mix it with the other half and store in a bottle.

Method 3

Ingredients :

• Mango pieces - 500gms
• Sugar - 250gms
• Lime juice - 2tsp
• Water - 1cup

Method of Preparation :

Remove the skin of the mango and cut it into small pieces. Cook it with the water and Smash it well. Add sugar and limejuice. When it becomes a thick paste, remove from fire and pour the content into a bottle.