Mango Jam

5 from 2 votes

Prep Time: 10

Cook Time: 20

Total Time: 30

Serving Size: 28 people

Author Puja Verma

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DESCRIPTION

Quick and easy mango jam made with fresh tropical mangoes, tangy lime, and a warm hint of cumin. It's smooth, tart, and sweet. Super delicious on toast, pancakes, pastries, crackers and cheese.

INGREDIENTS

▢ 3 cup mango (the flesh of about 3 mangoes) chopped
▢ ¾ cup sugar
▢ 1 tablespoon lime zest
▢ 2 tablespoon lime juice fresh
▢ ½ teaspoon cumin powder

METHOD

Remove the flesh of the mango and chop it into 1-2 inch pieces.
Grate the zest from the lime(s) using a zester or a box grater.
Note: Only remove the colored part of the limes (not the pith). The pith will have a bitter taste.
Place all ingredients into a saucepan and stir together on medium heat.
Bring to a boil, and then reduce the heat down to the lowest. Allow to simmer for 20 minutes as it slowly thickens. Make sure to occasionally stir to avoid burning.
Remove from heat and let it cool for 10 minutes. Use immediately or refrigerate it in an air-tight jar and use as needed.

NOTES

Stir the jam: Remember to keep an eye on the jam and stir it occasionally throughout cooking. This will prevent the fruit or sugar from burning.

Adjust the sugar: If mangoes are in season and extra sweet, you can reduce the amount of sugar. If they’re a little underripe or sour, you may need to increase it.

Clean the jars: Make sure to clean your jars in hot water before storing the jam. Even though this isn’t a canning recipe, it will keep it lasting longer.

Let it thicken: The jam will continue to thicken as it cools, so don't worry if it seems a little runny while it's hot. If it’s still too runny for your liking, add a small amount of pectin.

NUTRITION

Course: Condiments

Cuisine: American, Indian

Keyword: Mango Jam