Best Pls Mango Jam Recipes

MANGO JAM

Mango Jam image

Mango Jam can be made with any variety of mangoes. Semi-ripe mangoes work best, but either raw or ripe mangoes may be used.

Provided by RADHIKA GHATAGE

Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes

Time 1h

Yield 24

Number Of Ingredients 4

Ingredients

2 pounds ripe mangoes
1 ½ cups white sugar
¾ cup water
3 saffron threads

Steps:

Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
Pour cooked jam into sterilized jars and seal according to canning directions.

Nutrition Facts : Calories 73 calories, Carbohydrate 18.9 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.2 g, Sodium 1 mg, Sugar 18.1 g

MANGO JAM WITH PECTIN

Mango Jam with Pectin image

This is an easy homemade jam recipe with ripe sweet mangoes. Using commercial pectin makes sure that the jam sets perfectly. Spread on toast or eat as is.

Provided by Pavani

Categories condiments

Time 35m

Number Of Ingredients 6

Ingredients

2~3 Medium Ripe Mangoes, peeled and chopped (about 4 cups total)
¼ cup Lemon or Lime juice
¾ cup Sugar*
½ teaspoon Ground Cardamom or vanilla paste
3 teaspoons Pectin
4 teaspoons Calcium water*

Steps:

Wash and dry the mangoes thoroughly. Peel and chop them. Then using a potato masher or the back of the spoon mash the mangoes to get a coarse texture. If you want a smooth texture, then blend it into a paste.
Combine the sugar and pectin in a small mixing bowl and mix well to combine.
Place the mashed mangoes into a heavy bottomed pan. Add lemon/ lime juice, calcium water and bring the mixture to a boil.
Add the sugar-pectin mix and keep cooking, stirring continuously for 2~3 minutes to dissolve pectin. Bring the mixture to a full boil and cook for 1~2 minutes. Turn off the heat.
While the jam is still hot, pour into clean bottles and let the jam cool completely before closing with the lid. Refrigerate the jam and make sure to use dry spoon/ knife while taking it out.

Nutrition Facts : ServingSize 1 tablespoon, Calories 17 kcal, Carbohydrate 4 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 1 mg, Fiber 1 g, Sugar 4 g