Mango jam with lemon: how to make exotic mango jam at home - recipe
Mangoes are usually consumed fresh. Mango fruits are quite soft and aromatic, but this is only if they are ripe. Green fruits are sour and too hard to add to desserts. Because you can make jam from them. In favor of this, we can add that green mangoes contain more pectin, which makes the jam thicker. As the seed forms in the fruit, the amount of pectin decreases sharply. But like many tropical fruits, mangoes in large quantities can cause unpleasant effects on the digestive system.
To make mango jam we need:
- 1 kg of mango fruits;
- 600 gr. Sahara;
- 2 lemons (zest + juice).
Peel the fruit, remove the pit and cut into small pieces.
Place the mangoes in a saucepan and sprinkle with sugar.
While the sugared mango is releasing its juice, grate the zest from the lemon and squeeze out the juice. Add all this to the pan with the mango. If desired, you can add a cinnamon stick.
Mango is very juicy and there is no need to add water to make jam. Place the pan over low heat and bring the fruit to a boil, stirring continuously.
10 minutes after the start of boiling, you can proceed to the next stage. Remove the cinnamon from the pan and use an immersion blender to puree the boiled mango pieces.
Place the pan on the stove again and this time cook for 25 minutes.Remember that the mango jam will become much thicker as it cools, so don't overcook it.
Divide the hot jam into small jars, close them with airtight lids and wrap them until they cool completely. After this, you should put the workpiece in the refrigerator or any other cool place. Mango jam does not keep very well and should not be stored for more than 4 months. After all, you can always buy mangoes in the store and make a new batch of jam.
How to make mango and melon jam at home, watch the video:
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