How to make mango jam - an exotic recipe for jam with lemon juice
Mango jam is cooked in two cases - if you bought unripe fruits, or they are overripe and are about to spoil. Although, mango jam turns out to be so tasty that some people specifically buy mangoes just for jam.
Mango is an exotic fruit; making jam from it is no more difficult than making jam from peaches.
For 1 kg mango:
- 700 gr. Sahara;
- Juice of half a lemon.
Peel the mango, remove the pit and chop, not very large, but not too small. Place the pulp in a saucepan and sprinkle with sugar. Shake the pan several times to mix the sugar with the mango pieces.
Leave the pan alone for 5-6 hours to allow the fruit to release its juice.
If there is already a lot of juice, place the pan on the stove, bring to a boil and cook the jam over very high heat for 5 minutes.
This is enough for the mango pieces to soak in the syrup and the excess water to evaporate. Add lemon juice and immediately pour the jam into jars.
If you like thicker jam, then add another 20 minutes, but, of course, on lower heat.
You can store mango jam, even if you pasteurize it, for no more than 6 months and only in a cool place. Such delicate fruits do not like long-term storage and if they do not spoil, they will crawl into an unpleasant-looking porridge.
How to make exotic mango and Coca-Cola jam, watch the video:
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