John Myers
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Mango Jam
The perfect mango jam recipe with a picture and simple step-by-step instructions.
- 2 piece Fresh mango [makes about 600g pulp]
- 600 g Preserving sugar 1: 1
- 1,5 tablespoon Lemon juice
- ——————
- Mason jars
Foreword …
- I use mangoes for my jam that are already very ripe (a bit soft) … they are a bit fruity …
Preparation…
- Peel and core the mangoes … Now weigh the pulp and put the amount of sugar in a bowl at a ratio of 1: 1. Cut about 150 grams of the mango into small cubes and puree the rest … Now mix everything with the lemon juice and preserving sugar in a bowl. Let rest for about 20-30 minutes.
Prepare…
- Boil the mass in a saucepan for about 4 minutes … The time really only stops when it bubbled heavily … Fold in the mass with a spoon over and over again … Better to use a slightly larger saucepan because it can overflow very quickly. ..
Bottling …
- Remove the jam from the stove and fill the preserving jars with a sauce spoon. These should be rinsed out with hot water beforehand … When closing, make sure that there is no jam on the thread of the jar … After filling, turn the jars upside down for 15-20 minutes …
Crowd…
- With the specified 600g mango pulp you get about 880 – 930 ml jam. So I use 1x 440ml and 2x 230ml preserving jars ….
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