John Myers
Ingredients for 1 servings:
- 6 mangoes, approx. 1.5 kg
- 3 lemons, juice
- 500 g gelling sugar 3:1
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
for approx. 5 glasses
Sterilize approximately 4 to 5 jam jars by either boiling them for 15 minutes or placing them uncovered with the lids in the oven at around 100°C. The oven method has the advantage that the jars heat up while you prepare the jam, which you can then pour directly into the hot jars. Peel the mangos and cut into small pieces (no more than 2 cm x 2 cm). Squeeze the lemons. Mix everything thoroughly with the preserving sugar, bring to a boil, and simmer gently for about 3-5 minutes. If you don’t like chunks in your jam, you can puree the mixture with a hand blender. To test for settling, place a small teaspoon of the jam on a small cold saucer and let it cool. When cold, the jam should have a jelly-like consistency. Immediately after boiling, carefully pour the jam into the jars while it is still very hot (fill to the brim) and immediately seal the jars tightly. Let the jam cool.
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