Mangojam Recipes
MANGO JAM
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
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
I came up with this recipe when mangoes were on sale. I shared with some gals at work and both said that a spoonful was like a ray of sun. It can definitely cheer you up on a chilly March morning in the Midwest. With four mangoes, I added about 4 cups of sugar. This may taste great with a little dijon mustard mixed in and used as a dipping sauce or as a basting/marinate for pork, salmon, or chicken. (Time is approximate.)
Provided by Saeriu
Categories Breakfast
Time 45m
Yield 5 8 ounce jars, 5 serving(s)
Number Of Ingredients 5
Steps:
- Prepare jars/lids.
- Peel and dice mangoes.
- Measure mangoes, pour into a kettle, and add equal amount of sugar.
- Add juice of 1 lemon and zest of 1/2 of lemon.
- Add just enough water to keep from sticking, about 1/4-1/2 cup.
- Cook until soft.
- Immersion blend until smooth or work in batches with a blender.
- Cook until thickened.
- (Ice cold plate method: before beginning, put a clean plate in the freezer, when the jam begins to thicken, test the thickness by dropping a spoonful on the cold plate. Cook until desired consistency.).
- Pour in jars and seal.
MANGO JAM
Make and share this Mango Jam recipe from Food.com.
Provided by dicentra
Categories Mango
Time 20m
Yield 3 pints
Number Of Ingredients 4
Steps:
- Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or run through a food processor or blender try NOT to puree, you want some whole pieces.
- In a 10 qt pan, mix fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down.
- Still stirring, add sugar. Return to a boil that cannot be stirred down, then boil for exactly 2 minutes.
- Remove from heat; skim off foam. Ladle hot jam into prepared half pint jars leaving a 1/4" headspace.
- Wipe rims clean. Place lids on jars and firmly screw on rings.
- Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.
Nutrition Facts : Calories 1696.1, Fat 0.6, SaturatedFat 0.1, Sodium 4.6, Carbohydrate 439.1, Fiber 4, Sugar 432.7, Protein 1.2
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