MANGO JAM (Jelly)
In India mango is called “falo ka raja” which means the king of all fruits. I did some research on Google and came to know that this fruit is largely grown in south east Asia, and almost half of the world's mangoes are cultivated in India alone. After reading that I felt good and proud for India, partly being an Indian origin person and partly being a mango lover. Though India is the largest producer of mangoes surprisingly we Indians consume all its production, and not much is exported. I assume not only because of the country's large population but because of the taste of mango and variety available in India. And off-course people like me who really love mangoes.
In India different varieties have different names like alphonso, totapuri, safeda, langra and many more. My favourite is dashehri, which is famous from the city of Lucknow. Lucknow is the closest city to Kanpur. We were getting a lot of this variety in Kanpur, where I lived for many years in my youth, when I was at school and college.
In this mango jam I did not use any colour or preservative (pectin), it can be kept in the fridge and can last for two months. The natural colour of mango is so nice, there is no need to add any colour. In jams some fruits like mango gives so nice flavour and aroma that you are tempted to really eat big dollops of it on your toast!
- 500 grams chopped mangoes
- 400 grams sugar
- Make a puree in the blender with chopped mangoes.
- Mix mango puree and sugar together.
- In a fry pan or heavy bottomed wok cook the puree with sugar on a low flame.
- Keep on stirring, it will take 15-20 minutes to get the consistency of thick jam.
- Leave it to cool.
- When cold, keep in a sterilize glass jar or bottle and keep it in the fridge. Mango jam is ready to eat.
I am sending this recipe as my blog entry for What'd you do this weekend, and with Cook Blog share., and with Tasty Tuesday party, and with Creative spark link party, and my two favorite things on thrusday party.