A Spiced Jam…
Call it Mango Mania, or call it a “get rid of summer posts” frenzy. I am trying to make the best use of whatever time I have at hand; both with the fruit & the posts. After a few weeks the King of the Fruits will be gone for the year or will be perched up on the shelf with the royal unrealistic price sticker on it. The best way is to preserve it!
I had the jam in mind when I first saw it in Kichu Khon. At that time I was paying more attention indulging in the few fresh fruits we get here & the project was shelved. Recently another Mango Jam made its delicious appearance in RedChillies, too much temptation to resist this time.
I made a slightly spiced version, a lot like a chutney… the kind which is versatile enough to be used for breakfast or with any other meal with grilled foods.
- 3 Ripe Firm Mangoes
- 1+ 1/4 Cup Sugar
- 1 Tablespoon Grated Ginger
- 1 Stick of Cinnamon
- 2 Cloves Powdered
- Zest of 1 Lime
- Juice of 1 Lemon
Note: Mango Pulp may be used instead of the fresh mango; however the end product will not be as chunky.
Peel the mangoes, discard the stone & just use the chopped/crushed pulp. Combine all ingredients together.
Cook at medium heat till the mixture thickens; about 35-45 minutes, while stirring occassionally. You will see it bubbling & thickening.
When the jam kind of stays apart when separated in the pan, it is about done. Remember it will thicken more once it cools down. It is now time do the Jam Doneness Test.
If you want to can the jam, read here for canning procedures.
Once the Jam passes the “Done” test, you are done. Now spread the joy & enjoy the thick, chunky & spicy jam!