MANGO GEL RECIPES
MANGO JAM RECIPE | ALLRECIPES
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 Canning and Preserving Recipes Jams and Jellies Recipes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 3 cups
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, CarbohydrateContent 18.9 g, FatContent 0.1 g, FiberContent 0.7 g, ProteinContent 0.2 g, SodiumContent 1 mg, SugarContent 18.1 g
MANGO JAM - PRACTICAL SELF RELIANCE
This simple mango jam recipe is bright and sunny, just like fresh mangoes. It comes together with just three ingredients, no pectin required!
Provided by Ashley Adamant
Total Time 0S
Prep Time 0S
Cook Time 0S
Yield 3
Number Of Ingredients 3
Steps:
- Peel, seed and dice mangoes into 1/2 inch cubes. (Place a few small plates into the freezer at this point to use to test for gelling as the jam reaches completion.)
- Place the chopped mangoes into a heavy-bottomed saucepan along with the sugar and citrus juice. Be sure that they only come 1/3rd of the way up the pot at this point to prevent overflows when the mango jam is cooking.
- Bring the ingredients to a boil over medium-high heat, stirring frequently to prevent scorching or overflows.
- Boil hard for about 20 minutes until the jam begins to gel. Test for gelling on a plate that's been chilled in the freezer, or use an instant-read thermometer to check for gel temperature (220 degrees F, or slightly lower at higher altitudes).
- Pour the jam into prepared canning jars leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes, or simply store in the refrigerator for immediate use. Canned jam should last 1 year in the pantry, and refrigerator jam should last 2-3 weeks.
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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.)
From food.com
Reviews 4.0
Total Time 45 minutes
Calories 163.4 per serving
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Reviews 4.0
Total Time 45 minutes
Calories 163.4 per serving
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