mango jam

 To make mango jam, you'll need the following ingredients:

• 2 pounds (about 900 grams) of ripe mangoes
• 2 cups of granulated sugar
• 2 tablespoons of lemon juice

Here's a step-by-step guide to making mango jam:

1. Peel and chop the mangoes: Start by peeling the mangoes and removing the pits. Then, chop the mango flesh into small pieces. You can also puree the mangoes if you prefer a smoother jam.

   
   
   

2. Cook the mangoes: Place the chopped mangoes in a large, non-reactive pot or saucepan. Cook the mangoes over medium heat, stirring occasionally, until they become soft and start to break down. This should take about 10-15 minutes.

3. Add sugar and lemon juice: Once the mangoes are soft, add the sugar and lemon juice to the pot. Stir well to combine all the ingredients.

4. Simmer and reduce: Reduce the heat to low and let the mixture simmer gently. Stir it occasionally to prevent sticking or burning. As the mixture cooks, it will thicken and become more jam-like. This process can take anywhere from 30 minutes to an hour, depending on the desired consistency.

5. Test for doneness: To check if the jam is done, place a small amount on a chilled plate and let it cool for a minute. If it wrinkles when you push it with your finger, it has reached the desired consistency. If not, continue simmering and test again after a few minutes.

6. Jar and store: Once the jam reaches the desired consistency, remove it from the heat. Pour the hot jam into sterilized jars, leaving about ¼ inch of headspace at the top. Seal the jars tightly.

7. Water bath canning (optional): If you want to preserve the jam for long-term storage, you can process the sealed jars in a boiling water bath. Place the jars in a large pot of boiling water, ensuring they are fully submerged, and process them for about 10-15 minutes. Remove the jars from the water bath and let them cool completely before storing.

8. Cool and store: Let the jars cool to room temperature. As the jam cools, it will continue to thicken. Store the jars in a cool, dark place like a pantry or cupboard. The jam should keep for several months if properly sealed and stored.

Remember to follow proper canning and sterilization procedures if you plan to store the jam long-term. Enjoy your homemade mango jam on toast, pancakes, or as a delicious topping for desserts!