Mango is our national fruit and there is just so much we can do with it. We have use for its leaves. We eat it whether is unripe or ripe. We mix it on some of our dishes. Truly, mangoes are living up its name! Here’s another thing we can do with it: MANGO JAM! Don’t we just love its sweetness over bread? Learn the Pinoy recipe here.
What You Need
- 6-7 pcs ripe but firm, mangoes, coarsely chopped
- 1 cup sugar
- juice from 1 lemon
- 2 tbsp pectin
What To Do
- Make sure you scoop out as much flesh as possible from the mangoes. Chop them coarsely.
- Heat a pot over low fire. Combine mango, sugar, lemon juice, and pectin. Stir regularly while mashing the mangoes. Continue to stir until sugar is dissolved and bring to a boil.
- Bring the fire to medium and continue cooking. Don’t forget to skim and discard the foam that floats on top. Cook until the mixture thickens.
- To check for doneness, scoop a teaspoon of the mixture to a small dish and refrigerate for 1 minute. Run your finger to the middle. If it doesn’t flow back together, it is ready.
- Prepare the jar containers and transfer the jam while hot. Let it cool at room temperature before sealing and storing in the refrigerator.