We you know the story of the mango tree destruction in my back yard, if you have read the post on Mango chutney. But there is only so much mango chutney a girl can make in one week. Mango Jam was my next mission.
450 grams peeled and chopped ripe mango
450 grams sugar
Two tablespoon lemon juice.
Two tablespoons of water
Place the mango, water and lemon juice in your preserving pan. Simmer gently until the fruit is soft.
Add the sugar and stir over a low heat until the sugar has dissolved.
Increase the heat and boil rapidly, until set point is achieved. The setting point of jam is 105 degree.
To test for set point place a small plate in the fridge to chill. When you are ready to test for set point, remove the jam from the heat, to avoid overcooking it, and place a teaspoon of the jam on the chilled plate and place the plate back in the fridge for a minute or two. Remove the plate and with your finger tip, push the jam. If the surface of the jam wrinkles, the jam is set.
This jam was a big hit and we used two jars in the first two days!!!