Mango jam is sweet and delicious. It can be enjoyed with bread for breakfast, or turned into delicious snacks and desserts. You too can learn how to make mango jam, read on to find out how to do it!
Ingrediants
- 675 g of ripe mango
- 400 g of sugar
- Waterfall
- Ascorbic acid
Steps
Step 1. Cut the mango into three parts
Remove the pulp using a fork or peel it beforehand.
Step 2. In a saucepan, cook the mango with the sugar for 25-40 minutes, or until thick
When cooked, you will need to get a darker color than the original, without going beyond the medium orange tone.
Step 3. Mash the mango
Use a sturdy fork or spoon, and mash the mango until you get the consistency of a jam.
Step 4. Dissolve the ascorbic acid in boiling water, and add it to the mango and sugar mixture
Step 5. Follow the normal hygiene rules for potting and storing your jam
Step 6. For every 230 - 290 grams of mango jam, you will need to add approximately 4 - 6 500 mg units of ascorbic acid, as no artificial preservatives have been added
If your sugar ratio is 1: 1 (200 g of mango: 200 g of sugar) you can keep the jam for 5 - 6 months without refrigerating it. To obtain a healthier product, some people prefer to reduce the amount of added sugar, thereby lowering the shelf life.
Step 7. If kept closed in the refrigerator, the jam can also be consumed within the following 2 years
Step 8. Finished
Advice
To avoid candying the mango, cook it on its own until soft, after which you can add the sugar and continue cooking for a few more minutes
Warnings
- Do not use the blender, otherwise you will get a jelly-like jam.
- Avoid overcooking the ingredients, otherwise the jam will turn first into a jelly, then into candied mango.
