Mangaad or Mango jam

May 29, 2021

Mangaad or Mango jam

Mangaad is mango jam. For making mangaad try to use mangoes without the hairy fibre for a smooth texture. The fruits for making jam should be just ripe and not over ripe; over ripe fruits may lose their pectin content which will slow down the gelling process. For 2 part fruit puree add 1 part sugar.

Ingredients:

Mangoes : 12

Sugar : 3 cups

Lime juice : 3 tsp

Procedure:

Sterilize glass jars, dry them and set aside.

Wash the mangoes, extract their pulp and puree it using a mixer jar (or extract the pulp with the help of a fork ). Use a wide vessel for cooking as it will increase the evaporation rate and reduce the cooking process.

Measure the puree (I got 6 cups). Cook it on a medium- high flame stirring continuously using a long wooden spatula. Keep stirring throughout as it will bubble and will splatter out. Let it thicken until the splattering is reduced then add half part sugar i.e. 3 cups and continue cooking.

Add lime juice so that the pectin starts gelling and sugar doesn't crystallise.

When it stops splattering and starts leaving the sides and you can see the bottom of the pan, switch off the flame.

Place the sterilised jars on a wooden board (this will avoid breaking of glass) and pour the jam inside while the jam is hot and seal it with it's lid.