Homemade Mango Jam Without Pectin-
Fruit preserves are to keep fruits, vegetables preserves for long term to use later. Fruit preserves are also known as Jam, Jelly, Chutney etc. for their different style of preservation. To preserve fruits, vegetables, gelatin, vinegar or even honey, sugar also use. As it is summer time, the season of fresh mangoes, today I'm going to share the recipe of Homemade Mango Jam without using pectin. This recipe contains fresh mango pulp, lemon juice & sugar. Flavorful mangoes are best to use for this jam, because the jam will smells awesome. I used 'Alphanso' to prepare this jam. You may use 'Kesariya' Or 'Himsagar' for this. So let's go to the recipe....
Steps to Prepare
Take the chopped mango pieces, lemon juice & sugar in a sauce pan and start cooking on low flame.
At first the sugar will start melting & mango pieces will start to be soft. Just keep starring. Let it cook further for 5-6 minutes until the mangoes get cooked.
Mash the mango pieces with ladle. When there will be no big chunks left in the jam and it look like sticky your jam is ready.
Check your jam by taking a little in a wooden ladle and drawing a line on a plate of bowl. The strike should be firm and now flowing/ runny. Now your jam is perfect.
Turn off the heat and let it cool down completely. After cooling down, the jam will thicken little bit.
Now pour the jam into a strillized bottle and enjoy till it lasts with bread or crackers.
This recipe is going to Kolkata Food Bloggers for Mango Festival. To find more recipes pls go to the page.