Mango season is going to be over soon. The juicy and very pulpy Mangoes in the market at the end of the Mango season are best for making
- 4 cups mango pulp
- 2 and ¾ cups sugar
- Juice of four lemons
- Peel the ripe Mangoes. Remove the seeds. Cut the mangoes into cubes.
- Puree the mango cubes. Add sugar and leave for an hour or till the sugar dissolves completely.
- Add lemon juice. Cook in a non-aluminium heavy bottomed vessel on a low flame. Keep stirring the jam continuously to avoid sticking to the bottom of the vessel.
- The jam should reduce to about half of the original volume and it should be gel like in consistency.
- To check for doneness, use the "parting the sea" technique. Take a spoonful of jam and spread it on a plate. Refrigerate the plate for 1 minute. Run your finger in the middle of the jam. If it remains open and does not flow back together, it is done.
- Turn off the gas. In the meantime, sterilise the bottles. Place the washed and dried bottles with the lids in the oven. Set the temperature to 100 degrees and set the timer to 10 minutes. Remove the bottles and their lids from the oven. Fill the jam in the sterilised bottles while the jam is hot.
Mango jam has a beautiful golden colour. It is definitely the tastiest of all the jams.