How do you make mango jam? If you’re a fan of homemade spreads and want to enjoy the sweet, tangy flavor of mango all year round, making your own mango jam is a delightful and rewarding endeavor. This article will guide you through the process, from selecting the perfect mangoes to bottling your delicious creation.
Mangoes are a tropical delight, known for their juicy, sweet flesh and vibrant color. They are a staple in many cuisines around the world and are perfect for making jam. The key to a successful mango jam is to select ripe, fragrant mangoes that are free from blemishes. The best time to make mango jam is during the peak season when mangoes are abundant and at their peak ripeness.
To start, gather the following ingredients and equipment:
– 4 pounds of ripe mangoes
– 1 cup of sugar (you can adjust this to taste)
– 1/4 cup of lemon juice
– A large pot
– A strainer or food mill
– A spatula
– A jar with a lid
– A canning pot or a large pot for sterilizing jars
Now, let’s dive into the steps to make your very own mango jam:
1. Prepare the Mangoes: Wash the mangoes thoroughly and remove the skin and seeds. Cut the mangoes into small pieces and place them in a large pot.
2. Cook the Mangoes: Add the sugar and lemon juice to the pot with the mangoes. Cook the mixture over medium heat, stirring occasionally, until the sugar has dissolved. Reduce the heat to low and let the mangoes simmer until they are very soft and the mixture has thickened slightly.
3. Strain the Mixture: Once the mangoes are soft, use a strainer or food mill to remove the seeds and any large pieces of skin. Press the mixture through the strainer to extract as much juice as possible.
4. Cook the Mashed Mangoes: Return the mashed mangoes to the pot and cook over medium heat until the mixture reaches the desired consistency. This may take about 15-20 minutes. Stir frequently to prevent sticking and burning.
5. Test the Jam: To test if the jam is ready, place a small plate in the freezer for a few minutes. Then, spoon a small amount of jam onto the plate. If it wrinkles when you push it with your finger, it’s ready. If not, continue cooking and testing until it reaches the desired consistency.
6. Sterilize the Jars: While the jam is cooking, sterilize your jars and lids by boiling them in a canning pot or a large pot filled with water. This ensures that your jam stays fresh and free from bacteria.
7. Fill the Jars: Once the jam has reached the desired consistency, remove the jars from the water and pour the hot jam into the sterilized jars, leaving about 1/4 inch of headspace. Wipe the rim of the jars with a clean cloth and place the lids on tightly.
8. Process the Jars: Place the filled jars back into the canning pot and process them for 10 minutes to ensure they are properly sealed. After processing, remove the jars and let them cool completely.
9. Store the Jam: Once the jars have cooled, label them with the date and store them in a cool, dark place. Your homemade mango jam will keep for several months and is perfect for spreading on toast, serving with cheese, or using as a base for desserts.
In conclusion, making mango jam is a simple and enjoyable process that allows you to capture the essence of this tropical fruit in a jar. With a few ingredients and some patience, you can create a delicious spread that will bring a touch of the tropics to your table all year long. Happy jamming!
