Friday, June 26, 2009

Mango Jam

We thought that , now being summer and also mango season, making mango jam and preserving it would be good idea . So we are sharing with you the recipe our mom used to follow to make mango jam when we were children. This used to be a routine affair during our summer holidays as we just loveee mangoes .
2 1/2 cups Mango(Aam) pulp
250 grams Sugar
1/4 teaspoon citric acid
l teaspoon Pectin
1/4 teaspoon potassium metabisulphite

Cook mango pulp and sugar until a little thick and sets on the plate when tested.
Dissolve citric acid, pectin and potassium metabisulphite in 1/4 cup of hot water and mix it in the jam.
Pour the hot jam in sterilized jars, seal when cool and cork tightly.


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