Homemade Mango Jam Recipe No Preservative With Only 3 Ingredients

HOMEMADE MANGO JAM RECIPE (NO PRESERVATIVE) WITH ONLY 3 INGREDIENTS

Steps:

• Wash, peel and chop the mangoes.
• Grind the mango pulp to a fine paste. Do not add water.
• Pour the mango puree in a pan and heat it.
• Cook mango puree for 3-4 minutes till it starts to bubble.
• Add sugar and mix it well.
• When sugar dissolves, add lemon juice.
• Stir continuously to avoid burning or sticking to the pan.
• Cook until it thickens and reaches jam consistency.
• Do not overcook or the Jam. Remove from heat.
• When it is lukewarm fill it in the Jar. Once cooled, it will set and you will not be able to pour it into the Jar.
• Keep the lid of the jar open and let it cool down completely.
• Once cooled, close the lid and keep it in the refrigerator.
• Serve mango jam with bread or chapati.

MANGO JAM

Steps:

• Boil, steam, or microwave the whole mangoes until soft. Cool, then remove the peel and inner seed; place the mango pulp in a large bowl. Use a fork or potato masher to mash the pulp well.
• Place the sugar and water in a large saucepan over low heat, stir mixture, and bring to a boil. When mixture begins boiling, increase heat to medium-high. Continue boiling until fine, soft threads form, 270 degrees F (135 degrees C). Stir in the mango pulp, add the saffron threads, if desired, and boil until the mixture thickens, about 5 minutes.
• Pour cooked jam into sterilized jars and seal according to canning directions.