Mango And Ginger Jam Recipes

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.

HOMEMADE MANGO JAM RECIPE

Steps:

• Start by peeling your mangoes and discard the peel. Cut the fruit flesh from the mangoes if you are using regular commercial mango varieties. If your mango variety has fibers and strings, don't cut the flesh off but rather leave it on the seed core. The fruit flesh will fall off the fibers and the seed core during the cooking process. *see Notes
• Pour all the sugar over the mangoes and mix everything well.
• This step is optional. Wash your lemon/lime and cut into half. Press out the juice and pour over the mangoes. Throw the 2 squeezed out lemon halves into the pot with the mangoes. Lemon skin adds natural pectin to the jam making and it helps to set the jam.
• Heat up your pot on low heat and stir the fruits. Cook on low heat for about 30 minutes or until you see the rolling boil happening.
• Reduce heat and cook until jam is set. Use a thermometer in doubt: The setting temperature is 105 Celsius/220 Fahrenheit. You can also test if the jam is set by using a frozen plate or spoon and by dropping some of the hot cooked jam on the frozen part. That will cool the drop of jam instantly and you will be able to see if the jam has set or not. If the jam is still running, cook it a bit more and repeat the test until the jam has set. Always keep an eye on the cooking jam as to not burn the jam.
• Pick out and discard the lime/lemon halves and if you used fibrous mangoes, then the seed core as well. *see notes
• Grab a sterilized Jar and fill it up with the jam up to the rim.
• Seal the jars and turn it upside down before you store the mango jam jars in a cool and dry place. Keeping the jam jars upside down creates a vacuum and helps in preserving the jam all the longer.
• Make sure to label your jam with jam name, date and best before date. The jam will be good for about 10 months if unopened. Store in the fridge once opened.

MANGO AND GINGER JAM

Steps:

• Peel the mangoes, cut the fruit from the cores, and finely dice. Peel and julienne the ginger. Mix the mango with the sugar and ginger. Set aside and let infuse for 2 hours. Rinse the mint and pat dry. Remove the leaves and finely chop.
• Bring the mango mixture to a boil, and cook for 4 minutes. Stir in the mint, then fill into the prepared jars. Seal tightly, and turn upside down for 10 minutes. Turn right side up, cool completely, and stor in a cool, dark place.

MANGO JAM RECIPE

Steps:

• Clean & sterilize jars, lids and rings.
• Measure 3 cups of sugar into a large bowl. Remove ¼ cup sugar and in a separate bowl, mix it with the powered Sure-Jell. Set aside both mixtures; the sugar and Sure-Jell/sugar.
• Peel the mangos, remove the seeds. Chop into a small 1/2 dice. You will need 5 1/2 cups chopped mango. Clean raspberries, measure 1/2 cup - add both to a heavy bottom stock pan on the stove. Add in the spices, lemon, butter and Sure.Jell/sugar mixture and stir thoroughly.
• Mash the raspberries and mango pulp with a potato masher.
• Place mixture over high heat and bring to a boil stirring constantly. When it comes to a hard rolling boil (one that you can't stir down) add the remaining sugar and return to a boil, again stirring constantly.
• Boil hard for exactly one minute and remove from heat. Ladle into clean, sterilized jars.
• Clean the tops of the jars carefully (so you get a good seal). Place lids on jars and screw on the rings.
• Place the jam in a hot water bath for 10 minutes - this will help seal the jars. Remove from heat and place them on a heatproof surface (I usually use a heavy cutting board. You'll hear the jars make a popping noise as they seal. You can check to see if the jars have sealed by pressing down in the center of each jar. If it is sealed, it will not move. If it didn't seal the "button" on the top will pop up & down.

MANGO JAM

Steps:

• Peel, seed and dice mangoes into 1/2 inch cubes. (Place a few small plates into the freezer at this point to use to test for gelling as the jam reaches completion.)
• Place the chopped mangoes into a heavy-bottomed saucepan along with the sugar and citrus juice. Be sure that they only come 1/3rd of the way up the pot at this point to prevent overflows when the mango jam is cooking.
• Bring the ingredients to a boil over medium-high heat, stirring frequently to prevent scorching or overflows.
• Boil hard for about 20 minutes until the jam begins to gel. Test for gelling on a plate that's been chilled in the freezer, or use an instant-read thermometer to check for gel temperature (220 degrees F, or slightly lower at higher altitudes).
• Pour the jam into prepared canning jars leaving 1/4 inch headspace. Process in a water bath canner for 10 minutes, or simply store in the refrigerator for immediate use. Canned jam should last 1 year in the pantry, and refrigerator jam should last 2-3 weeks.

MANGO GINGER MARMALADE

Steps:

• Peel the rind (zest) from the lemon, and cut into thin strips.
• Squeeze lemon, reserving the juice. Chop the pulp, placing the pulp and ginger on a square of cheesecloth. (Or forget the cheesecloth and just mince very small) Tie cheesecloth with a string.
• Cook lemon zest, spice bag and mango in saucepan over medium heat, stirring now and then, for 30 minutes.
• Add sugar and lemon juice;bring it to a boil over medium heat , continue to boil, stirring often, for 10 minutes or until thickened.
• Discard your spice bag.
• Pour into hot jars, filling to 1/2 inch from the top of the jar.
• Remove the air bubbles carefully; wipe all the jar rims.
• Cover at once with metal lids,and screw on bands. Process in boiling water bath for 10 minutes. Store in dark, cool space.

MANGO CHUTNEY

Steps:

• Cook the chutney: Add the ingredients to a large saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil. Once it starts to bubble, reduce the heat to medium and simmer until it starts to thicken. Make sure to stir frequently to prevent the bottom from burning. It should take 20 minutes.
• Check for doneness: Place a small glass plate in the freezer while you are cooking the chutney. When you think it's done, spoon a small amount onto the plate and place it back into the freezer for 2 minutes. Run your finger through the chutney. If it stays separated on the plate, it is done. If it runs back together, the chutney needs a few more minutes of cooking to set.
• Store: Pour the chutney into a container with a lid. Store in the fridge for up to 4 weeks or follow the canning instructions to store in your pantry for up to 18 months.