Thursday, May 28, 2015

Sticky Mango Jam

I get all excited whenever I see recipes with mangoes like when I saw this one in the Washington Post Food section and then immediately enter a period of longing for all things mango that I left behind. In India of course.

Like I have mentioned before Ataulfo or Champagne mangoes seem to dull the ache a little bit. The article also says Tommy Atkins mangoes can be used but I have never seen one of those.

While the taste buds can be satiated a bit, the nose does not smell even a whiff of mango. In India you always knew that mangoes were in the house, the sweet smell is almost impossible to resist. This fantasy is pure nostalgia and we won't go there.

Those of you who are lucky to be enjoying luscious juicy mangoes choose which are not stringy. Include a partially ripe one for the best jam.

Peel the mangoes and dice them.
In a thick bottomed pan add the mangoes, lemon juice and sugar and in medium low heat melt the sugar.
Continue cooking in high heat till the foam subsides and do the plate test to see if the desired consistency has reached.

I set out to make jam but let it cook longer to get that sticky slightly thicker consistency to enjoy as a treat. They make great sandwich cookies or is great on crackers. It is up to your requirement to turn off the heat when the desired consistency has been reached.

Sticky Mango Jam
Preparation Time:15 minutes
Cooking Time:40-50 minutes
  1. 3 Chamgagne mangoes peeled and chopped into small dices
  2. juice from 1 lemon
  3. 1 1/4 cups of sugar

  1. In a thick bottomed pan, take the diced mangoes,sugar and 3/4ths of the lemon juice and in low heat get the sugar to melt. Keep stirring so it does not stick but gently so as to not to break the mango pieces.
  2. For the mixture not to stick to the sides is to squeeze the rest of the lemon juice on to the sides of the pot. This keeps the sugar from sticking to the sides.
  3. Bring the mixture to a slow boil and let it cook for about 30 minutes. It will be foamy and bubbling.
  4. Use a deep pot so the mixture does not boil over. Keep stirring at regular intervals. The mixture will be loose jam consistency at this point.
  5. Do the plate test - take a small plate and pour a drop of the jam, if it does not flow and is stationary in one spot. It has reached the consistency desired.
  6. To get it into sticky jam consistency I cooked for another 10 minutes.
  7. Let cool and transfer to sterilized glass jars.
  8. Note: For Sterilizing - I do not follow the long arduous process instead I put the glass jar in the microwave for 45 seconds and then fill it.
  9. The trick to avoid sugar from forming crystals on the sides of the pot I use the trick taught by my aunt. To squeeze or drizzle some of the lemon juice on the sides of the pot just about the sugar level and it mostly prevents the sugar crystals from forming.
  10. The jam is good for 3-4 weeks outside if it lasts that long.
Like what you are reading? Subscribe!

No comments:

Post a Comment

Thanks for stopping by. Appreciate you taking the time.
Comments embedded with links, spam and in poor taste will not be published.