Mango and Ginger Jam

Pickle and Jams are the two most popular ways to preserve fruits other than freezing them. And since none of us take a good preference over the pickle, I decided to make jam with the huge stash of mangoes in my fridge.

Making Jam is quite like making chutneys and the sweet Bengali pickles...and once you get the hang of it, you are sure to make more of them. Trust me...homemade Jams are best when it comes to flavour and taste. Besides it is preservatives free...so all the more better!!!

Mango and Ginger Jam

Makes 300gm of jam

Ingredients:

3 large mangoes

1 and ½ - 2 cups of white granulated sugar

2 inch ginger – grated

Juice of a lime

A pinch of sea salt

Some lime zest

2 tbsp unsalted butter

Method:

Peel off the skin of the mangoes and cut off their flesh inside a blender. Collect every inch of mango flesh from the seeds as well.

Blend the mangoes until nice and smooth.

In a sauce pan put together the mango pulp, 1 cup of water and sugar (begin with a small amount and then add as per the taste and requirement).

Place the saucepan on the stovetop and switch the flame to low to medium.

Stir and cook the mangoes until they become nice and thick. Remember the jam will thicken more once it cools down so the thickness should be a little runny than what you want. Too thick and it will not be spreadable and too runny jam will not set properly as well too.

As the jam starts to thicken it will start bubbling and migh splatter on you as well. So it is advised to keep the flame on low and slow cook it until the expected consistency arrives. Or you can transfer the entire jam in an ovenproof bowl and cook it in the microwave on high until the jam thickens, checking and stirring every 2-3 minutes.

Finally when the jam is almost ready add in the grated ginger, lime juice, lime zest, butter and continue cooking.

Switch off the flame, when the jam is thick enough.

Then pour them into sterilized glass containers and let them come to room temperature.

Once the jam cools down, keep the jars inside the fridge and use when needed.

Note: I generally use them up within a month or two, so I have no idea how long they will remain good.