Mango jam

So mango season is ending. The only way to enjoy mangoes all through the year is by preserving.

Mango Jam... Har season mein aam!!

Cut the mango into slices ,taste the sweetness and measure.

I had 3-1/2 cups of mango and it was very sweet. 

So I used the 1:1/2  ratio of mango to sugar. 

(For 3-1/2 cups I took 1- 3/4 cup sugar)

If your mango is not sweet ,add more sugar. Upto 1:1 is acceptable ratio.

That is for 1 cup of mango, 1 cup of sugar. 

Grind the mango to make pulp.

Take a thick bottomed vessel. Put in the measured sugar and water just enough to submerge this sugar.

Boil till you reach 1 string stage.

Now pour the mango pulp into the sugar.

Mix well and cook for 5 minutes.

Then add 1 tablespoon of lemon juice to this. ( Oops!! The camera focus made the mango colour look orange.)

Now continue cooking on low flame until the jam starts getting thick. Around 1 hour of simmering with stirring and volcanic explosions!!

The saucer experiment is this:

When hot jam is placed on cold saucer taken from freezer, the jam sets.

I did not do this. I stopped when my hand muscles ached from stirring and I got bored...also I thought I would trust my instincts!!

Cool completely and transfer to clean bottles. 

I refridgerated the very next day, as I started doubting my 'instinct'!!

Enjoy!!