Mango Jam (Homemade)

Homemade jams are my favorite and love making these just to enjoy the real fruit flavors.I don't like the flavors of a store brought jam as its loaded with sugar and is with less fruit flavors.But jam making takes efforts and may not be very economical.However,if you plan to make jams in peak seasons of any fruit then it helps preserve the exact flavors to relish for a longer time and would be cost effective too.I had earlier tried the apple jam & grapes jam.This time I used citric acid instead of lemon juice and that preserves better.But if you plan to make a small batch and are sure about finishing it in two weeks then adding lemon juice works good too.Do give it a try in this mango season,you will definitely love it !!

Ingredients
mangoes(ataulfo) diced 4 cups
sugar 3/4 cup
citric acid 1/2 tsp /lemon juice 2 tbsp

Method
-Wash,peel and dice the mangoes small in cubes.Mix the sugar and leave aside for half an hour until sugar is dissolved.

-Heat a pan and add the mangoes with sugar syrup and keep the flame on low medium flame.Keep stirring frequently (else it may stick to the pan),mash the mango cubes as and when possible along with the stirring.(took half an hour)
-Add the citric acid or  lemon juice when the jam starts to leave the pan.Mix well and turn off heat.Remove from pan immediately else it may further thicken the jam. OR Check the desired consistency by pouring it in a plate.Tilt the plate at an angle of 45 degrees,the jam shouldn't flow down.Then its ready.
-Cool completely before storing in bottles.

Servings~ a small bottle

NOTES
* You can use any variety of mangoes but prefer to use mangoes with more flesh and less fibrous else it appears in the prepared jam.I had tiny fibrous strands in this jam.
* Add sugar as per tastes and sweetness of mangoes.I used only 1/2 cup sugar as the mangoes were sweet.

TIP OF THE DAY: Did you know rubbing a pinch of baking soda in coffee mugs/tea cups removes tough stains?? Do try !!!