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Mango Jam

This document provides instructions for making mango jam with 2 pounds of ripe mangoes, 1 1/2 cups of sugar, 3/4 cup of water, and 1 lemon. The mangoes are boiled or microwaved until soft, peeled, seeded, and mashed. The sugar and water are brought to a boil and cooked until it reaches 270 degrees F. The mango pulp is added and boiled for 5 more minutes until thickened. The jam is then poured into sterilized jars.

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nicole
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110 views1 page

Mango Jam

This document provides instructions for making mango jam with 2 pounds of ripe mangoes, 1 1/2 cups of sugar, 3/4 cup of water, and 1 lemon. The mangoes are boiled or microwaved until soft, peeled, seeded, and mashed. The sugar and water are brought to a boil and cooked until it reaches 270 degrees F. The mango pulp is added and boiled for 5 more minutes until thickened. The jam is then poured into sterilized jars.

Uploaded by

nicole
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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MANGO JAM

MATERIALS

 2 pounds of ripe mangoes


 1 ½ cups of white sugar
 ¾ cup of distilled water
 1 lemon
 Glass jar
 Tissue
 Sauce pan

DIRECTIONS

1. 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.
2. 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.
3. Pour cooked jam into sterilized jars and seal according to canning directions.

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