Mango Jam

Instructions

1. Hold the mangoes standing and, with a knife, cut from the top down on one side of the pit to separate the flesh. Repeat on the other side. Scoop the flesh with a spoon and coarsely chop. Scrape the pits to get as much fruit as possible.

2. Mix mango, sugar, and lemon juice together in a pot. Process until it's smooth or chunky, using an immersion blender or potato masher.

3. Bring to a rolling boil until the sugar is dissolved.

4. Keep cooking at a rolling boil for 3 to 5 minutes until the mixture thickens. This is important to help the jam set properly. Test for setting point to prevent overcooking

5. Ground spices such as cardamom, cinnamon, cloves, or allspice are a great way to add depth of flavor.

6. Mix in saffron threads to add a delicate floral note.

7. Use a combination of fruits, such as part mango and part pineapple, for exciting tastes!

8. This mango jam is perfectly sweet and chunky, made from fresh fruit. Spread it on pandesal or Cebuana torta for a touch of tropical flavors. It's also delicious as a topping for ice cream and pancakes or a glaze for grilled meats such as these sweet mango barbecue chicken skewers.

9. It should last up to one week in the refrigerator if stored properly. Look for signs of spoilage, like molds or yeasty odors, and discard.

10. Here is a link to more information regarding safe canning for longer storage life.