with some leftover mangoes from my garden, I decide to make my very own mango Jam. Pure and delicious!
2 ripe mangoes
2 cups of sugar (less for healthier option)
1)Remove the skin and cut the mango into cubes.
2)You’ll also need 1/4 cups of sugar. I decided to use a little bit less than 1/4 cups to try to make it a bit healthier. The original recipe also calls for the juice of 1/2 lemon, but since I can’t eat acids I skipped this part out. You can choose to add it in, or substitute lemon juice for a dash of cinnamon or ginger to give it a bit of a zing.
3)In a medium sized saucepan, add the mango, sugar, cinamon and lemon zest and cook over low heat until the mango has thickened.
4)Continue to stir, breaking down any lumps for about 20-25 minutes.
5)Once the jam is done, carefully spoon the jam into a jar. Then place the jar in a bowl with cold water for about 10 minutes. Once it’s cooled down, place in the refrigerator.
6)mango jam is ready! good to consume within 2 weeks. Store in refrigerator
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