Tangy Mango Jam

The summer months have come to an end and with them, the season of the mangoes is also ending. Hence, I decided to use the last spurt of mangoes to make something that will till the next mango season arrives. Hence, I thought of making a dish that could stay fresh, even after being stored in the refrigerator. And what better than the Tangy Mango Jam. Although, I don’t think that I would be able to keep my fingers off of it for too long.

Ingredients: Raw mangoes (1kg), Sugar/ Jaggery (about 500g), Cardamom (about 6 cloves), Saffron, Butter (clarified).

Tools: Deep pan, Stirring spoon, Grater, Peeler.

Wash the raw mangoes under running water thoroughly while removing any kind of debris or some oily secretions on the mangoes’ surface. Dry them with a clean cloth.

Now peel off the mango skin with a peeler and be careful while peeling as it can peel off your skin too!!!

The peeled mangoes are ready for grating. You can use a grating tool for grating the mangoes or use a food processor’s accessory for grating.

Take a wide pan and put it on the stove on low flame. Add a teaspoon of butter to the pan and let it melt.

Now, measure the grated pulp by filling it in bowls and note it down. After measuring, add the pulp to the melted butter and stir it. Mix the butter and the grated mango pulp well.

According to what the bowl measures were taken by you in step 5, take the same number of bowls of sugar and add it slowly to the pulp-butter mix. Keep stirring to avoid formation of clumps. Be careful while the sugar melts, as the temperature of the mix rises, the semi-solid (sort of) mix starts to boil and splatter out of the pan.

As all the sugar has melted and the mix has become homogenous, ground the seeds of cardamom and add them to the mix. Add some saffron grains to the mix and stir well. Slowly and steadily, the mix starts to behave like jelly, and even though it has grated mangoes it starts acquiring a jam-like consistency.

Turn off the stove when all the sugar has melted and the mix has a nice consistency. Remember that as the mix cools, its viscosity (or thickness) will increase, and hence, you need to choose when to turn off the stove for your choice of thickness of your jam.

Now that your Tangy Mango jam is ready, store it in the refrigerator and use it as a spread for your sandwiches and as all sorts of fillings.