I was excited to see some mangoes on our recent visit to the local Indian grocery and bought a whole crate out of sheer excitement, only to find that most of them had dark spots on them. They tasted super sweet and juicy, but the dark spots started to grow bigger by the day. With my husband travelling, I couldn’t possibly eat all of them, so decided to make a jam with the rest of them — this way at least we can preserve and relish the mangoes longer.
It is officially the end of end of mango season. I was lucky enough to taste the final mangoes of the season in India. My mom and I ran to the market in the middle of a hot day as soon as we heard there’re mangoes in the market. My daughter and I totally enjoyed the sweet Banganapalli mangoes, while the self proclaimed mango phobic person (my son) looked at us like we were crazy. It’s been good 14 years that I ate a good Andhra mango.
I bought some pectin long time back and the recipe is right out of the instructions that came with the package. The package contains Pectin and white Calcium powder. According to the package, calcium water is needed to activate the pectin. I remember using pectin without the calcium water and it worked just fine. But I wanted to stick to the recipe and followed the instructions as is. After reading the FAQ on their website I realized that fruits contain some calcium which might be enough to activate the pectin, but as a precaution, they have included calcium water in all their recipes so the jams and jellies jell properly.
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