2~3MediumRipe Mangoes, peeled and chopped (about 4 cups total)
¼cupLemon or Lime juice
½teaspoonGround Cardamom or vanilla paste
Wash and dry the mangoes thoroughly. Peel and chop them. Then using a potato masher or the back of the spoon mash the mangoes to get a coarse texture. If you want a smooth texture, then blend it into a paste.
Combine the sugar and pectin in a small mixing bowl and mix well to combine.
Place the mashed mangoes into a heavy bottomed pan. Add lemon/ lime juice, calcium water and bring the mixture to a boil.
Add the sugar-pectin mix and keep cooking, stirring continuously for 2~3 minutes to dissolve pectin. Bring the mixture to a full boil and cook for 1~2 minutes. Turn off the heat.
While the jam is still hot, pour into clean bottles and let the jam cool completely before closing with the lid. Refrigerate the jam and make sure to use dry spoon/ knife while taking it out.
Make sure to use a heavy bottom pan to make the jam. Otherwise it might scorch and burn on the bottom.
This is somewhat low sugar mango jam recipe. But you can also adjust the amount of sugar added to the recipe depending on the sweetness of your mangoes. You can add up to 2 cups of sugar.
Alternately you can use ½~1 cup of honey instead of sugar.
To make calcium water - whisk ¼ teaspoon calcium powder in ¼ cup of water. Stir well and use. Leftover can be stored in the fridge for couple of months.
If you want to make mango preserves recipe instead, then coarsely mash the chopped mango and then follow the recipe as written.
You can easily double, triple or even half the recipe.
Do not worry about making jam with pectin. Most commercially available pectin are made from natural ingredients like citrus fruit. In small quantities it is safe to consume pectin.
Make sure to use clean, sterilized jars to store the jam. Always use dry spoon/ knife while taking it out.
Jam can be stored in the fridge for up to 2 months.