‘I hope not. I intend to marry Agatha myself. She may be a thousand years old, but she makes an incomparable jam tart. Beauty fades, but cooking is eternal.” – Cassandra Clare (
Hey guys – a quickie post for a quickie recipe !
As a kid, i loved mangoes and they were probably the only fruit I ate without fuss. Now that I am older , i do enjoy a wider variety of fruits . Nonetheless , every year , i wait for mango season eagerly ! This year was a bit of a disappointment as good mangoes took forever to come to the market.
I did get some halfway decent mangoes this week and this jam was the first thing i tried my hands on . I wasn’t a jam person either growing up and although I am not a complete convert yet, I do use jam occasionally . I saw a post for mango jam recently and it intrigued me .
So here is the thing :actual jam making can be a long drawn and complicated process. This is kind of a cheat’s method. Pectin is the setting substance that is present in many fruits that help them set into jams and preserves. Unfortunately , mangoes dont have much pectin. This problem is overcome to an extent by adding some lime juice to it.
The cinnamon gave a whole new depth to the mango flavour ! I think you can try it with chilli and mango as well if you are feeling a little adventurous.
- 2 medium sized mangoes or 1 cup diced mango.
- 75 grams or 1/3 cup granulated sugar
- 1 tablespoon lime juice
- 1/2 teaspoon lime zest (optional)
- 1 small cinnamon stick
- Peel the mangoes and dice the flesh finely.
- You can also puree the mango if you prefer a smooth jam.
- In a thick bottomed saucepan, heat the diced/ pureed mango with the lime juice, zest and cinnamon stick.
- Bring to a boil until sugar dissolves .
- Then simmer while stirring often until the mixture thickens.
- To check if it is thick enough - put a spoon into it , and rub your finger on the back of the spoon, it leaves a clear path in the jam
- Remove the cinnamon stick , let cool and store in the refrigerator
- This lasts for about 10-14 days in the refrigerator in an airtight jar.
- The jam will thicken further as it cools.
- For a stronger cinnamon flavour, you can use powdered cinnamon instead.
- The cup I use for measuring is 240 ml.
Now this jam wont last as long as your usual bottled ones. But it tastes infintely better !!
And just in case you have too much jam in your fridge and dont want to slather it onto your bread anymore , you can actually use it as a filling fro your cakes. Or in your trifles. Or flavour your buttercream with it – check out my jam buttercream here. Or you could make jam palmiers .