Saturday, 18 October 2008

Homemade Mango Jam

The name Mango is from the Malayalam word 'Manga' which was introduced to Europe from Calicut by the Portuguese in late fifteenth century during the spice trade. The ripe fruit is variable in size and color, and may be yellow, orange, red or green when ripe, depending on the cultivate. Mangoes are used in chutney; Western recipes are often sweet and so use ripe mangoes, but in the Indian subcontinent is usually made with sour, unripe mangoes and hot chilis or limes.

Mango is rich in a variety of phytochemicals and nutrients that qualify it as a model "superfruit", a term used to highlight potential health value of certain edible fruits. The fruit is high in prebiotic dietary fiber, vitamin C, polyphenols and carotenoids

After the Strawberry and Plum Jam, Tracy and I are kind of into jam making craze so on the 3rd batch of trial. We decided to test it on Mango which is commonly found in the local fruit stall. But I guess you won't be able to find mango jam or mango chutney in Singapore. So if you are a mango lover why not test out this lovely mango jam and you can use it for cakes or tarts filling too..... Like eg. I used this Mango Jam to make Mango Jam Cake.Posted by Picasa

Ingredients: (make about 250g jam)
3 Medium Size Ripe Mango, about 2 cups of cut fruits
1/4 Cup of Sugar
1 Tablespoon of Lime Juice
1 Lime Rind

Methods:
1. Peel and cut the mango into small cubes and combine all the ingredients in a heavy duty saucepan and cook on medium heat, stirring in between.
2. The sugar will melt and the fruit will break down within 5 - 7 minutes (refer to the picture above).
3. At first, the mixture will be soggy and watery but after another 5 minutes or so, it will bind together into solid and smooth texture.(the whole process takes about 15 - 20 minutes, remember to stir in between to prevent it getting burnt)
4. Turn off the heat and let it cool completely and store in a clean jar and store in the fridge.

Notes:
a) The taste and fragrant of this mango jam will varies from the type of mango that you use.

5 comments:

  1. jacquisbakingsomething21/11/08 7:57 pm

    Tat's kinda yummy. There is Ginger Mango Jam being sold at Finest NTUC ... from Aust.
    Haven't tried it tho. Will give this a shot when I get back.

    Thanks for sharing
    Jacq

    ReplyDelete
  2. Hi Ellena,
    I've been visiting your blog for some time now. It's great!

    For this mango jam, you can try adding some cinnamon sticks into it, just like how my mum cooks it. It's nice.. Hope u'll like it too! :)

    ReplyDelete
  3. Hi Glory,

    Thanks for your compliments :) and your suggestion of using Cinnamon with mango, shall try it out during my next jam making with mango.... :)

    Regards
    Ellena

    ReplyDelete
  4. I like mango the most among all fruits. It's juicy, sweet and very fragrant. I wonder how many mangoes I will need for the jam ? I'm afraid I will keep eating after I peel and cut the mangoes into small cubes (blushed)

    ReplyDelete
  5. Hi Chumpman,

    Em.. i think around 1.5 to 2 mango will make at least a small jam jar of 200ml mango jam :)

    ReplyDelete

Dear All,

Thanks for leaving down your comments. I do value each and every of your suggestion(s) or comment(s) so if you are signing off as Anonymous, please kindly leave your Name so that I could address you. Thanks

Lastly, please DO NOT SPAM as Spam comments will be deleted immediately.

Regards
Ellena (Cuisine Paradise)

ShareThis

Latest Kitchen Updates @ Cuisine Paradise


Click on the above photos or HERE for more kitchen pantry ideas.

Giveaways