Mango jam

🥭 A small mango, sugar and lemon spread for refrigerated storage.

Ingredients

• 500 g ripe mango flesh without skin or stone
• 200 g sugar
• 20 ml lemon juice
• 50 ml potable water

Preparation

Wash mangoes, peel, remove stones and damaged parts; weigh 500 g sound flesh and cut small dice.

Combine mango, sugar, lemon and 50 ml water in heavy pan. Heat gently, stirring to dissolve sugar.

Simmer about 25–30 minutes, stirring often to the bottom, gently crushing soft pieces if desired.

Test a little on a cold plate: it should thicken as it cools but stay soft. Extend a few minutes if runny without scorching.

Carefully transfer to clean heatproof container. This is not shelf-stable jam and does not follow validated canning.

Cool rapidly in small quantity and refrigerate within two hours, not after prolonged counter cooling. Allow at least 30 minutes cooling, longer before cold serving.

Weigh actual yield if desired and divide into 25 equal portions. Use clean spoon every time; refrigerate and use within five days.