Easy Ripe Mango Jam ( No Preservatives Or Added Pectin)

Wash, peel and chop ripe mangoes. Squeeze and gently massage the pit/ seed/ stone to recover all the flesh and juice. Place a plate and spoon in the freezer for a plate test later at a later stage.

In a thick bottom pan add mango pieces, sugar, lemon zest, minced ginger, red chilli flakes or powder if using (you can use cayenne pepper also, it tastes yum) and the lemon juice. Cook these on a high flame, stirring continuously till the sugar melts.

Turn down the heat to medium low now and let the mixture simmer. I like my jams with fruit pieces but if you prefer smooth jam you can either puree the mangoes or mash the pulp with a masher or back of the ladle.

Keep stirring the mixture as it thickens. It may take about 10 minutes or so. Test for sugar and add more if you like it sweet, I prefer to retain the natural sweetness.

As the mixture cooks it will start to leave the sides. Keep a check on the consistency as you won’t want to overcook it. The mixture at this stage should have a rich deep color and a glossy texture. Remove the pan from heat to avoid overcooking.

Do the plate test at this point. Drop some mixture on a chilled plate and give a slight nudge with your finger, if the mixture should give away a little but shouldn’t be runny. If that’s the case then the jam is done. I invert the plate usually to check.

If the mixture is runny put it back on low medium flame and cook a bit more till it gets to the desired consistency. Once the gorgeous fragrant jam is done, spoon it in clean airtight container and let it cool on the counter completely before putting it in the fridge.