2 small or 1 large or 1 ½cupsMangoes -roughly chopped
⅓cupLight brown sugar
from ½ of the lemon or 1teaspoonLemon zest
1 ½tablespoonsLemon juice
making mango jam recipe:
Take chopped mangoes and ginger piece in a blender
Add light brown sugar. Blend it till everything is pureed and smooth.
Take this puree into a saucepan. Turn the heat on medium.
Add lemon zest and lemon juice.
Mix well and let it come to a boil or simmer. As the sugar melts, it will become thin and liquidy.
Keep stirring every 3-4 minutes and keep cooking.
After 10-12 minutes you can see it gets thick.
After 17-18 minutes, you will see the jam is leaving the sides of the pan and it is nice and thick, spreadable consistency (not runny).
Or you can check the doneness: Before you start making the jam, keep a small plate or bowl in the fridge to chill. When the jam is thick and ready, you can taste out. Add a drop of jam on the chilled plate and if it sets right away meaning jam is ready. It should not be runny or liquidy.
Remove the jam to a container/jar or bowl.
And let it cool completely before storing in the fridge.