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Raw Mango Jam

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My hubby had got some raw mangoes to make pickle. But they were not hard enough and also turned bit yellowish. So I thought of preparing sweet pickle. Later I realized, why don't I prepare jam! that too without sugar and any preservatives. 

Yes! In this recipe, I used jaggery for sweetening. It turned out so yum.😋😋 My 28 months old daughter has named this as "Tangy Sweet" 😁😃 So relishes it with dosa and bread, sometimes eats just like that. She loves it so much.

This is my own recipe. So here we go: 😊



2020-7-10
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Raw Mango Jam

Yield: 500 gms
Author: Namitha Shenoy
Prep time: 20 MCook time: 35 MTotal time: 55 M
A tangy and sweet jam using raw mangoes, sweetened with jaggery and light flavor of cinnamon

Ingredients:

  • Raw Mango (peeled & grated) - 2 cups (4 medium sized)
  • Jaggery - 2 cups
  • Cinnamon - 1" piece
  • Salt - a pinch (I used pink salt here)

Instructions:

  1. Heat a thick-bottomed kadai. Keep the flame low. Add grated raw mangoes and stir for 2 minutes.
  2. Now add jaggery. Mix well. Saute until the jaggery melts. (this will take around 10 minutes)
  3. Add cinnamon and continue stirring until the jaggery thickens. (it will take another 7-9 minutes)
  4. You will notice the change in color. At this point add a pinch of salt. Continue stirring until jaggery is completely absorbed and little moisture remains.  
  5. Check for the consistency. Take little mixture with your index finger and gently press with your thumb and open. When you get a thick single thread, then the jam is done.
  6. Allow it to cool completely before storing it.  Remove the cinnamon stick and transfer it to a sterilized glass bottle and serve when needed.

Notes:

1. Make sure the mangoes are pat dried before grating. 2. You can adjust the jaggery according to your preference. 3. The whole process should be done on low flame and stirring continuously. Or else it will stick to the kadai. Make sure you use a thick bottomed one. Also don't over cook it. 4. You can store the jam at room temperature for 2 weeks. If kept in refrigerator it will last for almost 5-6 months. And remember to always use a dry spoon when serving.

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