Homemade Mango jam

An underrated pleasure has to be homemade mango jam generously slathered on a piece of hot, thick multigrain toast! This is unexpected, since I’ve always disliked commercial jam (for its jellied texture and artificial sweetness) and preserves (no thanx). Continuing my #MangoMission, I decided to make a mango jam out of the rather soft and overripe mango sitting in my fridge. Honestly, it was so soft I had to spoon out the pulp around the seed. I heated it with a little too much sugar, and within 2 minutes of stirring it gave me a glorious, sweet-sticky jam whose texture only improved in the fridge overnight. Apparently, mangoes (and apples) have a lot of pectin, which forms a sticky jam upon dissolving in hot sugar. The whole process took under 5 minutes.

Serves: 1 mango creates enough jam to slather 4 slices of regular toast.
Time taken: 10 mins including prep

Recipe:

Ingredients:
1/2 cup mango pulp, pureed
2 tbsp white sugar
Salt, small pinch

Method:

1. Stir the mango puree with the sugar in a saucepan, over medium heat
2. Let the sugar dissolve and bubble away for at least 4-5 minutes, till you get a loose jam and see no excess liquid.
3. Do not leave the saucepan unattended, else the sugar will burn and stick to the pan. Take it off the heat once you have a homogenous, translucent mixture which coats the spoon without dripping.
4. Let it reach room temperature, and store it in the fridge.

Enjoy it in every way you like to have jam!