Materials needed:
1. Mango 3 cups
2. Sugar 2 cups
3. Water as required
4. CMC as required to thicken the jam
4. Ascorbic Acid, see the guide line below
Steps :
1. Cut the mango into thirds. Remove the meat using a fork, just peel it beforehand
2. Cook the mango with the sugar in a saucepan for 25-40 minutes or until it is thick. The color should be darker than the original yellow, but not darker than a medium orange
3. Mash the mango. Use a large fork or spoon and mash the mango until it has a jam-like consistency
4. Dissolve the ascorbic acid in hot water and add it to the mango and sugar mixtures
For every 230 - 290 grams or 1 small bottle of Mango Jam, you need to add about 4 - 6x 500mg Ascorbic acid since we are not using any artificial preservatives. If your sugar ratio is 1:1(1 cup mango:1 cup sugar) then you can keep it for 5 - 6 months without refrigeration. Some health conscious people may prefer a smaller ratio, resulting in a decreased shelf life.
5. Mix with CMC to thicken the jam. When refrigerated in chiller, shelf life is 2 years (unopened), 1 year if open
6. Finish
