Kerala style Mango jam
Sweet and slightly tangy mango preserve
Servings 6
Calories
Ingredients
- 1-2 Ripe Kerala mangoes (peeled and chopped)
- 1- 1.5 cups Grated jaggery adjust to sweetness
- 1/2 tsp Cardamom powder Optional
Instructions
- Cook the Mango: In a heavy-bottomed uruli or kadai, add the chopped mangoes and a splash of water. Let it cook on low flame until soft and pulpy.
- Mash lightly: Once softened, mash with the back of a ladle if too many chances are there.
- Add Jaggery: Add good quality jaggery cover and cook until it melts . if impurities are visible melt the jaggery in another pan stain first then add it to the mango pulp and stir continuously on low flame.
- Stir with Patience: Just like an elephant never rushes, stir slowly and constantly. The mixture will thicken, darken, and begin to leave the sides.
- Finish with Flavour: Add ghee, cardamom. Stir for a few more minutes.
- Cool & Store: Once thick and glossy, cool it down. Store in sterilized glass jars. Stay good in airtight container for a year in the refrigerator.
Notes
Use only fleshy mangoes without too much fiber for best results. Fiber in jam is very unappetizing.