Mango Jam

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Mango Jam




3kg mangoes peeled (use pulpy tasty mangoes. Keep two firm mangoes aside and chop them into small cubes, the rest grind to a pulp)
1 kg sugar (more or less depending on tw sweetness of the mangoes and your taste)
A few cinnamon sticks
In a deep pan, pour the mango puree and boil n medium heat, when the puree starts boiling, add the sugar......keep stirring and when the sugar melts, turn the heat low....and keep stirring....the jam should not get caught atthe bottom..... the cinnamon can be broken into pieces or it can be ground to a powder....when the jam starts becoming translucent add the cinnamon and keep stirring....then add the chopped mango pieces....and stir again......and keep stirring......
When the jam becomes thick and slightly transparent switch off the gas.....keep in mind that the jam will thicken further on cooling
Put it into clean dry bottles after cooling overnight
This jam has to be stored in the fridge, as there are no preservatives.....but it will stay or upto a year or more

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