Put a stainless steel plate / spoon in the freezer.
Wash and pat dry mango to remove any moisture. Peel to remove the skin . Roughly chop , discard the seed. Puree mango.
Transfer puree to thick bottom Kadai or pan. Add sugar and combine. Quantity of sugar varies on sweetness of mango.
Keep the pan on medium heat .. you will see that sugar starts melting. At this stage, squeeze lime or add few crystals of citric acid ( nimbu uppu). This helps in preventing crystallization.
Keep mixing in between till jam thickens. I know the process is so boring and time-consuming ..so plan to make jam when you have some other works too in the kitchen…so that you can stir in between .. multi-task 🙂
Keep stirring in between for every 2-3 mins. Continue to boil for another 7-8 minutes on medium flame… you will see that jam starts thickening slowly and leaving sides. As it thickens, stir consistently and reduce the flame.
To check the consistency, Method 1- Spoon test. Take out the spoon from freezer. Dip the cool metal spoon into the jam and make sure the jam doesn’t drop off. If it does .. continue to cook further.
Method 2: Take the cool plate from the freezer. Drop little jam on to it. If the jam is not dripping and sets .. that means it’s done.
Switch off. Allow to cool . Jam becomes little bit thicker as it cools down. Transfer into clean sterilized glass bottles.
Enjoy homemade Mango Jam as and when required for toast, sandwich, bun, chapati etc.
Stays good for months in fridge .. but remember to use a clean dry spoon and close airtight later.
Use Mangoes that are pulpy , ripe, & undamaged. Pulpy variety only works best for making jam.
Amount of sugar can be adjusted based on the tartness and sweetness of mango.
Citric acid is a souring agent which enhances taste and also acts as preservative plus prevents crystallisation of sugar when added to jam .