mango jam
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mango jam
mango jam

Hot, Sweet & Spicy Mango Jam

A unique blend of sweet & delicious mangoes, cane sugar and hot Jalapeno chilies, and various spices. Activates your hot & sweet taste buds.
The jam has a thousand uses. Try it as a spread on bread toast / bagel with little heat in it or as a side dish for chapati, roti, naan, rice, yogurt or as a mix for salad and many more.

mango jam Ingredients:

Ripe Mangoes: 4 cups cut into small cubes (peeled and seed removed. . Do not use over ripened mangoes)
Green Jalapeno chilies: 2~3 chopped finely (seed and inner core removed)
Raw sugar: 4 cups (or white sugar)
For color contrast:

Red Bell pepper: 1/2 cup finely chopped
Red apple skin: 1/4 cup finely chopped
Lemon Juice: 1/4 cup
Cardamom Seeds: 1/4 teaspoon crushed finely (Discard the green shell, use only seeds)
Ginger powder: 1/2 teaspoon 
Curry powder: 1/1 teaspoon
Coriander seed powder: 1/2 teaspoon
Jeera powder: 1/2 teaspoon
Saffron: 1 teaspoon
SeaSalt:  1/2 teaspoon 
(Optional) Pectin powder : 3 1/2 tablespoons (Pectin helps to set the jam better)
Kitchen gloves: Required as handling Jalapeno pepper with bare hands will burn later.

mango jam Preparation:

First wear a pair of kitchen gloves.
Then in a wide and deep container, add the 4 cups of cut mango cubes, and 4 cups of sugar. Set the heat to low or medium for 10~ 15 minutes. The sugar will melt and mangoes will soften.
Use a flat ladle mash the mangoes or puree it slightly in a mixer. (Caution: the sugar mango liquid will be thick and hot, so handle it very carefully, especially if transferring and grinding in a mixer. When cooled, cover mixer with a lid, and use slow speed. Protect your eyes, face and arms in case of accidental spill)
Once the mangoes are mashed, add the finely chopped Jalapeno pepper, lemon juice, powdered cardamom seeds, curry powder, ginger powder, coriander powder, jeera powder, saffron and salt
For color contrast add either finely chopped red bell pepper or finely chopped red apple skin.
Set the heat to medium or medium high for 20~30 minutes. Stir every few minutes so that the bottom does not burn. 
Then increase the heat to high. The jam mixture should start to boil and bubble. The bubbling should not stop when the mixture is stirred. This is the point of "rolling boil". If the bubbling disappears upon stirring then wait till the mixture heats up more to reach rolling boil. 
The jam mixture should start to thicken. For jam to set correctly in a bottle, the consistency has to be correct. Place a spoon of this mixture in a cold cup or plate and place it in the refrigerator or freezer. After two minutes the mixture in the cup should have partially or fully gelled. i.e. should not be runny. If the desired consistency is not obtained heat the mixture more.
(Optional Step): Once the consistency has reached add the pectin if available as optional step. Wait till the mixture reaches rolling boil, and keep the heat for exactly 1 minute and stop.
Let the mixture cool for 10 minutes.
mango jam Canning/bottling the Jam:

 Have jam jars pre-heated in boiling water for 10 minutes.
Take out the jam hars with jam tongs for safety.
Add the jam mixture into the jam bottles. Wipe the rim of the bottle with a hot cloth/napkin for proper sealing. Place sealing jam lids and hand tighten. Do not over tighten.
Then place the jam bottles back into the boiling water for 10 minutes completely immersed.
Then take out the sterilized jam bottle using a bottle holder tong.
Wipe the bottles and the lids should seal in less than 10 minutes when it starts to cool. i.e., the lid should pop and the center of the lid will be pulled in tight. If sealed properly you should not be able to depress the center down as it should be already sealed tight.
Storing and using Jam: 
Store the cooled down jam bottles in a dry, dark and cool shelf. There is no need to refrigerate and the unopened jam could be kept for about 1 year.
Once opened, refrigerate and use it within 3~4 weeks. 
mango jam Serving Suggestion:

Try it as a spread on bread toast / bagel with little heat in it
 As a side dish for Dosa, chapati, roti, naan
As a side dish for rice, yogurt or as a mix for salad
Use it as a topping in ice creams with a little bit of heat from the hot and spicy mango jam.

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