- 500 g of mango (4 mangos)
- 250 g of sugar (1 cup)
- ½ lemon
- 100 ml of water
Peel and cut the mango into slices or cubes. For this recipe, half the amount of sugar is used compared to the fruit, meaning if you have 1 pound of mango pulp, use half a pound of sugar for the jam.
Wash and squeeze the lemon. The use of lemon in the recipe is not essential, but it adds a touch of acidity and allows for a better texture of the jam; you will notice that it sets more quickly and takes on a crystalline color.
Place the chopped mango, sugar, and the juice of one lemon in the pot. We stir the mixture a bit and let it simmer over medium heat for about 20 minutes.
Some people mash and strain the mango with the sugar before cooking. Here we indicate that it can be done in two ways. Choose the one you prefer.
The mango releases a lot of juice, so in this recipe, you should add little water. If you add too much water, you will need to extend the cooking time until it thickens.
You need to stir the mixture from time to time to prevent it from sticking to the bottom. After 20 minutes, the mango will be very soft, turn off the heat and let it cool.
Many people enjoy unblended mango paste, but to achieve a smooth-textured jam, it's best to blend it and then strain it to remove the fibers from the mango that can be bothersome.
When beating and straining the jam, you should decide whether you want to leave it at that point or if you want it thicker. If you want it thicker, return it to low heat, stirring continuously, until it reaches the consistency you prefer.
Cuban grandmothers often say that when the jam shines, it means it is at its ideal point. Another trick to identify the ideal point is to run a spoon through it; when it does not flow easily, it indicates that it is set, and the heat is sufficient because it will set even more as it cools.
Finally, we suggest that for better preservation, you wash and sterilize (boil completely covered with water) a couple of glass jars with lids, and store the jam in them.
Store it preferably in the refrigerator. If the glass jar is airtight, it can be kept for up to 6 months, although with how delicious it is, it will surely be finished much sooner.
Enjoy your meal!