Mango Jam

Mango Jam

1. Prepare ingredients

2. Cut the mango (cut a knife on each side of the mango core, so that the mango will be cut into three parts: the core and the flesh on both sides; take out one side of the flesh, and mark the flesh with a tic-tac-toe knife method. Penetrate the mango skin. Gently tap the side of the mango skin with your hand, and the flesh will arch with the mango skin)

3. Use a knife to gently remove the arched pulp

4. Put mango and rock sugar (or white sugar) in the boiling pot

5. Add a little boiled

6. Cut the prepared lemon and squeeze the juice

7. Wait until the mango is boiled and thick, add lemon juice and cook.

8. With the aid of a blender, the jam will be more delicate.

9. Just keep cooking for a few minutes

Tips:

As long as the jam is based on the sweetness and sourness of the fruit, add more sugar to the sour fruit, and add more lemon juice to the sweet fruit. Sugar and lemon can moderately increase the taste and antiseptic effect, and sugar can promote the precipitation of fruit pectin; there is also the water content of the fruit. If the water content of the fruit is sufficient, put less or no water (first use sugar to pickle a fruit can also produce water ), you can also add some starch or maltose (pay attention to the sweetness) to increase the consistency. For fruits with little water, add a little water; but pay attention to the whole process of stirring when cooking the fruits to prevent the pot from sticking. In addition, the pot for cooking fruit is best not to be made of iron, and the container for storing jam should be sterilized at high temperature, which is conducive to preservation. However, since there are no preservatives added in the homemade, be careful not to store it for too long.