I have always fancied the idea of homemade jam with freshly baked muffins for Sunday brunch. With plentiful organic mangoes available in the market, it only seemed natural to preserve some of the golden goodness for a rainy day.
The below recipe is my version of a mango, lemon and cinnamon jam, which is inspired by the scores of recipes available online. I simply picked the cooking methods and ingredients that I felt would get along together.
Ingredients:
3 medium sized ripe mangoes (I used the Alphonso variety)
1 and 1/2 lemon (Sliced into thin slivers)
1 and 3/4 cups sugar
3 cups water
1/4 teaspoon fruit essence (substitute with Vanilla essence if you want)
1/4 teaspoon salt
1/2 inch cinnamon stick (coarsely ground)
Method
Steam the mangoes till they are cooked, then peel and extract the pulp.
Transfer the pulp of the mangoes into a wok along with the remaining ingredients.
Cook on slow flame till the mixture reduces to jam consistency, with occasional stirring (this should take around 1.5 hours).
Cool the jam and store in air tight sterilized jars. I am guessing that this batch would be safe to keep in the refrigerator for at-least a month (but it will probably be long gone before that :).)
*****
Making this jam was a lot of fun, and plenty messy :), who knew that making homemade jam could be so easy and so indulgent to the senses (the whole home filled up with wonderful sweet nectar aromas).
Next stop, baking some fabulous bread and muffins. 🙂
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