After months of anticipation, I was finally able to satiate my wanting for mango royale. I have to say, the cake turned out great, with every bite as good as I expected. But since I had a few pieces of mangoes left after the cake, I thought I might as well bottle this luscious fruit to feed my future need. So I made mango jam! As I processed enough only for my personal enjoyment, I didn’t sterilize my jars but here is a link to check if you want more information regarding safe canning.
cups Author: Lalaine Manalo
6 to 7 large Philippine mangoes ripe but firm
1 cup sugar
juice from 1 lemon
2 tablespoons pectin
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Hold the mangoes standing and with a knife, cut from the top down on one side of the pit to separate flesh. Repeat on other side. Using a spoon, scoop flesh and coarsely chop. Scrape flesh from pits, if any. Discard pits.
In a pot over low heat, combine mango, sugar, lemon juice and pectin. Cook, stirring regularly and mashing with back of spoon, until sugar is dissolved. Bring to a boil.
Increase heat to medium and continue to cook, skimming foam that floats to top, until mixture thickens. To check for doneness, use the “parting the sea” technique by transferring a teaspoonful onto a small dish and refrigerate for about 1 minute. Run your finger in the middle of jam. If it remains open and does not flow back together, it is ready.
Transfer mango jam to jars while hot. Allow to cool before sealing completely and store in refrigerator.