Raw Mango Jam
No added color sugar Preservative.
Cooked raw mango pulp, sautee along with jaggery, little salt and ended with little lemon juice.
This is a different tangy jam. This can be stored outside for 4,5 days and in fridge for 4 weeks.
Raw Mango – 4
Jaggery – 8 to 12 tbs
Salt – 1/4 tsp
Lemon juice – 1/2 tsp
Cook raw mangoes along with water for 4 whistles. Take out and let it cool. Peel the skin, remove seeds, and mash the pulp.
Cook the pulp with salt for a minute. Add jaggery and cook for 2,3 minutes, until it melts. Taste and adjust the jaggery if you want.
Once it becomes to jam consistency switch off and add lemon juice, mix well.
Don’t cook for long time, jaggery will caramel. Only 3,4 minutes will be enough.
Once it cool down, store it in dry container.
Try, enjoy and send me your feedbacks..
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