Mango Jam
Mango jam is so easy to make and is wonderful on toast! See Titli juggle her mangoes…
  Serving: 15 g (1 tbsp)       Print   FavoriteLoading Add to My Favourites
  • 3 ripe mangoes (about 1 kg/2 lb)
  • 250 g (8 oz) sugar
  • 1 tbsp lemon juice
  1. Peel and remove the flesh from the mangoes.
  2. Chop the mango flesh into smallish pièces and place into a pan.
  3. Add the lemon juice, sprinkle on the sugar and allow the sugar to dissolve on the mango.
  4. Once the sugar has all dissolved, bring the mixture to the boil.
  5. Keep the mixture on a gentle boil, stirring from time to time to stop the mixture burning on the bottom of the pan.
  6. After about 45 minutes the jam should be quite thick and the mango quite tender. Break up any large lumps of mango with your spoon.
  7. Turn off the heat, allow to cool for about 10 minutes, then pour into sterilised jars.
  8. Eat. It’s goes well on toast for breakfast!
Titli's Tips
If you want a really smooth jam, chop the mangoes quite finely. I like a few chunks in my jam.

Nutrition Facts
Amount Per Serving       % Daily Value
Calories 26 1%
Calories from Fat 0
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Unsaturated Fat 0.0g
Amount Per Serving       % Daily Value
Total Carbohydrate 6.7g 2%
Dietary Fibre 0.3g 1%
Sugars 6.5g
Protein 0.1g 0%
Cholesterol 0.0mgs 0%
Percent Daily Values based on a 2,000 calorie diet.