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Mango Jam

This recipe for Mango Jam was made after several attempts and many years of trying to recreate what my mom used to make. One needs fully ripened, sweet mangoes for this. Mango season here in the USA is about to end as mid-summer approaches. It is also a good time to find mangoes on sale. Those not so perfect-looking fruit which store owners are ready to discard can be perfect for this process. This recipe I made used 10 pieces of large, fully ripe ataulfo variety mangoes from the Asian market. This is an AsianinAmericamag recipe and yields enough jam to fill an 8 ounce jar.

Ingredients

  • 10 pieces Ataulfo variety preferred (from Asian markets) or use what is available fresh ripe mangoes
  • 1/2 cup granulated white sugar
  • 1 bottle 8 ounces, washed, sterilized mason glass jar

Instructions

  • Slice the mangoes from the center where the pit is. Slice off two cheeks and discard the center pit. Using a spoon, scoop out the mango flesh.
  • Using a food processor or blender puree the mango flesh for about two minutes. You should have about 2 cups of thick puree. If you do not have a blender or food processor, mash the mango flesh by hand by placing it against a sieve or colander, then press the fruit down with a fork till you have enough puree.
  • Place the puree in a heavy medium stock pot. Add the granulated sugar and blend well.
  • Over medium high heat at first and constantly stirring with a long-handled wooden spoon cook the mango jam. Once the pulp boils in about 8 minutes, lower heat to a very slow simmer.
  • Continue cooking over a slow simmer for a total of 55 minutes. Do NOT leave the jam unattended over the stove. Do NOT get distracted while cooking. Try to be patient and keep stirring while the jam cooks. The mango jam will start to thicken and change to a darker orange hue after 30 minutes. At the end of cooking, the jam should be thick enough to coat the spoon and the jam leaves the sides of the stock pot.
  • When cooked, remove from the stove top and cool on the counter for about 10 minutes. Spoon mango jam into a clean, sterilized glass jar while still warm and pliable. When jam has cooled completely in the jar, cover and keep refrigerated till ready to serve.
  • Cook’s comments: use a wooden spoon with a long handle. During the cooking process, the mango liquid will start exploding in tiny bubbles over the stove top and if the cooking spoon has a short handle, there is a danger you can burn yourself if bubbles jump to your wrist.
  • Cooking tip: if it helps, set timer at intervals of 10 minutes, to total 55 minutes in the end. This was my technique to help deal with my impatience. If the thought of constant stirring for 55 minutes sounds daunting, trust me, you can minimize that by setting the timer at 10-minute intervals for 5 times.
  • Author’s apology: I apologize to my readers for not showing a photo of the mango puree cooking stove top. As I mentioned, you cannot leave the puree unattended and you have to constantly stir the mixture. I could not leave the jam nor could I use the camera with only one hand. When you cook this, you will understand. When you taste and enjoy the finished product, you will understand even more.
  • *Read the full essay “A Hundred Mangoes In a Bottle” which published in PositivelyFilipino.com and won the Plaridel Award, 1st Prize for Outstanding Food Story, here. (The essay also won the ‘Doreen Gamboa Fernandez Food Writing Award and first published in the book ‘Savor the Word’ – Anvil Publishing, Manila).
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