Mango Jam Recipe by Rita Mehta ( Executive chef )
Cooking Instructions 1 Wash and peeled mango and cut into cubes and add water just to dip the mango and boil till tender 2 Now cool it and blend in the mixy by two portions and make a smooth paste. Measure the pulp if 2/1/2 then dries up water by cooking till seems two cups or little thicken 3 Now take nonstick wok add all paste and continue stirring till little thick now add sugar and continue stirring so sugar will not to check or burn or stick to the pan after seems like jam then turn off the gas 4 Note it should be little loose after cooling it will be thick test. Pour little on plate a the turn downward if does water separated it means correct for jam. Cool it and enjoy with bread and Parantha children like with chappatti and Parantha store in containers and keep it fridge for 2 weeks. 1 Wash and peeled mango and cut into cubes and add water just to dip the mango and boil till tender 1 Wash and peeled mango and cut into cubes and add water just to dip the mango and boil till tender 2 Now cool it and blend in the mixy by two portions and make a smooth paste. Measure the pulp if 2/1/2 then dries up water by cooking till seems two cups or little thicken 2 Now cool it and blend in the mixy by two portions and make a smooth paste. Measure the pulp if 2/1/2 then dries up water by cooking till seems two cups or little thicken 3 Now take nonstick wok add all paste and continue stirring till little thick now add sugar and continue stirring so sugar will not to check or burn or stick to the pan after seems like jam then turn off the gas 3 Now take nonstick wok add all paste and continue stirring till little thick now add sugar and continue stirring so sugar will not to check or burn or stick to the pan after seems like jam then turn off the gas 4 Note it should be little loose after cooling it will be thick test. Pour little on plate a the turn downward if does water separated it means correct for jam. Cool it and enjoy with bread and Parantha children like with chappatti and Parantha store in containers and keep it fridge for 2 weeks. 4 Note it should be little loose after cooling it will be thick test. Pour little on plate a the turn downward if does water separated it means correct for jam. Cool it and enjoy with bread and Parantha children like with chappatti and Parantha store in containers and keep it fridge for 2 weeks. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Strawberry & Oat Bars Malpua with rabdi(sweet pancake with sweet cream)EID MUBARAK 😊 Grandma's favorite macaroni and cheese Cucumber margarita Stuffed spinach and cheese Xmas bread Strawberry & Oat Bars Malpua with rabdi(sweet pancake with sweet cream)EID MUBARAK 😊 Grandma's favorite macaroni and cheese Cucumber margarita Stuffed spinach and cheese Xmas bread Masala chicken sausages Vanilla/ orange marble cake #4WeeksChallenge Cranachan Chili Paste (Chili Boh) Pane Bianco Spicy Veg Sparrows with herbs and garlic powder Chicken stew #4weeksChallenge 'Better than it looks' Split pea and ham soup Black pepper and curry leaves chicken Shahi tukray Masala chicken sausages Vanilla/ orange marble cake #4WeeksChallenge Cranachan Chili Paste (Chili Boh) Pane Bianco Spicy Veg Sparrows with herbs and garlic powder Chicken stew #4weeksChallenge 'Better than it looks' Split pea and ham soup Black pepper and curry leaves chicken Shahi tukray