- 2 1/2 cups Mango(Aam) pulp
- 250 grams Sugar (Cheeni)
- 1/4 teaspoon citric acid
- l teaspoon Pectin
- 1/4 teaspoon potassium metabisulphite
How to make mango jam:
- Cook mango pulp and sugar until a little thick and sets on the plate when tested.
- Dissolve citric acid, pectin and potassium metabisulphite in 1/4 cup of hot water and mix it in the jam.
- Pour the hot jam in sterilized jars, seal when cool and cork tightly.