Mango Jam Recipe

  • 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:
  1. Cook mango pulp and sugar until a little thick and sets on the plate when tested.
  2. Dissolve citric acid, pectin and potassium metabisulphite in 1/4 cup of hot water and mix it in the jam.
  3. Pour the hot jam in sterilized jars, seal when cool and cork tightly.