Summer has started here and kairi (raw mango) has started in the market. It is very common in summer season in my country. So, Dad bought it yesterday. I think it is 7 kg and my mother gave 2 kg to my neighbors. Now we have 5 kg. And I decided to make raw mango jam. Which we can store for 2 to 3 months. Let's start making it.
We cut the mangoes in this order. Its peel is very hard which is not easily removed so we can use a sharp knife. And the seed is not properly grown which is easily removed. Add some yellow-green mango as well as it maintains the sourness of the jam.
Add a cup of water and leave until all the water dries up. And cook on low flame
It seems so
Cool at room temperature for 5-10 minutes. Now convert it in a grinder and mix it well
If you feel that the pulp is too hard and not mixed well, add half a cup of water and mix.
Strain all the pulp. In the end we are left with pulp that is not useful and hence we waste the pulp
Now heat it at normal temperature for 5 minutes
Then add 2 cups of sugar. If you don't like sour and sweet jam, you can add more sugar. Cook it until the sugar dissolves
Add two cardamom seeds and cook for two to three minutes
We can add one tablespoon of vinegar as we can easily store it for 2-3 months. And cook it until bubbles appear and maintain consistency
Check the consistency to see if our jam is ready. How to check consistency?
Take a drop of jam on a plate and let it cool. When it cools down if it moves downwards it means your jam is not ready and if your jam is still in the same state it means jam is ready
Now transfer it to a bucket where you easily store it and chill it in the freezer
You can eat it with bread
