After months of anticipation, I was finally able to satiate my wanting for mango royale. I have to say, the cake turned out great, with every bite as good as I expected. But since I had a few pieces of mangoes left after the cake, I thought I might as well bottle this luscious fruit to feed my future need. So I made mango jam! As I processed enough only for my personal enjoyment, I didn’t sterilize my jars but here is a link to check if you want more information regarding safe canning.
- 6 to 7 large Philippine mangoes ripe but firm
- 1 cup sugar
- juice from 1 lemon
- 2 tablespoons pectin
- Hold the mangoes standing and with a knife, cut from the top down on one side of the pit to separate flesh. Repeat on other side. Using a spoon, scoop flesh and coarsely chop. Scrape flesh from pits, if any. Discard pits.
- In a pot over low heat, combine mango, sugar, lemon juice and pectin. Cook, stirring regularly and mashing with back of spoon, until sugar is dissolved. Bring to a boil.
- Increase heat to medium and continue to cook, skimming foam that floats to top, until mixture thickens. To check for doneness, use the "parting the sea" technique by transferring a teaspoonful onto a small dish and refrigerate for about 1 minute. Run your finger in the middle of jam. If it remains open and does not flow back together, it is ready.
- Transfer mango jam to jars while hot. Allow to cool before sealing completely and store in refrigerator.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”