Raw Mango Jam is prepared using only two ingredients raw mangoes and sugar. This is the most loved raw mango jam recipe in our family. Homemade raw mango jam has no pectin and other preservatives.
I remember my childhood days! I have grown up in a small town in West Bengal and my grandparents stayed in another small town. During summer vacation we used to visit them.
We had mango trees in our backyard. Thunderstorms (which we call Kalbaisakhi) are common in West Bengal during summer days. Strong wind often results in falling apart of raw mangoes as well as ripe mangoes from the tree.
Recipes of Raw Mangoes in my Family
Ripe mangoes used to get over just like that as we all are mango lovers. However, raw mangoes were used to make various recipes. Aam die tok dal and kancha aamer chutney are two most prepared recipes using raw mangoes in our kitchen back then.
We also ate the raw mangoes as aam checha by making coarse paste using pestle and mortar (aka sil nora) and adding salt, green chilli and a bit of sugar. It used to be finger-licking good. Have you ever tried it?
Large parts of the raw mangoes are used to make raw mango jam and gur aam. My mother also used to make aamer achar (Mango Pickle).
Now we do not have mango trees, but it has become a ritual to prepare a big batch of raw mango jam every summer. Back home my ma prepares it and when we visit them or they come down, she gets us our favorite raw mango jam.
What are the ingredients you need to prepare mango jam at home?
Mangoes: You need raw mangoes which are good in size and properly developed. If the mangoes are not perfectly developed, they might taste bitter and too sour. Choose perfect developed raw mangoes for this recipe.
Sugar: Apart from good mangoes, you need sugar to make this mango jam. If your raw mango variety is sweeter in taste, then you need less sugar and vice versa.
How long I can preserve the mango jam?
After preparing the jam, I allow it to cool properly. Then I take a dry, clean airtight container to store and refrigerate it. It lasts almost a year. I use a clean and dry knife or spoon whenever I am taking out jam for everyday purpose. Otherwise, it might get spoiled.
How can use this raw mango jam other than smearing on toasts?
Normally, we use mango jam on our toasts however, there are many ways you can use this homemade mango jam in other dishes. You can add jam to your smoothie or top your pancakes.
Make jam tarts or jam-filled handmade pies using this homemade jam. You can also use jam on crackers, for making jam filled cookies and muffins, spread between cake layers, on pancakes, making popsicles, on ice-creams and on many other desserts. So, it’s worth preparing a big batch of jam.
Can I make mango jam using ripe mangoes?
Of course! You can prepare mango jam using ripe mangoes. I will share the recipe soon on my blog.
Learn how to make Raw Mango Jam (Step-by-Step)
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Raw Mango Jam
- Pressure Cooker
- Heavy Bottom Pan
- 1 kg Raw Mango
- 1 kg Sugar
- Wash and clean the mangoes and cut the top part(attached to the stem).
- Take the mangoes in a pressure cooker and add required water. Put one or two whistle.
- After releasing the pressure, allow them to cool and peel the skin.
- Scrap the pulp using a spoon and discard the seed.
- Now use a sieve and pass the pulp through it.
- Collect the smooth pulp and take it in a pan.
- Add sugar in the pan and keep on stirring under medium flame.
- Keep cooking it until it gets thick and leaves the sides, it will take around 10 to 15 mins.
- Allow it to cool and later store in glass air tight container.
- Avoid cooking the raw mangoes for longer period in pressure cooker. They will absorb more water and become mushy.
- Use clean and dry spoon to take out jam from the bottle. It will help in shelf life.
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