Ingredients details

500 grams of mango puree

200 grams of sugar

1 lemon

Adequate amount of high-quality liquor

How to make mango jam

1

Wash the mango.

2

Peel and peel off the pulp.

3

Put it into the food processor.

4

Beat until smooth and pour into a basin.

5

Sprinkle all the sugar on top of the puree.

6

Cover with plastic wrap and refrigerate overnight.

7

Scald the bottle to be filled with jam with boiling water, and put high-strength white wine into a watering can and set aside.

8

Juice the lemon.

9

Take out the puree from the refrigerator, pour it into the pot, pour in all the lemon juice, and stir evenly.

10

Simmer slowly over medium-low heat, stirring constantly with a spoon, being careful not to get burned by the splashed puree. When the puree slowly becomes thick, you can turn off the heat.

11

Put the jam into bottles while it is hot.

12

After filling, spray high-strength liquor on the mouth of the bottle to seal it and seal it tightly.

13

When the jam cools down, it can be stored in the refrigerator.

Tips

1. Bottle the jam while it is hot to prevent bacteria in the air from falling on the jam during cooling. Bottle and seal as soon as the heat is turned off. OK, then put the whole bottle at room temperature and let it cool down slowly, then store it in the refrigerator.

2. If there is no time to prepare the container or it is too hot to pack, it is best to complete the bottling and sealing before the jam cools down to 70°C to prevent bacterial growth.

3. It is best to place jam at a height of about 1 cm from the mouth of the bottle. The smaller the space inside the bottle, the smaller the possibility of mold.

4. Spraying the mouth of the bottle with high-quality liquor to seal it also plays a role in sterilization and preservation.