Friday, June 24, 2011

Mango Jam by Chef Shireen Anwar in Mango Tango

Mango              1/2 kg (weight 1/2 kg mangoes after making Pieces of mango)
Sugar               1/2 kg or 2 1/2 cup
Lemon juice      2 tbsp

Note: while making jam, make sure that every thing should be clean, to store jam take glass bottles and sterilize them
To sterilize them , first wash bottles with normal tap water, then boil water and put bottles in it, then off the flame, keep the bottles in that boiling water for 10 minutes, take out the bottles after 10 minutes and keep it in pre heated oven until bottles get dry

-         In a pan put mango pieces, then add sugar and lemon juice and stir it (with wooden spoon) until the sugar melts.
-         When sugar is melting, break the pieces of mango with the spoon so that puree is formed.
-         When bubbles are coming, it is on final stage. To check whether it is ready or not, take a saucer plate put small amount of jam in it and then keep it in fridge for 7 to 8 minutes, then with your small finger shift the mango jam to the side, if wrinkles are formed it means jam has come to the setting point.
-         Now take out the jam in bottle and cover it with muslin cloth (malmal ka kapra) and keep it outside for 12 hours (do not cover it with lid and do not keep it in fridge). after 12 hours you can keep it in fridge.

No comments:

Post a Comment