1. 3 Ripe Firm Mangoes
2. 1+ 14 Cup Sugar
3. 1 Tablespoon Grated Ginger
4. 1 Stick of Cinnamon
5. 2 Cloves Powdered
6. Zest of 1 Lime
7. Juice of 1 Lemon
Note:
Mango Pulp may be used instead of the fresh mango; however the end product will not be as chunky.
Preparation
Peel the mangoes, discard the stone & just use the choppedcrushed pulp. Combine all ingredients together.
Mango fruit jam
Cook at medium heat till the mixture thickens; about 35-45 minutes, while stirring occassionally. You will see it bubbling & thickening.
When the jam kind of stays apart when separated in the pan, it is about done. Remember it will thicken more once it cools down. It is now time do the Jam Doneness Test.
If you want to can the jam, read here for canning procedures.
Once the Jam passes the “Done” test, you are done. Now spread the joy
& enjoy the thick, chunky & spicy jam!

1. 3 Ripe Firm Mangoes
2. 1+ 14 Cup Sugar
3. 1 Tablespoon Grated Ginger
4. 1 Stick of Cinnamon
5. 2 Cloves Powdered
6. Zest of 1 Lime
7. Juice of 1 Lemon
Note:
Mango Pulp may be used instead of the fresh mango; however the end product will not be as chunky.
Preparation
Peel the mangoes, discard the stone & just use the choppedcrushed pulp. Combine all ingredients together.
Mango fruit jam
Cook at medium heat till the mixture thickens; about 35-45 minutes, while stirring occassionally. You will see it bubbling & thickening.
When the jam kind of stays apart when separated in the pan, it is about done. Remember it will thicken more once it cools down. It is now time do the Jam Doneness Test.
If you want to can the jam, read here for canning procedures.
Once the Jam passes the “Done” test, you are done. Now spread the joy
& enjoy the thick, chunky & spicy jam!