Make jam with silky, sweet mangoes while it's in season, so you will always have mangoes any time of the day. These are fantastic spread on buttered toast. The best part? You don't have to go without the taste of these luscious fruits when you crave its taste and mangoes have become rare.Â
Homemade Mango Jam
Takes 40 minutes
Makes 2 cups
1 1/2 kilograms ripe mangoes, peels and seeds removed, chopped
1 tablespoon lemon juice
1 teaspoon salt
1/2 cup sugar, or as needed
1
 Place mango, lemon juice, salt, and sugar into a medium pot over medium heat. Cook until mixture has thickened, stirring regularly to prevent burning the mixture. Taste while cooking to adjust sugar levels. Add more sugar if desired.Â
2
Meanwhile, sanitize two jars in boiling water for at least 5 minutes. Once mango mixture has thickened, pour into the hot jar, ensuring that it's filled to the top. Close, and turn upside down immediately. Let jar completely cool before turning right side up. Serve with butter and toast. Refrigerate upon opening.
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