![]() If it sets up and becomes wrinkly, then the jam is ready. To test if the jam has set, place a small plate in the freezer for a few minutes. Bring the mixture to a full boil and cook for couple of minutes. Add lemon/ lime juice, calcium water and bring the mixture to a full rolling boil.Īdd the sugar-pectin mix and keep cooking, stirring constantly for few minutes to dissolve pectin. Place the mashed mangoes into a heavy bottomed pan. ![]() Squeeze the lime or lemon juice.Ĭombine the sugar and pectin in a small mixing bowl and mix well to combine. If you want a smooth texture, then blend it into a paste. Then using a potato masher or the back of the spoon mash the mangoes to get a coarse texture. Start by thoroughly washing and drying the mangoes. Here's how to make a mango jam with pectin right at home.
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