Sunday, 27 May 2012

Mango Jam

·         1 kg raw mangoes
·         1-2 lemons, juiced
·         250 g sugar
        Peel the mangoes and chop them. Take a heavy bottom skillet. Add all three ingredients and cover the skillet and leave it for 15-20 minutes so that the sugar may dissolve well. Then remove the cover and cook stirring continuously until all the water disappears. Mango Jam is ready. Preserve it in fridge.