HOW TO MAKE HOME MADE FRUIT JAM WITHOUT PECTIN MANGO & GINGER |KEMUNTO BEAR

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You can also freeze this jam for up to 3 months. Just be sure to leave 1/2-inch of room at the top of the jar so the jam can expand while freezing.
What You Need
Ingredients
2 1/2 KG fresh ripe mangoes
1/2kg ginger
3 granulated sugar
2 tablespoons freshly squeezed lemon juice

Instructions
Prepare the mangoes. Cut the mangoes into large chunks, discarding any heavily bruised sections.

Combine the fruit and sugar in a medium pot. Place the fruit, sugar, lemon,heavy-bottomed pot over medium heat and mash the fruit a little with a potato masher or large fork into a chunky texture.

Cook the fruit and sugar. Bring the mixture up to a boil, stirring frequently. Continue to boil while keeping an eye on it, still stirring frequently, until the fruit is jammy and thick, about 20 minutes.

Begin checking the fruit for doneness. Start checking to see if the jam is set. Wait a few seconds, and then run a finger through the jam. If it leaves a distinct track in the jam, it is done. If it runs back in on itself, keep cooking the jam and test again a few minutes later.

Cool the jam and move it to sanitized jars. Turn off the heat and carefully transfer the jam into clean (8-ounce) glass jars. Cool to room temperature. Seal, label with the fruit and the date, and store it in the refrigerator for up to 3 weeks.


N/B The secret ingredient to making jam without pectin is time. The fruit and sugar need plenty of time to cook and thicken. A long, slow boil drives the moisture out of the fruit, helping to preserve and thicken it at the same time. Fruit varies in water content as well, and some fruits may take longer to jam up. Start checking the jam for thickness after at least 20 minutes of a steady boil.
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