Fruits in season: mango and chico. Manaoag Pangasinan
Mango jam for home and business, too.
When it is peak season for mango, a lot of this farm resource goes to waste. Don’t allow this to happen. Mango makes a perfect jam for snacks and dessert. Try this easy-to-follow procedure.
1. Wash mangoes thoroughly in running water.
2. Cut into halves, scoop out pulp and pass through a coarse sieve.
3. Measure pulp and add sugar. For every two cups of mango pulp, add one cup of sugar.
4. Cook in a heavy aluminum pan. Stir constantly with a wooden spoon until thick enough to be spooned out.
5. Pack in warm sterilized jars while hot and seal immediately.
1. Wash mangoes thoroughly in running water.
2. Cut into halves, scoop out pulp and pass through a coarse sieve.
3. Measure pulp and add sugar. For every two cups of mango pulp, add one cup of sugar.
4. Cook in a heavy aluminum pan. Stir constantly with a wooden spoon until thick enough to be spooned out.
5. Pack in warm sterilized jars while hot and seal immediately.
It is a practice to make the inferior fruits into jam. Well, as long as they are well ripe, fresh and clean. A word of caution though - just a single overripe fruit mixed inadvertently is enough to spoil the wholesome taste of the jam. Also, use stainless knife and pan to prevent discoloration of the product.
This formula is applicable for other fruits like pineapple, papaya, chico , tiesa and the like.
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