Spicy Mango Pineapple Jam


Mango jam is delicious, but when u need that zing on toast with mango , throw in some pineapple, ginger, mint, clove..and voila you have a spicy mango jam.

Preparation time- 4 hrs
Cooking time- 20 min

Ingredients

Mango – chopped- 2 cups
Pineapple chopped- 1 1/2 cups
Ginger grated- 2 tbsp
lemon juice- 1 tbsp
Mint leaves- 15-20 chopped
Cloves powdered- 2
Sugar- 500 gm

Method

You can puree both pineapple and mango and proceed with cooking…

I prefer the old method…
In a big pan add 5-6 spoon of sugar to pineapple, cover with cheesecloth and let it sit for 4 hrs in cold place. Add mango to the same with 2- 3 spoons of sugar along with grated ginger, clove powder and mint leaves. Let this mixture sit for 2 hours till both fruits have let their juices out. In a heavy bottom pan add the mixture along with lemon juice and let it simmer for 10 minutes.If it froths, skim off the froth slowly. Mash the mixture if required with potato masher. Meanwhile place a plate and spoon in freezer, Once the mixture starts thickening (roughly in about 15 minutes), drop some of it on plate, pass the spoon ..if its not runny your jam is ready. Turn of the heat.
Transfer the jam in sterilized jars. If you are planning to store and use them for a month..then seal the jar properly, invert and store in cool place. In North India storing them outside refrigerator for so long is not much option during peak summers. I refrigerate them once cooled, maximum shelf life 5 days once the jar is opened. The taste of this is very subtle spicy and not too sweet. You can vary your sugar quantity if you want a very sweet jam.

Published by Richa Bhargava Mitra

A food enthusiast who finds cooking a stress buster. A core Rajasthani married to a Bengali, my kitchen is always happily churning out dishes covering both the states as well as many other experiments including all things sweet :) Baking has never been a part of my growing years and messing around in the kitchen schedule. Primarily because baking without egg never seemed like an option...why ? Well this goes wayyy back. I am a Bhargava who are strictly vegetarians by choice and religion. Hence no onion, garlic , eggs etc can even enter the house..forget the kitchen. But growing years of every generation had their share of baked goodies which always had eggs. My Grandfather ( Mother's father) used to assist in a bakery during his college days in Rawalpindi..this was before India's independence and hence all the bakeries etc were British. My grampa still swears by the taste of all the amazing patisseries and almond milk etc. My mother had her share during her Convent school days and so did I. For my father there was a twist, by the time he grew up his mother had allowed onion and eggs in kitchen ....yippeee. But then eventually every one grows up and the religion factor comes into the picture. Hence till date at my Mother's place no onion in the kitchen. But i married a bengali who was nowhere near to be a vegetarian. So after many... failed, not so successful, will do, oohh good, disaster, can you keep the taste consistent, too much salt and loads of patience i have finally managed to start cooking the way dishes are supposed to be. Hence my blog focuses on baked goodies, vegetarian Bhargava food and Bengali food that i have learned from my husband and In laws. Not to miss the name SweetJaw as i cannot stay away from sweet ..not in any form but i guess cakes, cookies, tarts, pastries, Indian sweets in fact any things that is either baked, deep fried, and has chocolate , icing sugar is bound be the best. So my blog's name is shamelessly SweetJaw

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